The Bread and Butter Pudding is an old-fashioned British family favorite. This marvelous dessert is a traditional way to consume the leftover bread. This pudding recipe is simple, quick and tasty. The freshly grated nutmeg is a marvelous addition to the classic bread pudding. This is an excellent way of using up stale white or brown bread.



Bread and Butter Pudding

White bread medium thick sliced, crust removed, 4

Butter, 40 g

Sultanas, 50 g

Caster Sugar, 25 g

Egg, 2 large

Milk, 300 ml

Nutmeg, freshly grated, ¼ tsp


Preparation Method:

Bread and Butter Pudding

Spread the butter well on one side of the bread and cut each slice into 4.

Layer bread, buttered side up in a well-greased ovenproof dish. Sprinkle the sultanas and sugar between each layer and on the top of the last layer.

Whisk the eggs and milk together and strain over the bread. Leave to stand in a cool place for 30 minutes.

Heat the oven to 180 C.

Sprinkle the nutmeg over the pudding and bake in the oven for 25-30 minutes until set and golden brown. Serve hot.


Cook’s Note

Bread and Butter Pudding


Preparation 10 minutes, cooking time 30 minutes but allow another 30 minutes soaking time.


Read: Tapioca Pearl Pudding Recipe