Bread and butter pudding

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Bread and butter pudding
Bread and butter pudding

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Not a fan of this I'm afraid. Nasty stuff, made worse by custard!

Paul R Smith
Servings:Serves 4 to 6
Calories per serving:563
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:29th July 2013
Bread and butter pudding, ready to bake

Another historic recipe for using up stale bread. Unlike bread pudding, with which this is sometimes confused, this is better made with stale white bread. This tangy version is quite a bit richer than the frugal original, probably Mrs Beeton's bread and butter pudding.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)


  1. Lightly grease a backing tray with butter.
  2. Leaving the crusts on, butter each slice of brad and cut into eight pieces.arrange a layer of bread and sprinkle with half of the currants and candied peel.
  3. Arrange the remaining bread and sprinkle with the remaining currants and peel.
  4. Add the double-cream ,milk, sugar, lemon zest and beaten eggs to a bowl and whisk together well.
  5. Pour this mixture over the layered bread, sprinkle with a little freshly grated nutmeg and bake for 40 minutes.

Serving suggestions

Serve warm

See also

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