Classic bread and butter pudding
- February 2012
- Serves 8
- Takes 10 minutes to make, 30-35 minutes to cook, plus soaking
Bread and butter pudding is one of Britain’s most-loved recipes. It’s the ultimate comfort food and a canny way to use up stale bread. Add a touch of warming orange with our marmalade bread and butter pudding too.
- 43.8g (25.5g saturated)
- 40.6g (24.9g sugars)
If you don’t have stale bread, preheat the oven to its lowest temperature (around 60°C), remove the crusts from a loaf of sliced bread, then put the slices in a single layer in the oven for 30 minutes, turning once, until they’re beginning to firm. Remove and continue with the recipe.
You must let the pudding stand before cooking so the bread can absorb the custard – otherwise you may end up with dry patches of bread.
Try with… sourdough or a sweet bread such as brioche, panettone or Welsh bara brith instead of plain white to add texture and/or extra sweetness.
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