Bread & Butter Pudding

Serve it warm in winter and cold in summer.


  • 6-8 slices of white, day old bread
  • butter for spreading
  • 1/2 cup sultanas
  • 3 eggs
  • 3 tab caster sugar
  • 300 ml cream


  1. preheat your oven to a moderate heat
  2. grease an oven proof dish (about 2 litre capacity) with a little butter
  3. remove the crusts and butter your bread on one side
  4. halve the bread slices into triangles and arrange in your greased dish - right-angled points upwards looks nice
  5. sprinkle sultanas between the slices of bread
  6. whisk the eggs, sugar and cream in a separate bowl and pour over the bread
  7. bake for 25 minutes or until the top is browned and custard is set
  8. remove from oven and allow to cool for about 30 minutes if you are serving warm
  9. otherwise, allow to cool completely, cover with plastic wrap and refrigerate.


  • substitute fruit bread or stale panettone for the white bread and sultanas
  • substitute sliced croissants for the white bread
  • spread jam or marmalade on the bread as well as or instead of the butter
  • replace the sultanas with other dried fruit
  • add stewed fruit between the layers of bread
  • soak the sultanas in 2 tab of brandy overnight before using the sultanas in the pudding
  • sprinkle cinnamon or nutmeg on the pudding before baking
  • sprinkle extra sugar on the pudding before baking
  • for a lighter custard, use milk instead of cream