Make this classic bread and butter pudding with our simple and easy step-by-step guide. This pudding only takes 45 mins to bake in the oven and is a great way of using up any leftover or stale bread that might be sitting in your bread bin.
If you want to try a healthier option, use brown bread instead or if you want to be naughty serve with chocolate custard or replace the dried fruit with chocolate chips for an even sweeter finish.
Bread and butter puddings have been around for years and this classic recipe has been tried and tested in the Woman’s Weekly kitchen which means it’s one of the best and will never get old.
Make sure you save this tasty dessert with your very own online recipe book. Enjoy!
- 60g butter, softened
- 6-8 slices white bread, at least a day-old
- 90-125g dried mixed fruit
- 4 medium eggs
- 300ml carton double cream
- 300ml milk
- 75g caster sugar
- Pinch of ground mixed spice
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Set the oven to 180°C/350°F/Gas Mark 4. Lightly grease the dish, using some of the butter. Spread the remaining butter over the slices of bread, and cut the bread in half diagonally. Arrange the slices in the dish, with the crusts down and points sticking up.
Sprinkle over the dried fruit, lifting some of the slices so that fruit goes under the bread. In a jug, make a custard by beating together the eggs, cream, milk, sugar and mixed spice. Pour this over the bread. Leave the pudding for about 15 mins for the bread to soak up some of the liquid. Put the dish on a baking sheet and bake the pudding in the centre of the oven for about 45 mins, until it’s a light-golden colour and the custard has set in the centre. Serve immediately.