- Dish type
- Bread and butter pudding
A traditional bread and butter pudding that puffs up and cooks to the perfect consistency. I've named the recipe my mothers favourite as she adores this dessert and always finishes it off in one day.
Greater London, England, UK
72 people made this
- 11-12 slices of bread (I used white)
- caster sugar
- 1 pint milk
- 2 eggs plus 1 yolk
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 200 C / Gas mark 6.
- Butter the slices of bread, then cut off the crusts. Scatter some sultanas in the base of your chosen baking dish. Make one layer with the buttered side of the bread facing down and add sultanas and a sprinkling of sugar (it's up to you how much) with a generous pinch of cinnamon. Then, build another layer with the buttered side facing up and add more sultanas if you can squeeze in another layer (I made three layers) but make sure no sultanas are on the surface.
- Next, add the eggs to the milk and beat well, adding in sugar (I added a tablespoon or so, don't forget you added sugar within the layers too, with a final sprinkling on the top, don't over do it) and then pour over the bread. Push the bread into the mixture to help soak it up and it really helps to let it rest for about 30 minutes to 1 hour to let the flavours develop. Finally, the crowning glory of the last sprinkling of sugar and cinnamon then bake for a good 40 minutes. The best way to tell when it's done, don't go by the caramelisation of the sugar, give the dish a shake and the pudding should wobble slightly in the middle, then it's done, if it's rather earthquake, then cook for longer, and then enjoy! :]
Use the measurements as a guideline, the amount you need differs every time :]
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
This looks lovely. In my recipe I use jam to add that extra dimension http://recipesatrandom.com/2012/02/04/jam-sandwich-pudding-bread-and-butter-pudding-with-jam/-04 Feb 2012
very yummy x-02 Jan 2013
This recipe was soooo easy with making the 'custard' cold and adding it to the dish. Really do need to leave it to all soak in for at least half to one hour.It's our family favourite and saves wasting any bread. In fact, bread that is a couple of days old works well for this recipe.-13 Aug 2012
Hugh Jackman’s Favorite Foods Revealed: “Logan” Star Shares Handwritten Mum’s Bread and Butter Pudding Recipe
Hugh Jackman looks amazing with his ripped and chiseled physique. The Australian actor is internationally acclaimed for his roles in various film genres. There is a lot of excitement around his upcoming 2017 film, Logan, in which he reprises his role as the Wolverine.
We’ve seen the actor in the romantic-comedy film, Kate & Leopold (2001), and the thriller, Prisoners (2013), and the diversity of his performances is amazing.
The actor’s recent posts on Instagram hints on him being a connoisseur of his favorite foods, and this post on Instagram reveals how much he cherishes his family recipes.
The caption says it all, “One of the greatest gifts I’ve ever received is from my Mum. She hand wrote a journal of the recipes for all my favorite foods she made us growing up. Here’s bread & butter pudding. Love you Mum.”
The handwritten recipe is indeed a treasure, and being able to recreate the food moment must have been special for Jackman. The actor also seems to believe in healthy eating. This Instagram post with the caption reveals his protein loaf creation, “Doing my best @jamieoliver impression!”
Doing my best @jamieoliver impression!
A post shared by Hugh Jackman (@thehughjackman) on Nov 7, 2016 at 7:47am PST
The protein loaf is a wheat-free, gluten-free and tasty version of protein bread, which according to celebrity chef and restaurateur, Jamie Oliver,makes a great portable breakfast.
What are Jackman’s food indulgences? What are his favorite foods? Keep reading and find out more.
Chocolate Paradise Bread and Butter Pudding
|Serves||4 to 6|
|Prep time||24 hours|
|Cook time||40 minutes|
|Total time||24 hours, 40 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
|By author||Karen S Burns-Booth|
What you need for Bread and Butter Pudding
Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour.
This is a stale plain white cob loaf that I had leftover from a recipe that never happened. But ANY plain bread will work just fine – pre sliced or not.
- 50g butter
- 12 slices white bread
- 50g sultanas
- 4 eggs
- 175g caster sugar
- 300ml pouring cream
- 300ml thickened cream
- 1 tsp Vanilla essence
- 1 tsp cinnamon
- 1 tsp Nutmeg
- Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.
- Whisk together the eggs, egg yolks and caster sugar. Place both creams in a saucepan with the vanilla and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy.
- Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish. Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden
Bread pudding cake for breakfast
I used to imagine my life as a single woman in my new house a little bit different. I would have chosen freely and sometime randomly my lunches and dinners, maybe one day guacamole and tortillas, the other day a green salad and grilled cheese with wholemeal bread or even a creamy risotto just for me. I had not considered, though, the proximity to grandma’s and mum’s houses and the Italian character strongly harboring in me. So my life as a single woman is dotted with lunches at grandma’s and dinners at my parents’ house. Sometimes I also dine out, for your information… But breakfasts, oh the breakfasts that I make!
It all began as a game, to have fun with my camera and Instagram, a challenge to find something different to photograph every morning. There are days when I am on a run and breakfast is just the mandatory coffee and some biscuits. Luckily there are also relaxed days, when I am able to make something from scratches, as a rice pudding with cardamom and saffron or baked apples stuffed with dried fruit. Then there are the days when I am impressively organized and I make my breakfast the night before.
A tart made with leftover short pastry and jam baked before going to bed makes me sleep rocked by the smell of sugar and butter and it makes me wake up with a smile. Whole wheat bread wrapped in a kitchen cloth the next morning becomes an ideal base for my favourite spring flower honey, produced by my friend Gigliola, who lives a few kilometers from here. And then there’s Benedetta’s bread pudding cake…
As Tuscan, I worship stale bread. We do not throw anything away. If not used directly in cooking you can grate it and make extraordinary breadcrumbs that will give new life to golden fried chicken and stuffed vegetables. Some time ago I posted on Facebook a photo of the breadcrumbs I had just made to recycle some stale bread and Benedetta asked me if I had ever tried the stale bread pudding cake.
Now, you must know that I met Benedetta almost ten years ago at a friend’s house. Since then we met just a few more times, but we found out that we have so much in common, a passion for cooking and a true love for nature and for some heartbreaking TV series, ending with a recent love affair with Florence. Well, we’re kindred souls. I asked her the recipe.
To cut a long story short, in a week I’ve already baked it twice. While you make it you’ll already have an idea of what the result will be: the hot milk softens the dry bread and makes it the perfect start for a rustic and moist cake, which will be enriched with two tablespoons of cocoa powder, nuts, an egg and a some sugar. From here on, just add your imagination: just think at fresh raspberries in summer or a handful of chocolate chips if you want to indulge yourself… delicious!
Mum's Favourite Bread and Butter Pudding recipe - Recipes
Reading 'Recipes From My Mother's Kitchen' made me realise that not only had it been a long time between risottos, but that I had not made a bread and butter pudding this winter, either. Guy Grossi's recipe for making panettone, the fruity Italian bread for celebrating Easter, reminded me that last Christmas, when panettones were in the shops, I stocked up on these large buns and stashed them away in my deep chest freezer: for the sole purpose of making bread and butter pudding in the cold months.
Of course, it's called bread and butter pudding - invented, I believe, as a way of using up stale bread - but who makes it with plain bread these says? Usually it's fruit bread, spicy hot cross buns, even croissants. And I realised that I never actually spread my bread with butter, either. I think this comes from having such a pudding in London, many years ago, where the slices of bread were thickly smeared with rich, chunky apricot jam. It was a revelation. So now I use jam - usually one of mum's berry varieties. But let me tell you, Nutella and croissants is a magnificant combination.
This time, I didn't use anything, because the light, creamy-coloured panettone was studded with sultanas. Instead, I added a generous spoonful of Tia Maria to the eggy custard. 'Generous' means measure out a tablespoon, then think 'why not?' and add a slosh more. I have used Frangelico, I think with the Nutella (gild the lily? Moi?).
On other occasions, I have spiked the rich custard that soaks the bread with aromatic mixed spice (my favourite spice in the pantry) cinnamon or nutmeg would be just as wonderful.
So this is a sort of bread and butter pudding, made with neither bread not butter. You can infinitely tweak it to suit your own tastes.
Actually, this doesn’t have any cheese in it … but it is a simple, quick and surprisngly decadent dessert!
5oz digestive or ginger biscuits
2oz brown sugar
Tin condensed milk
Same amount of double cream
Juice and rind of 2 lemons
1. Make biscuit crumbs. Melt butter and sugar. Add crumbs then line base of tin. Cool in fridge.
2. Whisk together condensed milk and cream. Stir in lemon juice and rind.
3. Pour mixture over the biscuit base and put in fridge. Will set quite quickly!
4. Decorate with twist of lemon.
- Total Time 2 hours 30 minutes
- Preparation Time 1 hour 15 minutes
- Cooking Time 1 hour 15 minutes
- 225g bread
- 300ml water
- 75g brown sugar, softened
- 1 egg, beaten
- 50g currants
- 50g raisins
- 150ml milk
- ¼ tsp mixed spice
- Preheat oven 180'C/Gas mark 4
- Put the bread (day old bread/stale works best) in a bowl and add the cold water
- Allow to soak for 1 hour
- Drain the bread and squeeze out any excess water using your hands
- Mix the bread with the rest of the ingredients
- Pour into a greased 8" square baking tin
- Cook for 1 and 1/4 hour or until firm to the touch and brown on top
- Allow to cool for 30 minutes or so in the tin, before cutting into squares
- Serve warm or cold
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