Bread and butter pudding
HB-0323 · Hand-built original · British
Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt.
BritishDessert1 hr 30 minServes 4707 kcalVegetarianHigh Fiber
Main ingredient: greasing
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:4quantities adjust to match
Ingredients
- 1 oz butter, plus extra for greasing
- 8 thick slices white bread
- 1¾ oz sultanas
- 2 tsp ground cinnamon
- 1½ cups full-fat milk
- 3½ Tbsp double cream
- 2 free-range eggs
- 1 oz granulated sugar
- Freshly grated nutmeg, to taste
- Custard, to serve (optional)
Method
- Butter a 1 qt ovenproof dish. Butter the bread slices on one side and cut them into triangles; remove the crusts if you prefer a softer pudding.
- Arrange half the bread, buttered side up, in the dish. Scatter over half the sultanas and half the cinnamon, then repeat with the remaining bread, sultanas, and cinnamon.
- Warm the milk and cream in a pan until just steaming, but do not boil.
- Whisk the eggs and sugar in a bowl, then gradually whisk in the warm milk mixture. Pour it evenly over the bread and grate nutmeg over the top.
- Leave to stand for 30 minutes so the bread soaks up the custard. Meanwhile heat the oven to 350°F.
- Bake for 35–40 minutes, until the custard is just set and the top is golden and puffed.
- Rest for a few minutes and serve warm, with custard if you like.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
707 kcalCalories
45.9 gProtein
67.8 gCarbs
31.9 gFat
11.1 gSaturates
11.8 gFibre
6.9 gSugars
347 mgSodium
15 mgCholesterol
2516 mgPotassium
341 mgCalcium
10.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data