Gary Rhodes's Bread Butter Pudding

Indulge in the nostalgic comfort of *Gary Rhodes's Bread and Butter Pudding*, a timeless British dessert elevated with a luxurious custard base and golden-baked perfection. This recipe transforms slightly stale white bread into a decadent treat with layers of creamy custard, golden raisins or currants, and a hint of warm spices like cinnamon and nutmeg. The softened butter spread on each slice creates a rich, melt-in-your-mouth texture, while the gentle water bath ensures a perfectly set, silky interior. Whether served warm with a drizzle of cream or a dollop of custard, this classic dish is as elegant as it is satisfying. With its quick 20-minute prep and straightforward steps, this bread and butter pudding is a show-stopping dessert that's surprisingly simple to make. Perfect for holidays, family gatherings, or a cozy night in, it’s the ultimate comfort food reimagined.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 8 slices White bread (slightly stale, crusts removed)
• 75 grams Unsalted butter (softened, for spreading)
• 4 large Eggs
• 100 grams Granulated sugar
• 300 milliliters Heavy cream
• 300 milliliters Milk
• 1 teaspoon Vanilla extract
• 75 grams Golden raisins (sultanas) or currants
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cinnamon

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter.

Step 2

Spread the softened butter evenly over one side of each bread slice.

Step 3

Cut the buttered bread slices diagonally into triangles.

Step 4

Arrange a layer of the bread triangles (buttered side up) in the prepared baking dish, slightly overlapping them.

Step 5

Sprinkle half of the golden raisins or currants over the bread layer.

Step 6

Add another layer of bread and repeat with the remaining raisins or currants.

Step 7

In a mixing bowl, whisk together the eggs and granulated sugar until light and creamy.

Step 8

In a saucepan, heat the heavy cream, milk, and vanilla extract over medium heat until just below boiling, then remove from heat.

Step 9

Gradually pour the warm cream mixture into the egg and sugar mixture while whisking constantly to create the custard.

Step 10

Slowly pour the custard mixture over the layered bread in the baking dish, ensuring all pieces are evenly soaked.

Step 11

Allow the pudding to rest for 10 minutes so the bread absorbs the custard.

Step 12

Sprinkle the ground nutmeg and ground cinnamon evenly over the top.

Step 13

Place the baking dish in a larger roasting pan and pour hot water into the roasting pan to create a water bath, ensuring the water reaches halfway up the sides of the dish.

Step 14

Bake for 35-40 minutes or until the custard is set and the top is golden brown.

Step 15

Remove from the oven, let it cool slightly, and serve warm with cream or custard.

Nutrition Facts

Serving size	(1264.8g)

Amount per serving	% Daily Value*
Calories	3154.0

Total Fat 194.0g	0%
Saturated Fat 110.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1237.9mg	0%
Sodium 1479.1mg	0%
Total Carbohydrate 275.9g	0%
Dietary Fiber 6.4g	0%
Total Sugars 182.8g
Protein 54.9g	0%

Vitamin D 348.3IU	0%
Calcium 800.5mg	0%
Iron 10.9mg	0%
Potassium 1609.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 7.2%

Carbs: 36.0%