Bread and butter pudding recipe

Time: 45 mins

Serves: 6


85gm (½ cup) sultanas

2 tablespoons brandy, warmed

5 eggs

300ml pouring cream

300ml milk

55gm (¼ cup) caster sugar

1 orange, finely grated rind only

1 vanilla bean, seeds only

½ teaspoon ground cinnamon

8 1.5cm-thick slices of day-old white bread

60gm soft butter, plus extra for greasing

1 tablespoon demerara sugar

To serve: icing sugar and vanilla ice-cream or cream



Combine sultanas and brandy in a small bowl and set aside to cool.


Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in a jug. Whisk vigorously to combine and set aside.


Spread both sides of bread slices with butter and halve lengthways. Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish. Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).


Preheat oven to 180C. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired.

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