Bread & Butter Pudding

For all Bread and Butter Pudding fans out there, this is delicious and extremely easy and fast to make.


  • 150ml whole milk
  • 140g Pat the Baker white bread
  • 50g raisins or dried cherries
  • 568ml pot of fresh custard
  • butter, for greasing
  • 5-7 tbsp caster sugar


  • Heat oven to 140C/fan 120C/gas 1
  • Stir the custard together with the milk
  • Trim the crusts from the bread, cut into triangles, then place in a large bowl with the raisins or dried cherries
  • Pour over the custard mixture, then carefully stir everything together so all the pieces of bread are coated
  • Lightly grease a small ovenproof dish with butter, then spoon in the mixture
  • Cook for 30-35 mins until there is just a slight wobble in the centre of the custard
  • Sprinkle over the sugar to cover the surface, then pop under a hot grill for 1-2 mins until the sugar starts to melt and caramelise.
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