celebrating 130 years 1884-2014

Bread and Butter Pudding

By Chelsea Sugar
Bread and Butter Pudding
4 servings
  • 10 reviews

  • Difficulty Easy
  • Prep time 45 mins
  • Cooking time 30 mins
  • Serves

    6 slices white sandwich bread, buttered
    2 tablespoons currants
    2 tablespoons sultanas
    2 eggs
    2 tablespoons Chelsea White Sugar
    2 cups milk
    1 teaspoon vanilla essence
    1/2 teaspoon grated nutmeg
    Chelsea Icing Sugar to dust


    Preheat the oven to 180ºC bake.

    Cut the crusts off the bread and cut each slice in half diagonally to make 2 triangles. Lay four bread triangles butter side down in a pie dish or small lasagne dish, approximately 20 x 20 cm. Sprinkle with half the currants and sultanas and repeat to form layers. Finish with a layer of bread with the butter side up.

    Beat the eggs and sugar together, then add the milk and vanilla. Pour over the bread and butter and sprinkle the top with grated nutmeg.

    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 minutes until golden brown and set. Dust with icing sugar to serve.

If you like this recipe you may love these


Average Rating
(10 reviews)

Great recipe, I add Chocolate buttons into mine


So easy and delicious. I use the crusts from the end of the sausage sizzle loaves and omit the currants.

Made using the chocolate easter buns bought by mistake! Put locally foraged stewed peaches in between the layers. Delicious - especially with deep south ice-cream on the side....


super duper easy and extremely yum bread and butter pudding

Beautiful simple recipe,easy to follow.

1 of my faves but without the raisins. .great recipe

image description

Great nice and easy old favourite

image description

awesome recipe. tweeked it a bit by putting chelsea golden syrup on the middle layers of bread.... divine.

Load More

Products used in this recipe

Sign in