Tuesday, 10 January 2012

Bread and butter pudding

Our bread and butter puddings

Bread and butter pudding is a traditional British dessert that I have been keen to try for a while after being told it was not soggy bread as I had assumed.


A loaf of sliced plain white bread

Butter (I would use unsalted unless making a caramel sea salt flavour or chocolate and salt bread and butter pudding)


Cherries soaked in kirsch

5 eggs

200ml of milk (plus more if needed)

a tablespoon of soft brown sugar, or caster sugar

How to make:

Preheat the oven to 180C.

Grease an ovenproof bowl or baking tray with butter.

Generously butter the bread and begin to tile around your baking dish. After you have done one layer, sprinkle on some raisins and some cherries.

Repeat this until you have filled up the dish.

Whisk the eggs and milk together until one liquid.

Pour the liquid evenly over the bread. If you don't have enough make and add more egg/milk mixture.

Squash down the bread with a spoon to compress it.

Cook in the oven for 30-40 minutes, or until the crust in brown and hardened.

Eat 5 minutes after it has come out of the oven.

Bread and butter pudding is also nice for breakfast straight from the fridge.

Remember there's barely any sugar, and there is fruit in it (-and unless you alter it, NO cream!)


Replace some of the milk with cream, yoghurt or creme fraiche.

Add chocolate chips to the pudding before you cook it.

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