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THE MOUNTAIN COTTAGE KITCHEN

Traditional British bread and butter pudding with golden buttered bread slices, served with pouring cream on a white plate beside the baking dish.

Bread and Butter Pudding

Prep Time 20 minutes
Cook Time 45 minutes
Soaking Time 20 minutes
Total Time 1 hour 25 minutes
Servings 6 generous servings

Ingredients

  • 280 g day-old white sandwich bread (enough to fill the baking dish in overlapping layers)
  • 85 g salted butter softened, plus extra for greasing (6 tbsp)
  • 65 g golden raisins or sultanas (about ½ cup)
  • Finely grated zest of 1 lemon
  • 350 ml 2% or whole milk (1½ cups)
  • 150 ml heavy whipping cream (⅔ cup)
  • 3 large eggs
  • 60 g white sugar (¼ cup + 1 tbsp)
  • 1 tsp vanilla extract
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 15 g demerara or turbinado sugar optional (1 tbsp)

Equipment

  • 10 × 8-inch baking dish
  • Small saucepan
  • Aluminum foil

Method

  • Lightly grease a 10 × 8-inch baking dish with butter. Generously butter both sides of each bread slice, then cut into triangles or pieces that fit comfortably in the dish. Arrange the bread in the prepared dish, slightly overlapping.
    • You can leave the crusts on or remove them, whichever you prefer!
  • Toss the golden raisins with the lemon zest and scatter over the bread, tucking most of the fruit between the slices.
  • Combine the milk and cream in a saucepan over medium-low heat. Warm gently to approximately 120–130°F (49–54°C), without allowing it to boil.
  • In a large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and nutmeg. Gradually pour in the warm milk mixture, whisking continuously until combined.
  • Pour the custard evenly over the bread, ensuring the layers are thoroughly moistened. Gently press down the bread to help it absorb the liquid. Leave to soak for 20 minutes.
  • While the bread is soaking, preheat the oven to 350°F (175°C), with a rack positioned in the middle.
  • If desired, sprinkle the demerara sugar evenly over the pudding. Cover loosely with aluminum foil, tenting it slightly above the bread. Bake for 25 minutes.
  • Carefully remove the foil and continue baking for approximately 20 minutes, or until the top is golden brown and lightly crisp, and the custard is softly set. The center should have a slight wobble but no visible liquid custard.
  • Remove from the oven and allow to rest for 10–15 minutes before serving warm with cold pouring cream, traditional British custard, or vanilla ice cream.

Notes

Bread: Day-old white sandwich bread is ideal, although soft sourdough sandwich bread also works beautifully. The exact quantity will depend on the size and thickness of your slices. Aim for generous, overlapping layers without packing the dish too tightly.
Frozen bread: Thaw completely before using. If particularly soft or moist, dry the slices in a 275°F (135°C) oven for approximately 10–15 minutes, or in an air fryer at 250°F (120°C) for approximately 4–6 minutes. The bread should be slightly dry, not browned. Allow to cool before buttering.
Milk and sugar: Both 2% and whole milk are suitable. Superfine (caster) sugar dissolves readily into the custard, but regular granulated sugar works too.
Baking: Covering the pudding for the first 25 minutes helps prevent the exposed bread from browning too quickly. The finished custard should be softly set and creamy, not firm or dry. Baking times may vary depending on the depth of the dish and your oven.
Altitude adjustments: This recipe was tested at 8,600 feet but should work well at lower elevations without significant adjustments. Baking times may vary, so use the visual signs of doneness as your guide.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat until thoroughly hot.
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