Bread and Butter Pudding

    1 hour 42 minutes

    When little I was not a fan of bread and butter pudding, it just felt like a bad way to use up leftover stale bread. This recipe is a great option however using quality ingredients.


    New South Wales, Australia
    12 people made this

    Serves: 8 

    • 8 slices raisin bread
    • butter, as required
    • raspberry jam, as required
    • 6 eggs
    • 1 litre milk
    • 1 teaspoon vanilla essence
    • 1/4 cup sugar
    • 1 teaspoon cinnamon sugar

    Preparation:12min  ›  Cook:1hour30min  ›  Ready in:1hour42min 

    1. Preheat oven to 160 degrees C. Lightly grease a large baking dish.
    2. Butter one side of the raisin bread, and coat the other with raspberry jam. Lay in dish with butter facing the base and the top, thus jam inwards.
    3. In a large mixing bowl whisk the 6 eggs on a medium speed then add milk gradually to create a custard. Add vanilla essence and sugar while continuing to mix on a low setting.
    4. Pour the egg mixture over the layered bread, then let rest in the fridge for at least an hour so the custard is fully absorbed.
    5. Sprinkle with cinnamon sugar the place in oven and cook for 60 - 90 minutes, time varies based on the type of dish used and temperature when placed in the oven, check regularly after the first hour.
    6. Let stand for 10 minutes so it cools slightly and finishes the setting process.

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