Bread and Butter Pudding

I have no idea how it happened, but I had never made or eaten bread and butter pudding till recently. I spotted the recipe in a library book which I can’t seem to find again, and I now see that all recipes for it are different. Here’s what I did, and it was lovely. I was totally amazed by the transformation – and it is actually very easy – although I’d always been a bit put off the idea of making ‘custards’ as they seemed so complicated. The kids loved it too and we ate it hot with ice cream first and then cold on its own later. Since looking for a recipe for this, lots of people seems to say don’t use shop-bought bread as it’s too slimy…


stale white bread (just leave the crusts on)
butter, for buttering bread & dish
handful of raisins
1 egg
2 egg yolks
1 pint of milk
2 tablespoons caster sugar


Take some stale old bread, around about three slices worth, and, leaving the crusts on, lightly butter each slice. Butter an oven dish and line it with the pieces of bread putting any extra bits in the middle. Sprinkle in a handful of raisins or sultanas (plump up in boiling water if you want first). While you heat a pint of milk beat together one egg and two egg yokes. Add two tablespoons caster sugar to the milk and once it is nearing but not actually reaching boiling point take off the heat. Whisk in the egg mixture and return to a gentle heat while it thickens. Don’t be too heavy handed with the heat or it will go a bit scrambled. Pour the liquid over the bread and leave for half an hour to soak in. Sprinkle a little caster sugar over the top and put in the oven at about 220C for 40 minutes.