Quick bread and butter pudding

Quick bread and butter pudding


36 people made this

About this recipe: This helps deal with your egg mountain, when the chucks are going 19 to the dozen. Lovely served warm from the oven.

MotherhenB Kent, England, UK

Serves: 4 

  • 4 thick slices bread (can be stale)
  • 1 to 2 tablespoons butter
  • 1 to 2 tablespoons marmalade (optional)
  • 1 to 2 tablespoons dried apricots or raisins (optional)
  • 4 eggs
  • about 400ml milk
  • 2 to 3 tablespoons caster sugar, plus extra for sprinkling
  • mixed spice or grated nutmeg, to taste

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat the oven to 170 C / Gas 3.
  2. Make two sandwiches using the bread, buttering generously all sides, top and bottom and filling with marmalade if you want.
  3. Cut each sandwich into four triangles and place point up (crust down) in an ovenproof dish. Arrange evenly, and slide in some dried fruit between the slices.
  4. Make the custard by whisking the eggs, milk and sugar. Pour the mixture, over the bread sandwiches and leave it to soak. Add more milk if the bread has absorbed all the custard. Sprinkle with mixed spice or grated nutmeg.
  5. Bake in the preheated oven for about 30 minutes. To check if is done wobble the dish, the liquid should have set. Remove from the oven and decorate with a spoonful of sugar sprinkled on top and serve with custard.


Don't leave any raisins on show before cooking in the oven as they easily burn and taste horrible. Placing the ovenproof dish on a baking tray, this may save you cleaning the oven if the filling is very generous.

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