Bread and butter pudding

Bread and Butter Pudding

Recipe Type: Dessert

Prep time: 50 mins

Total time: 50 mins

Serves: 4

Bread and Butter Pudding is surely the ultimate transformation of leftover bread!! A classic comfort dessert, it’s custardy on the inside, golden and buttery on top. The only question is this: what will you serve it with? Ice cream, cream, custard – or something else?

Bread and butter pudding

No wait. Homemade Ice Cream and Homemade Custard. Ahhh!!! That is the ultimate combination, surely!!!


  • 250ml double cream
  • 65 ml milk
  • 50 g caster sugar
  • 3-4 saffron strands
  • 3 eggs
  • A little butter for greasing
  • 6 slices white bread, buttered and sliced into 4 triangles
  • 50 g ready-to-eat dried papaya, finely chopped (Here papaya has been substituted for the sultanas or raisins. But you could also try dried apricots or even mangoes.)
  • 25 g pistachio nuts, crushed


  1. Preheat the oven to 180º C / 350º F / Gas Mark 4.
  2. Mix the cream with the milk and add the sugar and saffron strands.
  3. Whisk the eggs and add them to the cream mixture.
  4. Butter a deep ovenproof dish 15cm x 22cm / 6 inches x 9 inches, put into it a layer of bread, then sprinkle over some papaya/raisins/apricots/mangoes and nuts.
  5. Add another layer of bread then some more nuts and papaya.
  6. Pour the cream mixture over the bread and put the dish into the oven for 30-35 minutes, until the surface is a rich golden brown.
  7. Serve immediately.


Add a pinch of nutmeg and another of cinnamon to the cream mixture.


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