Bread and Butter Pudding
Ordinary sliced bread baked in a simple custard, especially useful when the bread is stale but still safe to eat.
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Difficulty
- easy
- Serves
- 2
Get ready
Ingredients for 2 portions
- 3 slices breadchecked for spoilage, crusts left on
- 20g buttersoftened
- 250ml milk
- 1 large egg
Optional extras
- 30g dried mixed fruit
- Ground cinnamon
Equipment
- small ovenproof dish
- mixing jug
- fork or whisk
Cook
Method
Check and butter the bread
Heat the oven to 180°C / 160°C fan / Gas 4. Use bread that is dry or firm but has no mould, unusual smell or other spoilage. Spread one side of each slice with butter, then cut each slice into two triangles.
New to this?How to use and store stale bread safely
Fill the dish
Arrange the bread in a small ovenproof dish, buttered side up, overlapping the pieces. Scatter the dried fruit between the layers if using.
Make the custard
Beat the eggs, milk, sugar and cinnamon if using in a jug until combined.
Soak
Pour the custard slowly over the bread, making sure every piece is moistened. Press the bread down gently with the back of a spoon, then leave it to soak for 15 minutes.
Bake
Bake for 30–35 minutes until the top is golden and crisp at the edges and the custard is just set in the centre. A knife inserted into the middle should come out without liquid custard. Rest for 5–10 minutes before serving.
Use what you've got
Easy swaps
- Dried mixed fruitUse raisins or sultanas if preferred.
For later
Storing and using leftovers
Storage
Because the pudding contains cooked egg and milk, cool leftovers, cover and get them into the fridge within 2 hours. Use within 48 hours. Eat cold or reheat once until steaming hot throughout.
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