Description
A warm, nostalgic bread and butter pudding made with buttered white bread soaked in a vanilla–cinnamon custard, baked until golden with a soft, creamy center and crisp edges.
Ingredients
8 slices white bread
30 g butter, softened
3 Tbsp sultanas
2 eggs
1 cup milk
1 cup cream
1/2 tsp cinnamon
1/4 cup white sugar
1 tsp vanilla essence (optional)
1 tsp icing sugar, for dusting
Instructions
- Preheat oven to 180°C (fan bake) and grease a baking dish with butter.
- Cut crusts from bread, slice each piece in half, and spread generously with softened butter.
- Layer buttered bread slices in the dish, overlapping slightly, and scatter sultanas between layers.
- In a bowl, whisk together eggs, milk, cream, cinnamon, sugar, and vanilla.
- Pour custard evenly over the bread and gently press slices so they absorb the liquid. Let rest 5 minutes.
- Bake for 35 minutes, or until the top is golden and the center is just set.
- Dust with icing sugar and serve warm—ideally with vanilla ice cream.
Notes
Use brioche or croissants for an extra-rich pudding.
Fruit loaf adds additional flavor without extra effort.
Swap sultanas for chocolate chips for a sweeter variation.
Replace cream with more milk or a dairy-free substitute as needed.
Cover with foil during the last 10 minutes if the top browns too quickly.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 18g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
