Recipes, re-invented from cooking shows
Bread and Butter Pudding
Prep. Time:
Baking Time:
Total Time:
50 mins
50 mins
1 hour 50 mins
Serves:
Serves 6
Gary created this dish for Great British Bake Off ™ Series 17. A traditional bread and butter pudding layered with raisins, sultanas, orange and lemon zest and vanilla, made the way Gary has made it all his life. The judges praised its soft-set custard, the moistness of the soaked bread and the drie...
Read more
Ingredients
FOR THE BREAD AND FRUIT: 3 tbsp (45 g) unsalted butter, softened, plus extra for the dish 8 medium slices (about 10 oz / 280 g) day-old white bread, crusts on 1/3 cup (50 g) raisins 1/3 cup (50 g) sultanas (golden raisins) Finely grated zest of 2 oranges Finely grated zest of 1 lemon
FOR THE CUSTARD: 4 large eggs 1/3 cup (70 g) caster (superfine) sugar 1 1/4 cups (300 ml) whole milk 1 1/4 cups (300 ml) heavy cream 1 tsp vanilla bean paste
TO FINISH: 1 tbsp demerara sugar Boiling water, for the water bath
EQUIPMENT: 2-quart (2-liter) square baking dish, about 8 x 8 inches Roasting pan large enough to hold the baking dish Fine grater Small bowl, mixing bowl, saucepan and whisk
Method
STEP 1: PREPARE THE DISH
Heat the oven to 325°F (160°C). Butter the baking dish.
STEP 2: BUTTER THE BREAD
Spread one side of each slice of bread with the softened butter, then cut each slice into two triangles.
STEP 3: MIX THE FRUIT
In a small bowl, toss the raisins and sultanas with the orange and lemon zest. Set aside about a quarter of the fruit for the top.
STEP 4: LAYER THE PUDDING
Arrange half the bread in the dish, buttered side up, overlapping the triangles. Scatter over most of the remaining fruit. Add the rest of the bread, points up, then scatter the reserved fruit over the top, tucking some of it between the slices so it shows but does not sit fully exposed.
STEP 5: BEAT THE EGGS AND SUGAR
Whisk the eggs and caster sugar together in a mixing bowl until smooth and slightly pale.
STEP 6: WARM THE MILK AND CREAM
Heat the milk and cream in a saucepan until hot, with small bubbles at the edge. Do not boil. Stir in the vanilla bean paste.
STEP 7: MAKE THE CUSTARD
Pour the warm milk mixture onto the eggs in a slow stream, whisking all the time.
STEP 8: SOAK THE BREAD
Pour the custard evenly over the bread, pressing the slices down gently so every piece is wetted. Leave to soak for 30 minutes so the bread absorbs the custard and stays moist.
STEP 9: BAKE IN A WATER BATH
Sprinkle the demerara sugar over the top. Set the dish in the roasting pan, place it in the oven and pour boiling water into the pan to come halfway up the sides of the dish. Bake for 45–50 minutes, until the top is golden and crisp and the custard is just set with a slight wobble in the center. If the fruit on top darkens too quickly, lay a sheet of foil loosely over the dish for the last 10 minutes.
STEP 10: REST AND SERVE
Lift the dish out of the water bath and rest for 10 minutes. Serve warm.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
FOR THE BREAD AND FRUIT:
3 tbsp (45 g) unsalted butter, softened, plus extra for the dish
8 medium slices (about 10 oz / 280 g) day-old white bread, crusts on
1/3 cup (50 g) raisins
1/3 cup (50 g) sultanas (golden raisins)(/interesting-ingredients/golden-raisins)
Finely grated zest of 2 oranges
Finely grated zest of 1 lemon
FOR THE CUSTARD:
4 large eggs
1/3 cup (70 g) caster (/interesting-ingredients/caster-sugar)(superfine) sugar
1 1/4 cups (300 ml) whole milk
1 1/4 cups (300 ml) heavy cream
1 tsp vanilla bean paste
TO FINISH:
1 tbsp demerara sugar
(/interesting-ingredients/demerara-sugar)Boiling water, for the water bath
EQUIPMENT:
2-quart (2-liter) square baking dish, about 8 x 8 inches
Roasting pan large enough to hold the baking dish
Fine grater
Small bowl, mixing bowl, saucepan and whisk
Heading 5
Ingredients
STEP 1: PREPARE THE DISH
Heat the oven to 325°F (160°C). Butter the baking dish.
STEP 2: BUTTER THE BREAD
Spread one side of each slice of bread with the softened butter, then cut each slice into two triangles.
STEP 3: MIX THE FRUIT
In a small bowl, toss the raisins and sultanas with the orange and lemon zest. Set aside about a quarter of the fruit for the top.
STEP 4: LAYER THE PUDDING
Arrange half the bread in the dish, buttered side up, overlapping the triangles. Scatter over most of the remaining fruit. Add the rest of the bread, points up, then scatter the reserved fruit over the top, tucking some of it between the slices so it shows but does not sit fully exposed.
STEP 5: BEAT THE EGGS AND SUGAR
Whisk the eggs and caster sugar together in a mixing bowl until smooth and slightly pale.
STEP 6: WARM THE MILK AND CREAM
Heat the milk and cream in a saucepan until hot, with small bubbles at the edge. Do not boil. Stir in the vanilla bean paste.
STEP 7: MAKE THE CUSTARD
Pour the warm milk mixture onto the eggs in a slow stream, whisking all the time.
STEP 8: SOAK THE BREAD
Pour the custard evenly over the bread, pressing the slices down gently so every piece is wetted. Leave to soak for 30 minutes so the bread absorbs the custard and stays moist.
STEP 9: BAKE IN A WATER BATH
Sprinkle the demerara sugar over the top. Set the dish in the roasting pan, place it in the oven and pour boiling water into the pan to come halfway up the sides of the dish. Bake for 45–50 minutes, until the top is golden and crisp and the custard is just set with a slight wobble in the center. If the fruit on top darkens too quickly, lay a sheet of foil loosely over the dish for the last 10 minutes.
STEP 10: REST AND SERVE
Lift the dish out of the water bath and rest for 10 minutes. Serve warm.
Comments, or questions, for this recipe
Add a new comment