Quick Bread and Butter Pudding

    50 minutes

    You can modify this classic bread and butter pudding recipe by spreading the bread with marmalade if you like.

    71 people made this

    Serves: 12 

    • 8 slices white bread
    • 50g butter
    • 50g currants or sultanas
    • 50g candied lemon or orange peel (optional)
    • 1 cup (250ml) milk
    • 1/2 cup (125ml) thickened cream
    • 50g caster sugar
    • zest of 1/2 a lemon
    • 3 eggs
    • freshly grated nutmeg (optional)

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C and butter a 2 litre baking dish.
    2. Leave bread out to become slightly dry then butter both sides of bread. Arrange one layer of buttered bread on the bottom of the baking dish. Sprinkle with half of the currants (and all of the candied lemon or orange peel if using). Cover with the remainder of bread and currants.
    3. Combine milk, cream, sugar and zest. Add milk mixture to eggs while beating vigorously. Pour milk and egg mixture over bread. Top with a sprinkle of freshly grated nutmeg.
    4. Bake on centre rack in preheated oven for 30 to 40 minutes until crust is a deep golden brown. Serve warm with custard or cream.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (12)


    Easy and quick! Thank you. I added chocolate instead of currants and sprinkled sugar on top before baking...Sooo yum with chocolate custard on the side.  -  29 Dec 2011


    Altered ingredient amounts. I had no cream so just used milk.. I also didn't have any lemons or peel, so I added cinnamon and nutmeg instead.  -  16 Oct 2010  (Review from Allrecipes UK & Ireland)


    Made it healthier. I used single cream instead of whipping cream and found that the pudding was still deliciously rich and moist  -  15 Mar 2010  (Review from Allrecipes UK & Ireland)