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Bread & Butter Pudding, From the Retro Classics Cookbook

Retro Classics: Variations of this dish have been around for centuries: it’s a simple way to use leftover bread, breadcrumbs or slightly stale cake, and the modern versions using brioche, panettone or hot cross buns are just the latest developments of this much-loved pudding.

  • Preparation time: 10 min(s)
  • Cooking time: 1 hr 0 mins
  • Servings: 4

How to make

  1. Thickly spread the bread with butter. Cut into triangles. Put half into a 1.2 litre (2 pint) buttered baking dish. Sprinkle with all the sultanas and half of the sugar.
  2. Top with the remaining bread, buttered side uppermost. Sprinkle with the remaining sugar.
  3. Beat the eggs and milk together then pour over the bread. Leave to stand for 30 minutes, so that the bread absorbs some of the liquid.
  4. Preheat the oven to 170°C/150°fan/Gas 3.
  5. Bake for 45 minutes to 1 hour, until set and the top is crisp and golden.
  6. Serve with cream, custard or ice cream, if you like.