Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Bread and Butter Pudding

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 50g soft Stork tub
  • 10 slices white bread, cut diagonally across
  • 50g golden raisins/sultanas
  • ¼ tsp grated nutmeg
  • ¼ tsp cinnamon
  • 350 ml JUST MILK
  • 50 ml double cream
  • 2 large free-range eggs
  • 25g sugar
  • 1 tsp Nielsen-Massey Vanilla Extract
  1. Heat the oven to 180 degrees
  2. Grease a 2 pint/1 litre pie dish with a little bit of the butter. Spread each of the bread triangles with butter.
  3. 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, 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.
  4. In a saucepan gently heat the milk and Cream - DO NOT BOIL.
  5. In a large Baking bowl beat the eggs with 3/4 sugar and the Nielsen-Massey Vanilla Extract until light and airy and pale in colour. Pour the warm milk gradually over the eggs and continue Beating until all the milk is added.
  6. 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 mins.
  7. Bake in the hot oven for 40 - 45 mins, until the surface is golden Brown and the egg is set and the pudding well risen. Serve hot.

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