Recipe Index

Ingredients

• 8 heaped cups white bread, preferably slightly stale, cut into 1 in / 1" cubes ((see Note 1 if for pre-sliced bread))
• 1 cup sultanas or raisins (or more!)
• 3 eggs
• 1 1/2 cups milk ((low or full fat, not zero fat))
• 1 cup heavy / thickened cream ((or any other cream, Note 2 for more milk option))
• 3 tbsp unsalted butter, melted and cooled
• 1/2 cup white sugar
• 1 tsp cinnamon powder
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted - for top pre baking
• 1 1/2 tbsp unsalted butter, melted - for brushing post baking ((optional))
• Icing sugar / powdered sugar, for dusting
• Ice cream, cream, custard, chocolate sauce, caramel sauce, etc

Method

1. Heat the oven to 350°F while you whisk the eggs in a large bowl for this bread and butter pudding custard.
2. Whisk the milk, cream, cooled melted butter, white sugar, cinnamon and vanilla into the eggs until the pudding mixture is evenly combined.
3. Add the bread cubes and sultanas to the custard, toss them briefly, and leave the mixture for 3 minutes so the bread drinks in the liquid.
4. Tip the soaked bread into a 10-cup baking dish, pushing any sultanas sitting on top down into the custard so they do not scorch.
5. Drizzle the separate melted butter for the top over the pudding and bake for 25 to 30 minutes, until golden with a centre that is set but still slightly wobbly.
6. Brush the baked pudding with the remaining melted butter if you wish, dust it with icing sugar, and serve it warm with ice cream, cream or custard.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data