British · PANTRYHOP RECIPE
Bread and Butter Pudding
60 minutes · 4 servings · vegetarian
A traditional British pudding made from leftover bread.
Ingredients
Check you have the quantities below.
- 6 bread slices
- 30 g butter
- 50 g raisins
- 400 ml milk
- 100 ml double cream
- 3 eggs
- 50 g caster sugar
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
Let’s make it
- Preheat the oven to 180 C/350 F. Butter the bread and cut into triangles.
- Layer the bread and raisins in a baking dish.
- Whisk the milk, cream, eggs, sugar and vanilla together, then pour over the bread. Leave for 10 minutes so it soaks up.
- Sprinkle with nutmeg and bake for 35-40 minutes until set and golden.
- Serve warm.
Use sultanas instead of raisins if children prefer a milder fruit flavour.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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