Classic Custard Bread and Butter Pudding
Delight in the comforting warmth of our Classic Custard Bread and Butter Pudding—a traditional dessert that transforms stale bread into a warm, creamy treat. This classic British recipe layers buttery bread slices with sweet raisins or sultanas, all soaked in a rich custard made from eggs, milk, and cream. Perfect for serving on a lazy Sunday afternoon or as a cozy family dessert. Enjoy with a scoop of ice cream or a drizzle of warm custard for an unforgettable experience!
6
Servings
300
Calories
9
Ingredients
Ingredients
stale bread
10 slices (French sticks are ideal; leave the crusts on.)
butter
3 ounces (softened, for greasing and buttering the bread.)
sugar
3 tablespoons (granulated, for sweetness.)
raisins or sultanas
4 ounces (use a mixture if desired.)
eggs
3 (large, for the custard.)
vanilla extract
1 teaspoon (pure extract for flavoring.)
milk
1 pint (whole milk recommended for richness.)
cream
1/4 pint (heavy cream for added decadence.)
freshly grated nutmeg
2 teaspoons (for topping.)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a large ovenproof casserole dish with some of the softened butter to prevent sticking.
2
Slice the stale bread into thick slices and generously butter each slice on one side.
3
Arrange the buttered bread in overlapping layers within the greased casserole dish, sprinkling the raisins or sultanas between each layer to ensure even distribution.
4
In a mixing bowl, whisk together the eggs until well combined.
5
In another bowl, whisk the milk, cream, sugar, and vanilla extract together until smooth. Carefully fold in the beaten eggs.
6
Pour the custard mixture evenly over the layered bread and fruit, ensuring all pieces are soaked. If the liquid does not fully cover the bread, add a bit more milk or cream as needed.
7
Allow the pudding to soak for about 2 hours at room temperature, giving the bread time to absorb the custard mixture.
8
Once soaked, sprinkle the top with freshly grated nutmeg for added flavor.
9
Bake in the preheated oven for approximately 1 hour, or until the top is golden brown and the pudding is puffed up.
10
Remove from the oven and allow to cool slightly before serving.
Nutrition Information
15g
Fat
35g
Carbs
7.5g
Protein
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the best type of bread for Classic Custard Bread and Butter Pudding?
Stale bread is best, and French sticks are ideal for this recipe. You should leave the crusts on for texture.
How many servings does this recipe yield?
This recipe makes 6 servings.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long should the pudding bake in the oven?
The pudding should bake for approximately 1 hour, or until the top is golden brown and the pudding is puffed up.
Why do I need to soak the bread before baking?
Soaking the pudding for about 2 hours allows the stale bread to fully absorb the custard mixture, ensuring a creamy texture.
What type of milk is recommended?
Whole milk is recommended for the richest flavor and texture.
Can I use both raisins and sultanas?
Yes, you can use 4 ounces of raisins, sultanas, or a mixture of both.
How many calories are in one serving?
There are approximately 300 calories per serving.
What is the fat content per serving?
Each serving contains about 15g of fat.
How much sugar is in this recipe?
The recipe uses 3 tablespoons of sugar in the custard, resulting in about 10g of sugar per serving.
What kind of cream should I use?
The recipe calls for 1/4 pint of heavy cream for added decadence.
Do I need to butter the bread?
Yes, you should generously butter each slice of bread on one side using softened butter.
What spice is used for the topping?
Freshly grated nutmeg is sprinkled on top before baking for added flavor.
How many eggs are required for the custard?
You will need 3 large eggs.
How should I arrange the bread in the dish?
Arrange the buttered slices in overlapping layers, sprinkling the fruit between each layer.
Can I use vanilla essence instead of extract?
The recipe specifically recommends 1 teaspoon of pure vanilla extract for the best flavoring.
What should I do if the custard doesn't cover the bread?
If the liquid does not fully cover the bread, you can add a bit more milk or cream as needed.
How much protein is in a serving?
Each serving contains approximately 7.5g of protein.
Is this a traditional British dessert?
Yes, this is a classic British recipe that transforms stale bread into a creamy treat.
What should I serve with the pudding?
It is delicious served with a scoop of ice cream or a drizzle of warm custard.
How do I prevent the pudding from sticking to the dish?
Grease a large ovenproof casserole dish with softened butter before adding the bread.
How many slices of bread are needed?
You will need 10 slices of stale bread.
Can I serve the pudding immediately after baking?
It is best to allow the pudding to cool slightly before serving.
How much carbohydrate is in each serving?
There are 35g of carbohydrates per serving.
How much butter is needed in total?
The recipe requires 3 ounces of softened butter for both greasing the dish and buttering the bread.
What is the primary flavor profile of this dessert?
It is a warm, creamy dessert featuring buttery bread, sweet raisins, and a nutmeg-spiced custard.
Can I use granulated sugar?
Yes, the recipe specifies 3 tablespoons of granulated sugar for sweetness.
Is there fiber in this recipe?
The fiber content for this specific recipe is not listed.
How much nutmeg should I use?
You should use 2 teaspoons of freshly grated nutmeg for the topping.
What tools do I need for the custard?
You will need two mixing bowls and a whisk to combine the eggs, milk, cream, sugar, and vanilla.