B & B Pudding

There is no pudding more honest and comforting than the humble bread and butter pudding. There are dozens of ways to make this dish but it should be simple and only needs a few basic ingredients bread, eggs and milk.

Actually this post reminds me of my Grandad the most gorgeous man to ever walk on this earth aside from my husband. Grandad had a thing for his pudding and was particular about how b & b pudding should be. It has to be no frills with none of the fancy ingredients that we cooks like to throw in to add interest. In my Grandad’s opinion it has to be light, eggie, not too sweet, creamy texture with a golden top and bit crunchy around the edges. I don’t think my b & b pudding ever came close to how my Nana made hers, and where Grandad would have got his high standards from. This one is for you Pop.


8 slices of bread (best if it is a day old) Image

1/2 cup sugar

6 eggs

4 cups of milk

lemon zest

handful of currants or sultanas

I lightly butter the bread and cut into triangles. I also leaves crusts on two slices for the top.

Arrange the triangles in oven proof dish

Sprinkle sugar lemon zest, and fruit over the layers of bread

Beat the eggs with the milk and pour over the bread.

Sprinkle with cinnamon

Leave to stand for 15 ins.

Bake in 180 degree oven for 30 mins or until golden and set. Dust with icing sugar.

Serve with cream.


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