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Nigel Slater Bread and Butter Pudding

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A classic British dessert that transforms simple bread, butter, and raisins into a luxuriously creamy, golden-crusted pudding. The custard-soaked bread puffs up in the oven, yielding a soft, silky interior with a crisp, caramelized top.

Ingredients

Scale
  • 8 slices (about 8 oz / 225 g) good-quality white bread or brioche, crusts removed, each slice about 1/2-inch thick
  • 4 tablespoons (2 oz / 56 g) unsalted butter, softened
  • 1/2 cup (2.5 oz / 70 g) raisins or sultanas
  • 4 large eggs
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream (double cream)
  • 1/2 cup (3.5 oz / 100 g) granulated sugar, plus 1 tablespoon for sprinkling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (177°C). Butter the bottom and sides of a 2-quart (8×8-inch or similar) baking dish generously with some of the softened butter.
  2. Spread the remaining softened butter evenly over one side of each bread slice. Cut each slice into four triangles (or two rectangles, if preferred). Arrange half of the buttered bread pieces, buttered side up, in the prepared dish, overlapping slightly.
  3. Scatter the raisins evenly over the first layer of bread. Top with the remaining bread pieces, again buttered side up, arranging them in a single, slightly overlapping layer. Press down gently to compact the layers.
  4. In a medium bowl, whisk together the eggs, whole milk, heavy cream, the 1/2 cup granulated sugar, vanilla extract, freshly grated nutmeg, and kosher salt. Whisk until the sugar is dissolved and the mixture is smooth and uniform.
  5. Pour the custard mixture slowly and evenly over the layered bread. Use a spatula to gently press the bread down to ensure all pieces are submerged in the custard. Let the pudding sit at room temperature for 15 minutes to allow the bread to soak up the liquid — this step is crucial for a soft interior.
  6. After soaking, sprinkle the remaining 1 tablespoon of granulated sugar over the top of the pudding. This creates a delicate, caramelized crust during baking. Dust with a pinch of additional nutmeg if desired.
  7. Place the dish on a baking sheet to catch any drips. Bake on the center rack of the preheated oven for 40 to 45 minutes, until the custard is set but still slightly wobbly in the center when gently shaken. The top should be golden brown and puffed.
  8. Remove from the oven and let the pudding rest on a wire rack for 10 minutes before serving. This allows the custard to finish setting and makes serving easier — the pudding will slice cleanly without excess liquid.
  9. To serve, spoon or slice into portions. For an extra indulgence, serve warm with a dollop of clotted cream, a drizzle of crème anglaise, or a scoop of vanilla ice cream.

Notes

Store leftovers in the refrigerator, covered, for up to 3 days. To reheat, place individual portions in a 300°F (150°C) oven for 10-12 minutes, or microwave on medium power in 30-second bursts until warmed through. This pudding can be assembled up to 12 hours ahead, refrigerated, then baked just before serving — add 5-10 minutes to the baking time if starting from cold. For a crispier top, place under the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Nutrition

Keywords: bread and butter pudding, Nigel Slater, British dessert, bread pudding, custard dessert, baked pudding, raisin pudding, classic comfort food, holiday dessert, easy pudding, staling bread recipe

Find it online: https://britishrecipes.uk/nigel-slater-bread-and-butter-pudding/