Bread and Butter Pudding


This delicious pudding is a great way of using up stale bread.

It’s cheap too, and a whole lot tastier than toast!

Bread and Butter Pudding

Here’s what you need:-


8 slices of bread

A ‘hape’ of sugar (or about 100g)

As many raisins as you like

Lashings of butter

1 litre of milk

3 eggs

1 large pinch of nutmeg or cinnamon


1 oven proof dish


  1. Heat the oven to 180° (350°F) Gas Mark 4
  2. Grease the oven proof dish
  3. Mix the eggs, sugar and milk and leave aside
  4. Butter the bread (and don’t be scabby with the butter)
  5. Cut the slices diagonally and place half of them in the bottom of the dish. (Cover the base of the dish. If you need more bread, use it.)
  6. Throw half the raisins over this layer
  7. Place another layer of bread into the dish and sprinkle the remaining raisins over it.
  8. Pour the egg/milk mixture over the bread, pressing the bread beneath the surface. (If it’s a bit dry, mix together some more)
  9. Leave to soak for at least half an hour
  10. Bake for approximately 30 minutes.
  11. The pudding should rise, but if the raisins look like they’re starting to burn, then turn down the heat a little.
  12. Finally, whip up some custard and pour over generous spoonfuls of the pudding to serve.

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