Bread and butter pudding is a traditional English dessert (Image: Getty)
While ‘s version of bread and butter pudding takes one hour and 30 minutes, another one reduces the time down to just one hour and five minutes.
Plus, ‘s averaged 4.5 stars (out of five) from just 41 reviewers.
Meanwhile, has been rated five stars from 85 reviewers.
One stated it’s a “delicious dessert that’s become a firm favourite… quick and easy to make, and goes down like a treat”.
Here’s how to recreate the most delicious in the comfort of your own home.
Don’t miss… [CELEB BAKER] [RECIPE]
The recipe includes using a vanilla pod (Image: Getty)
Bread and butter pudding recipe
- Prep: 20 minutes
- Cooks in: 45 minutes
- Serves: six people
Ingredients
- 250ml full-fat milk
- 300ml double cream
- One vanilla pod, halved and seeds scraped out, or one tsp vanilla extract
- Three large eggs, plus one egg yolk
- Three tbsp golden caster sugar
- Eight slices of day-old white crusty bread
- 50g slightly salted butter, softened plus extra for greasing
- 75g mix sultanas and currants, or other dried fruit
- Zest half lemon
- Two tbsp demerara sugar
Method
To make the custard
Heat the milk, cream and vanilla pod (and its scraped out seeds) together in a saucepan just below boiling point.
Meanwhile, whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. (Stir in the vanilla extract now if using.)
Stale bread can be used in bread and butter pudding (Image: Getty)
The bread and butter
Lightly butter an ovenproof dish (approximately 20cm x 25cm x 5cm). Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
Mix the dried fruit with the lemon zest and sprinkle half of the mixture over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
Cooking the bread and butter pudding
Heat the oven to 180C (160C/gas four). Remove the vanilla pod from the custard then pour the custard over the pudding.
Leave to soak for at least 30 minutes in the fridge. When ready, sprinkle over the demerara sugar and bake in the oven for 35 to 40 minutes.