A top down view of a square baking tray with layered toasted bread topped with raisins. Next to it, a small plate with a spoonful of bread pudding.

Bread & Butter Pudding

A warm and cosy dessert, bread and butter pudding originated in 11th century England as a way to use up leftover bread. This classic recipe transforms simple, everyday ingredients into something deeply comforting, perfect for cosy winter evenings.

Made with Hovis® Farmhouse Batch

Preparation time: 20 mins

Cook time: 45 mins

Serves 4 - 6

Ingredients

8 Slices of stale Hovis® Farmhouse Soft White
50g Butter (slightly salted) plus extra for greasing
75g Mix of sultanas and currants or other dried fruit
Zest of ½ a lemon
2 Tablespoons of demerara sugar
For the custard:
- 250ml Full-fat milk
- 300ml Double cream
- 1 Vanilla pod (halved and seeds scraped out) or 1 Teaspoon of vanilla extract
- 3 Large eggs + 1 egg yolk
- 3 Tablespoons of golden caster sugar

Tip

Use day-old or slightly stale bread - it absorbs the custard better!

Method

Start by heating the oven to 180C/160C/gas 4. Then, let's make the custard! Heat the milk, cream and vanilla pod (make sure you’ve scraped out the seeds if using instead of vanilla extract) together in a saucepan until just below boiling point.

A glass bowl containing beaten eggs and a whisk.

Meanwhile, whisk the eggs and yolk with the caster sugar in a jug. Then, slowly pour the warm milk mixture over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using instead of a vanilla pod.

A large pot of bright yellow, creamy custard with a whisk lifting some of the custard.

Lightly butter an ovenproof dish that is approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices (save and freeze for another recipe!), then butter both sides of the bread.

Slices of white bread with the crusts removed, placed on a cutting board with the crusts set aside.

Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

One hand holding a glass bowl of raisins while the other sprinkles them.

Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 minutes, or longer in the fridge, according to your preference. Sprinkle over the demerara sugar and bake for 35-40 minutes until golden brown and puffed up.