Amelia Grace There’s a particular kind of comfort in a proper bread and butter pudding, the sort of pudding that used to turn up regularly on family tables and deserves to make a comeback.
This is a wonderfully simple way to use up bread that’s a day or two past its best, layered with butter and dried fruit, then soaked in a rich vanilla custard and baked until the top turns golden and slightly crisp while the middle stays soft and custardy.
It’s proper old-fashioned comfort food, and it genuinely tastes better made this traditional way than any shortcut version.
Why Slightly Stale Bread Actually Works Better Here
It might seem counterintuitive to want bread that’s past its freshest, but stale bread is genuinely the better choice for this pudding.
Fresh bread is soft and holds together poorly once soaked in liquid, tending to disintegrate into a soggy mush rather than holding its structure.
Bread that’s a day or two old has dried out slightly and firmed up, which means it can properly soak up the custard while still holding its shape, giving you that lovely contrast between a custardy, saturated interior and a top layer that crisps up nicely in the oven.
Ingredients for Delia Smith Bread and Butter Pudding
- 8 slices slightly stale white bread, crusts removed
- 50g unsalted butter, softened
- 75g mixed dried fruit (sultanas and raisins)
- 3 large eggs
- 500ml milk
- 100ml double cream
- 75g caster sugar, plus extra for sprinkling
- 1 tsp vanilla extract
- A pinch of freshly grated nutmeg
How to Make Delia Smith Bread and Butter Pudding — Step by Step
Step 1 — Butter the Bread
Spread each slice of bread generously with the softened butter, then cut each slice into triangles or squares.
Step 2 — Layer the Dish
Preheat your oven to 180°C (160°C fan / Gas 4). Arrange half the buttered bread pieces, overlapping slightly, in the base of a greased baking dish. Scatter over half the dried fruit, then repeat with the remaining bread and fruit.
Step 3 — Make the Custard
Whisk together the eggs, milk, double cream, caster sugar and vanilla extract until well combined.
Step 4 — Pour Over the Bread
Pour the custard evenly over the layered bread, making sure every piece gets a good soaking.
Step 5 — Let It Soak
Leave to stand for 20–30 minutes, so the bread has time to properly absorb the custard.
Step 6 — Sprinkle and Bake
Sprinkle the top with a little extra caster sugar and a pinch of nutmeg. Bake for 35–40 minutes, until the custard is just set and the top is golden and slightly crisp.
Step 7 — Rest Briefly
Leave to stand for 5–10 minutes before serving warm.
My Top Tips for the Best Delia Smith Bread and Butter Pudding
Use bread that’s a day or two old. Properly stale bread soaks up the custard beautifully while still holding its shape, unlike very fresh bread, which can turn to mush.
Don’t skip the soaking time. Those 20 to 30 minutes let the custard properly penetrate the bread, giving you a soft, custardy result rather than one with dry patches.
Butter generously, right to the edges. This helps the top layer of bread crisp up beautifully in the oven, rather than drying out unevenly.
Look for a gentle set, not a firm one. The custard should still have a slight wobble when you take it out, as it will continue setting as it cools.
Sprinkle sugar on top just before baking, not before soaking. This gives you that lovely crisp, slightly caramelised finish on the surface.
Serving Suggestions
Serve warm with a jug of custard or pouring cream, though this pudding is already custardy enough to enjoy simply on its own. A drizzle of golden syrup or a spoonful of clotted cream also work beautifully alongside it.
How to Store Delia Smith Bread and Butter Pudding
In the fridge: Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.
At room temperature: Fine for the day it’s made, covered loosely.
In the freezer: Freeze in portions, well wrapped, for up to 2 months. Defrost overnight in the fridge, then warm through in a low oven.
Delia Smith Bread and Butter Pudding Recipe
Ingredients
Method
- Butter the bread slices and cut into triangles.
- Layer half the bread in a baking dish, scatter with half the fruit, then repeat.
- Whisk together eggs, milk, cream, sugar and vanilla.
- Pour the custard evenly over the bread.
- Leave to soak for 20–30 minutes.
- Sprinkle with sugar and nutmeg, then bake at 180°C (160°C fan) for 35–40 minutes.
- Rest for 5–10 minutes before serving warm.
Notes
Frequently Asked Questions About Delia Smith Bread and Butter Pudding
Why is my pudding soggy in places?
This is usually down to using bread that’s too fresh, which can’t hold its structure as well once soaked. Properly stale bread, a day or two old, gives a much better result.
Can I use brioche instead of white bread?
Yes, brioche makes a lovely, slightly richer version of this pudding, though it will need slightly less soaking time as it’s naturally softer than a standard white loaf.
Why did my custard split or curdle?
This can happen if the oven temperature was too high or the pudding was baked for too long. Stick to the suggested temperature and check for a gentle wobble rather than a completely firm set.
Can I make this pudding ahead of time and bake it later?
Yes, you can assemble the pudding, including the soaking stage, up to a few hours ahead and keep it covered in the fridge, then bake it fresh when you’re ready to serve.
