Delia Smith Bread And Butter Pudding Recipe is all about getting the custard right and giving the bread enough time to absorb it. The finished pudding should be soft and creamy in the middle, with golden edges and a lightly crisp top. Thick slices of good white bread, butter, dried fruit and a gently flavoured custard give you that classic British result.
Ingredients
- 8 slices white bread, preferably a day old
- 50 g butter, softened
- 75 g sultanas or raisins
- 2 large eggs
- 50 g caster sugar
- 450 ml whole milk
- 150 ml double cream
- 1 teaspoon vanilla extract
- A pinch of freshly grated nutmeg
- A little extra butter for greasing the dish
How to Make Delia Smith Bread And Butter Pudding
Step 1
Preheat the oven to 180°C (160°C fan). Butter a medium-sized ovenproof baking dish.
Butter the bread generously on one side, then cut each slice into triangles. Arrange half of the bread in the dish with the buttered side facing upwards. Scatter over half of the sultanas or raisins, then repeat with the remaining bread and dried fruit.
Step 2
Whisk the eggs and caster sugar together in a bowl until combined, but do not whip them into a froth. Warm the milk and cream together in a saucepan until hot but not boiling.
Gradually pour the warm milk mixture into the eggs while whisking continuously. Add the vanilla and a pinch of nutmeg.
Pour the custard slowly over the bread. Press the bread down gently with the back of a spoon so it absorbs some of the liquid. Leave the pudding for around 15–20 minutes before baking.
Step 3
Sprinkle a little extra nutmeg over the surface. Place the dish in the oven and bake for approximately 35–40 minutes, until the top is golden brown and the custard has just set.
Do not overbake it. The centre should still have a slight wobble when the dish is moved. Let the pudding stand for about 10 minutes before serving so the custard can settle.
What to Serve With Delia Smith Bread And Butter Pudding
Serve it warm with cold double cream, softly whipped cream or vanilla custard. For a richer dessert, a scoop of vanilla ice cream works particularly well against the warm pudding.
If you prefer a less sweet finish, simply serve it with pouring cream. The buttery bread and dried fruit already provide plenty of sweetness.
Delia Smith Bread And Butter Pudding Nutrition Information
Approximate nutrition per serving, assuming 6 servings:
- Calories: 430 kcal
- Protein: 10 g
- Carbohydrates: 47 g
- Fat: 23 g
- Saturated fat: 13 g
- Sugar: 22 g
- Fibre: 2 g
- Sodium: 300 mg
Values vary depending on the bread, butter, cream and portion size used.
FAQs
Can I use fresh bread?
Yes, but slightly stale bread gives a better texture because it absorbs the custard without becoming excessively soft. If your bread is fresh, leave the slices uncovered for a short time before assembling the pudding.
Why is my bread and butter pudding watery?
Usually, the pudding has not baked long enough or the custard ratio is too high for the amount of bread. Bake until the centre is just set, but avoid baking it until completely firm.
Can I make it ahead of time?
You can assemble it several hours ahead and keep it covered in the refrigerator. Take it out while the oven heats, then bake as directed. Allow a little extra baking time if it is still very cold.
Can I use brioche instead of white bread?
Yes. Brioche produces a richer, softer pudding because it contains more butter and sugar. Reduce the added sugar slightly if you prefer a less sweet dessert.
How do I know when it is cooked?
The top should be golden and lightly crisp, while the centre should have a gentle wobble. It will continue setting slightly as it rests.