Bread and Butter Pudding

Bread and Butter Pudding is one of the easiest puddings to make, take a look at this Bread ad Butter pudding recipe and you'll see why. One of the best things about bread and butter pudding is it is a great way to use up left over white bread, making it also a cheap pudding.

You can get trendy and a bit Fancy Shmancy by using brown bread, brioche or even stale croissants. The method is the same whichever bread you use. If you want to be really decadent, then smear the buttered bread with a little marmalade or jam as well.


2 oz soft butter
10 slices white bread, cut diagonally across
2 oz golden raisins/sultanas
¼ tsp grated nutmeg
¼ tsp cinnamon
12 fl oz milk
2 fl oz heavy/double cream
1 cup dark rum
2 large free-range eggs
1 oz sugar
1 tsp vanilla extract


Serves 4
Heat the oven 355°F.

Grease a 2 pint/1 liter pie dish with a little of the butter. Spread each of the bread triangles with butter.

Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, and then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

In a saucepan gently heat the milk, dark rum and cream - DO NOT BOIL.

In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.

Bake the pudding in the hot oven for 40 - 45 minutes, until the surface is golden brown and the pudding wll risen and the egg is set. Serve hot.

Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven, I also love it cold cut into large wedges - perfect for a lunch box.

Hot Whiskey Sauce

½ cup (1 stick) unsalted Kerrygold Irish butter, cut up into pieces
1 cup sugar
6 T heavy (whipping) cream
¼ cup Irish whiskey


In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream, and whiskey. Reduce the heat to low and simmer for 4 to 5 minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion.