This classic bread and butter pudding is pure comfort in a bowl, with sweet, custardy bread that’s freckled with sweet sultanas. It also tastes heavenly with a drizzle of runny cream.
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish.
To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
Trim crusts from bread. Spread each slice with butter; cut into four triangles. Layer the bread, overlapping, in the dish; sprinkle with sultanas. Pour custard over the bread; sprinkle with nutmeg.
Place the ovenproof dish in a large baking dish. Add enough boiling water to come halfway up sides of ovenproof dish. Bake about 45 minutes or until the pudding is set. Remove pudding from baking dish; stand 5 minutes before serving. Serve dusted with sifted icing sugar, if desired.
How long does bread and butter pudding last in the fridge?
You can store bread and butter pudding for up to 5 days in the fridge, based on guidelines from the CSIRO. But make sure you store it correctly and check its quality before eating leftover bread and butter pudding, as foods with dairy in them can be more susceptible to tainting. The CSIRO recommends storing items in closed glass or plastic containers.
Why does my bread and butter pudding taste eggy?
An eggy flavour is one of the most common issues people have when they make bread and butter puddings, and it’s usually because there is too much egg compared to the other ingredients.
This recipe uses 4 eggs, 375ml of milk and 500ml of cream, plus 75g of caster sugar and 1 tsp vanilla extract for the custard and when you follow the ingredient list and method you’ll end up with a beautifully flavoured, comforting dessert.
