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Delia Smith Bread and Butter Pudding Recipe

Delia Smith Bread and Butter Pudding Recipe

Delia Smith's bread and butter pudding recipe is properly old-fashioned, custardy and comforting. A wonderful way to use up stale bread.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 6 People
Course: Dessert
Cuisine: British
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 8 slices slightly stale white bread crusts removed
  • 50 g unsalted butter softened
  • 75 g mixed dried fruit sultanas and raisins
  • 3 large eggs
  • 500 ml milk
  • 100 ml double cream
  • 75 g caster sugar plus extra for sprinkling
  • 1 tsp vanilla extract
  • A pinch of freshly grated nutmeg

Method
 

  1. Butter the bread slices and cut into triangles.
  2. Layer half the bread in a baking dish, scatter with half the fruit, then repeat.
  3. Whisk together eggs, milk, cream, sugar and vanilla.
  4. Pour the custard evenly over the bread.
  5. Leave to soak for 20–30 minutes.
  6. Sprinkle with sugar and nutmeg, then bake at 180°C (160°C fan) for 35–40 minutes.
  7. Rest for 5–10 minutes before serving warm.

Notes

Use bread that's a day or two stale for the best texture.
Don't skip the soaking time; it's essential for a properly custardy result.
Butter generously, right to the edges, for the best crisp top.
Look for a gentle wobble when checking doneness.
Freeze in portions for up to 2 months.