The classic English dessert, a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface. Let your imagination run wild with add ins of your choice - and toppings! This is the Aussie / English version which is far less sweet than typical American Bread Pudding recipes (but still plenty sweet in my opinion!). Recipe video below - don't miss the custard pouring clip! ?
7heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes (Note 1)
1cupsultanas or raisins (or more!)
1 1/2 cups / 375 mlmilk (low or full fat, not zero fat)
1 cup / 250mlheavy / thickened cream (or any other cream or even more full fat milk) (Note 2)
3 tbsp / 40 gunsalted butter, melted and cooled
1/2 cup / 110gwhite sugar
Finishes / Serving
2 tbsp / 30 gunsalted butter, melted - for top pre baking
1 1/2 tbsp / 20 gunsalted butter, melted - for brushing post baking (optional)
Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
Pour into a 10 cup / 2.5 litre / 2.5 quart baking dish. If you have heaps of sultanas on the surface, poke them in a bit (Note 3).
Drizzle over 2 tbsp melted butter, then bake for 20 - 25 minutes or until golden on top and the inside is set but still slightly wobbly.
Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
Serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.
1. See photo in post for what I mean by heaped cups. Basically stack bread in a cup so it's heaped - imagine if you pressed down lightly, it would level the cup. Though the classic version is made with plain white bread, you can make this with any bread of choice - like raisin bread, hot cross buns, brioche, anything! I don't make this with heavily flavoured breads - like rye or sourdough - or seeded breads. This is also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn't flat), scatter each layer with sultanas, and pour egg mixture over the whole thing. Slightly stale bread works a bit better because it doesn't soak through instantly and turn into mush. If using super fresh bread, after cutting into cubes, place in the oven at 180C/350F for 1 1/2 minutes, then remove and leave on tray for 5 minutes, then proceed with recipe. But to be honest, even if you don't do this step, it's still fab!! 2. The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness, but you don't have to! 3. Sultanas have a tendency to brown a bit too much in this bake time. So while some on the surface is fine, you don't want too many. So if lots end up on the surface, poke them in a bit! 4. WHAT I DO DIFFERENTLY (and why): Most classic recipes butter the bread slices before cutting / tearing and soaking. I prefer to add melted butter into the mixture for more even distribution and it's just easier, and I like to brush the top with butter before and after baking, just for that extra buttery goodness! (Plus it makes it really nice and golden on top).5. Nutrition per serving, excluding toppings.