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    You are in: Home / Recipes / Bread and Butter Pudding Recipe
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    Bread and Butter Pudding

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 5 mins

    4 hrs 30 mins

    35 mins

    Snowbunny Andorra's Note:

    I was looking for a light and fluffy bread and butter pudding to finish a heavy meal. I'm not averse to the heavier, stodgy version for a cold winter night, but this one needed to be a little more sophisticated. After some searching, this is the one I tried and it will be the one I stick to in the future. Really light, almost soufflé-like in its consistency.

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    Units: US | Metric

    • 100 g dried apricots, finely sliced
    • 50 g sultanas
    • 75 ml whiskey
    • 300 g rustic bread, 2 days old, sliced and crusts removed
    • 50 g butter, softened
    • 600 ml whole milk
    • 400 ml whipping cream
    • 1 vanilla pod, slit in half lengthways
    • 6 -7 eggs
    • 50 -100 g caster sugar
    • 50 g sliced almonds



    1. 1
      Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
    2. 2
      Pre-heat the oven to 130°C.
    3. 3
      Butter the bread on both sides and place in a bowl, letting the slices overlap. Arrange some of the macerated fruit between the layers and sprinkle the rest on top.
    4. 4
      Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
    5. 5
      Slice the vanilla pod lengthways and scrape out the seeds into a pan with the milk and cream. Chop the pod husk into 1-inch chunks and also place that in the pan.
    6. 6
      Gently bring to the boil then remove the chunks of pod (these can be rinsed and dried then put in a jar with sugar to make vanilla-infused sugar).
    7. 7
      Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
    8. 8
      Pour the custard over the bread, ensuring you soak it all thoroughly then allow to rest for 10 minutes. Sprinkle the top with the flaked almonds.
    9. 9
      Place the bowl in a bain-marie filled with boiling water (to the level of the custard) and bake gently for 35-45 minutes, until the custard has set.
    10. 10
      Meanwhile, make the sauce by whisking the egg yolks and sugar, with 1tbsp of the whiskey over a pan of simmering water, until the eggs have cooked.
    11. 11
      Remove from the heat and beat in the melted butter a little at a time.
    12. 12
      Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.

    Ratings & Reviews:


    Nutritional Facts for Bread and Butter Pudding

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1019.5
    Calories from Fat 650
    Total Fat 72.2 g
    Saturated Fat 40.5 g
    Cholesterol 427.5 mg
    Sodium 460.8 mg
    Total Carbohydrate 71.9 g
    Dietary Fiber 3.7 g
    Sugars 42.3 g
    Protein 18.2 g

    The following items or measurements are not included:

    vanilla pod

    Ideas from


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