Bread and Butter Pudding

Classic baked dessert made with buttered bread, raisins, and custard.

Ingredients (Serves 4–6)

• 8 slices of white or brioche bread

• 50 g unsalted butter, softened

• 75 g sugar (caster or light brown)

• 50 g raisins or sultanas

• 500 ml whole milk

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp cinnamon or nutmeg

• Optional: lemon zest or orange zest

Preparation

1. Prepare the bread:

   • Preheat oven to 180°C (350°F).

   • Butter the bread slices and cut them into triangles or halves.

2. Layer the pudding:

   • Arrange buttered bread in a greased baking dish.

   • Sprinkle raisins, sugar, spices, and optional citrus zest between layers.

3. Make the custard:

   • Whisk milk, eggs, and vanilla extract together.

   • Pour evenly over the bread layers.

4. Soak:

   • Allow pudding to stand for 15–20 minutes so the bread absorbs the custard.

5. Bake:

   • Bake for 35–40 minutes until the custard is set and the top is golden.

6. Serve:

   • Serve warm with custard, cream, or vanilla ice cream.

Serving Suggestions

• Traditionally served with warm custard.

• Ideal as a comforting family dessert or Sunday pudding.

Cooking Tips

• Slightly stale bread absorbs custard better.

• Sprinkle a little sugar on top before baking for a caramelized crust.

• Do not overbake to keep the pudding soft and creamy.