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Traditional Bread and Butter Pudding Recipe

Traditional Bread and Butter Pudding

A classic British bread and butter pudding made with buttered white bread, sultanas, vanilla custard, and nutmeg. It bakes until puffed and golden while keeping a soft, creamy center.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices Slightly stale white bread, crusts removed if preferred
  • 50 g Unsalted butter, softened, plus extra for greasing
  • 75 g Sultanas or raisins
Custard
  • 2 Large eggs
  • 50 g Caster sugar
  • 500 ml Whole milk
  • 50 ml Double cream
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
Topping
  • To taste Finely grated nutmeg

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional, 160°C fan, or Gas Mark 4. Grease a 1.5-litre baking dish with a little extra butter.
  2. Butter one side of each bread slice, then cut the slices into triangles or quarters. Arrange half in the prepared dish, buttered-side up, and scatter over half the sultanas or raisins.
  3. Add the remaining bread and fruit. Whisk the eggs, caster sugar, whole milk, double cream, vanilla extract, and salt together until evenly combined.
  4. Pour the custard evenly over the bread, pressing the pieces down gently so they absorb the liquid. Leave the pudding to stand for 15–20 minutes if possible.
  5. Sprinkle generously with finely grated nutmeg. Bake for 35–45 minutes, until puffed, lightly browned, and just set in the center.
  6. Rest the pudding briefly before serving. Enjoy it warm with pouring cream, custard, or vanilla ice cream, with a light dusting of icing sugar if desired.

Notes

Use slightly stale bread because it absorbs the custard more effectively than very fresh bread. Do not overbake; the center should remain soft and custardy and will continue cooking as the pudding rests.