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Winter Spiced Bread & Butter Pudding

When it comes to winter and the craving for comfort kicks in, there’s no better time to revisit the beloved classics, and a good old bread and butter pudding is just the thing to bring you that warm, cosy feeling even on the dreariest of days. It’s the perfect winter dessert to serve alongside a generous splash of Tom Parker’s flavoured cream, or scoop of ice cream.

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What you'll need

  • 80g brown sugar
  • 6 St Ewes Rich Yolk Eggs
  • 500ml whole milk
  • 300ml Tom Parker White Chocolate, Vanilla and Irish Liqueur Double Cream
  • 1tsp ground cinnamon
  • Icing sugar, to dust
  • 90g Netherend Organic Butter
  • 1/2tsp ground ginger
  • 90g sultanas
  • 1 tsp vanilla essence
  • 12 thick slices sourdough bread, crusts removed
  • 1tsp nutmeg
  • 1/4tsp ground cloves

How to make

  1. Preheat the oven to 180 degrees.
  2. Spread both sides of the bread with Netherend Organic butter and cut into triangles.
  3. Place half the bread over the base of an ovenproof dish. Sprinkle with half the sultanas and half the sugar. Arrange the remaining bread on top. Sprinkle with the remaining sultanas and remaining sugar, reserving 1 tablespoon of sugar.
  4. Whisk the eggs, milk, cream, vanilla and spices in a bowl. Pour the mixture over the bread. Cover the bread completely and stand for 20 minutes.
  5. Use the remaining sugar to sprinkle over the top. Bake in oven for 45 minutes or until golden and set. Set aside for 20 minutes to cool then dust with icing sugar.

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