The greatest bread and butter pudding

Brandy soaked fruit and a glorious bay leaf custard make Paul Bloxham`s twist on a traditional dessert an absolute delight
By Paul Bloxham
The greatest bread and butter pudding
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 200 g currants or sultanas
  • 4 tbsp Calvados or brandy
  • loaf of good white bread

For the cinnamon and bay leaf custard:

  • 200 ml milk
  • 200 ml double cream
  • 125 g caster sugar
  • 1 cinnamon stick
  • 1 vanilla pod
  • 2 bay leaves
  • 6 egg yolks


1. Soak the currants or sultanas in Calvados or brandy until plump.

2. Set the oven to 180°C/gas 4. Slice the loaf and remover the crusts. Cuts the slices into quarters. Butter each piece liberally and arrange in a lightly buttered ovenproof dish.

3. In a large saucepan, add the milk, cream 70g of the caster sugar, the cinnamon, vanilla and bay leaves and vanilla pod and bring to the boil.

4. In another bowl, whisk the remaining sugar with the egg yolks until pale, strain the cream mixture over the egg mix whisking all of the time, return the mix to a saucepan and cook over a very low heat, stirring all of the time, until the custard coats the back of a spoon.

5. Scatter the soaked fruit over the bread and pour over the custard, making sure that all the bread is coated. Bake for 30 minutes or so, until golden brown and set. Serve piping hot.

Rate This Recipe