Bread and Butter Pudding

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READY IN: 5hrs 5mins
Recipe by Snowbunny Andorra

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.

Ingredients Nutrition

  • 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

  • 200 g unsalted butter, melted
  • 75 g caster sugar
  • 2 egg yolks
  • whiskey


  1. Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
  2. Pre-heat the oven to 130°C.
  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. Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
  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. 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. Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
  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. 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. 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. Remove from the heat and beat in the melted butter a little at a time.
  12. Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.

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