If you want a bread and butter pudding recipe that takes literally minutes to prepare and there’s no possibility of it going wrong and the custard splitting so you end up with sweet, watery scrambled egg (trust me, I’ve done this) then this is the recipe you need.
If you need a quick weekend dessert – I often make this for after Sunday lunch – you can either bake the day before and reheat or throw it together just before you need it.
Bread and Butter Pudding is something I struggled with until I hit on the idea of making it from sweetened condensed milk – I always keep a few tins on hand for quick bakes, it is so versatile and can be used in so many different recipes like that good old Northern Ireland staple dessert, Fifteens or baked into Condensed Milk Chocolate Brownies or The Ultimate Caramel Squares (Millionaire’s Shortbread).
I try to use whole eggs wherever possible as I don’t like waste and I always feel the need to use up any leftover egg whites or yolks in something like Caramel Meringue Roulade or Egg Yolk Cake.
As with all my recipes, Easiest ever Bread and Butter Pudding is a quick mix and bake recipe, it contains simple ingredients and takes no time to prepare. The longest part is buttering the bread!
Choose soft brioche rolls for this recipe, they really does make a difference!
Easiest ever Bread and Butter Pudding
Equipment
- 1 large measuring jug
- 1 casserole dish approx 8"/20cm square
- 1 large measuring jug
Ingredients
- 8 brioche rolls 280 g pack
- 40 -50 g butter to spread on the rolls
- 100 g raisins or sultanas
- 1 397 g tin sweetened condensed milk
- 250 ml whipping or double cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
Instructions
- Split all the rolls in two lengthwise and spread a thin layer of butter on each half. Arrange half of these in a neat layer in the bottom of the dish, sprinkle half the raisins/sultanas evenly over the rolls then top with the remaining rolls and raisins/sultanas over the top.
- Place the condensed milk, cream, eggs, vanilla and cornflour in the measuring jug and whisk briskly until everything is combined.
- Gradually pour this mixture evenly over the bread and raisins/sultanas. You can either bake your bread and butter pudding right away or leave it aside for a few hours (or overnight in the fridge) for the liquid to soak in.
- Bake for 45 minutes – 1 hour at 140C (fan). The brioche rolls should be golden on top and well risen, to check if it's cooked press firmly in the centre and it should spring back up.
- Serve warm with clotted cream or ice cream.