Bread and Butter Pudding

Raisins

Pudding is a general term for desserts in the United Kingdom, though bread and butter pudding has a particularly satiny smooth texture that is reminiscent of other custard desserts. Alternating layers of buttered bread are bathed in a vanilla-infused custard and baked until the dish sets into a firm delight. This recipe works best with crusty, dry day-old bread so that the custard is fully absorbed, and the flavors truly meld. Enhanced with cinnamon, vanilla, and—sometimes—raisins, this dessert magnificently transforms humble bread into a luxurious treat.

Recipe Servings: 4

Prep Time

15 minutes
+ 30 minutes resting

Cook Time

40 minutes

Total Time

1 hour 25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 Tbsp (30 g) butter, plus extra for greasing
8 thin slices of bread
1/3 cup (50 g) raisins or sultanas
2 tsp (10 ml) ground cinnamon
12 oz (354 ml) whole milk
2 oz (50 ml) double cream
2 free-range eggs
2 Tbsp (25 g) sugar, divided
Grated nutmeg, to taste

Directions

Grease a 4-cup (1 L) pie dish with butter.
Cut crusts off bread slices and spread each slice with butter on one side.
Cut bread into triangles.
Place a layer of bread, buttered side up, in pie dish.
Sprinkle bread with raisins and cinnamon.
Repeat with layers of bread, sultanas, and cinnamon until all bread has been used, finishing with a layer of bread. Set aside.
Preheat oven to 350°F (180°C).
Pour milk and cream into a medium saucepan set over low heat.
Heat mixture to scalding but don't let boil.
Combine eggs and ¾ of the sugar in a large bowl, whisking lightly.
Add warm milk mixture, stirring well.
Strain custard into a bowl.
Pour custard over bread layers.
Sprinkle with nutmeg and remaining sugar.
Let rest for 30 minutes.
Bake until custard is set and pudding is golden-brown, about 30–40 minutes.