Bread and Butter Pudding

Gary Rhodes adds a layer of sugar to the top of his bread and butter pudding for a sweet caramelised finish
By Gary Rhodes
Bread and Butter Pudding
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes plus 1 hour standing time
  • Prep Time: 10 minutes
  • Effort: easy


  • 10 - 12 slices white bread, crusts removed buttered and cut in half diagonally
  • 50 g butter, softened, plus extra for greasing
  • 40 g raisins
  • 40 g sultanas
  • caster sugar, for glazing

For the custard filling

  • 400 ml milk
  • 400 ml double cream
  • 2 vanilla pods, split lengthways
  • 8 egg yolks
  • 150 g caster sugar


1. Remove all the crusts from the bread, butter and cut into triangles.

2. For the custard filling: bring the milk, cream and vanilla pods to simmering point over a low heat.

3. In a mixing bowl, whisk together the egg yolks and sugar. Pour in the hot milk and cream, whisking continuously.

4. Keep warm while you grease a large ovenproof dish with butter.

5. Line the dish with a third of the buttered bread, top with the half of the raisins and sultanas and pour over the custard. Repeat with a second layer and top with a final layer of buttered bread. Remove vanilla pod before pouring over the hot custard. Leave to stand for one hour.

6. Preheat the oven to 170C/gas 3 when you are ready to cook the pudding.

7. Make a bain-marie, by placing the dish in a roasting tin slightly larger than the dish. Fill the tin halfway up with warm water and cover with buttered aluminum foil.

8. Bake in the oven for 25-30 minutes until the custard has thickened.

9. Preheat the grill to hot.

10. Generously sprinkle with remaining sugar, place the dish under a grill and colour until golden-brown. (Alternatively you can use a blow torch to caramelise the sugar) Serve warm.

Made with produce from Daisy's Farm Fresh Milk - finalists of the Local Food Hero Awards 2007.

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