Bread and Butter Pudding

Western.Chefs's picture

May. 05, 2011


Butter 50 Gram (1/4 Cup)
White bread slice 6 , cut into triangles, crusts removed
Chopped peel 2 Tablespoon
Golden raisins 2 Tablespoon
Dark raisins/Currants 2 Tablespoon
Sugar 2 Tablespoon
Mixed spice 1/2 Teaspoon
Eggs 3
Vanilla extract 1/4 Teaspoon
Milk 425 Milliliter (1 3/4 Cups)
Cream 315 Milliliter (1 1/4 Cups)


Lightly grease a 1 -quart (1 -liter) baking dish with a teaspoon of the butter.

Spread the bread triangles with the remaining butter and layer them in the dish with the chopped peel, the raisins and currants, sugar and mixed spice.

Beat the eggs with the vanilla extract, milk and cream and pour the mixture over the bread.

Set aside to soak for 30 minutes.

Meanwhile, preheat the oven to 350°F (180°C).

Put the pudding in the oven and bake for about 1 hour or until the custard has set and the top is lightly browned.

Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 660Calories from Fat 189

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 410 mg17.08%

Total Carbohydrates 105 g35%

Dietary Fiber 2 g8%

Sugars 50 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet