Bread Butter Pudding

Prep: -
Cook: -
Servings: -
bread butter pudding

Bread butter pudding is a great winter dessert, topped with Demerara Sugar for an extra crunchy top.


  • 12 slices fresh bread cut in halves and buttered
  • 8 egg yolks
  • 175g CSR Caster Sugar
  • 300ml milk
  • 300ml cream
  • A few drops vanilla essence
  • 50g sultanas/raisins
  • 2 tbs CSR Demerara Sugar
  • 1 Handfull almond slices


  1. Preheat an oven to 180°C
  2. Lay four bread halves butter side down in a pie dish or small lasagne dish, approximately 20 x 20cm. Sprinkle with half the currants and sultanas and repeat to form layers. Finish with a layer of bread with the butter side up.
  3. Beat the eggs, CSR Caster Sugar and CSR Demerara Sugar together, then add the milk and vanilla. Pour over the bread and butter and sprinkle the top with grated nutmeg.
  4. Place the dish into a large roasting pan filled with water to come three-quarters of the way up the sides of the pie dish. Bake for 30 mins until golden brown and set. Sprinkle almond slices to serve