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Classic Bread and Butter Pudding with Nutmeg Custard

Classic Bread and Butter Pudding with Nutmeg Custard

British
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65 minutes
4 people
Hardover 60 min or 12+ steps

65 min · 11 steps

Hard: over 60 min or 12+ steps

680 kcalper person
Protein 14g
Carbs 62g
Fats 42g

About this dish

Staling the bread overnight and building the custard with double cream and egg yolks produces a set that is silky rather than spongy, while a final blast of high heat gives the top layer a lacquered, deeply caramelised crust.

Allergy Info

Dairy, Gluten, Eggs

Diet Info

Vegetarian

Ingredients

Dairy & Eggs

  • Unsalted buttersoftened60 g
  • Double cream300 ml
  • Whole milk200 ml
  • Large egg yolks4
  • Large whole eggs2

Tins & Jars

  • Good-quality apricot jam50 g

Dried Goods

  • White bloomer or brioche breadcut 1.5 cm thick, left uncovered overnight to stale8 slices
  • Caster sugar80 g
  • Caster sugarfor the top2 tbsp
  • Raisins or sultanas50 g
  • Demerara sugarfor the crust1 tbsp

Spices & Seasonings

  • Vanilla extract1 tsp
  • Freshly grated nutmegfreshly grated, plus extra for finishing0.5 tsp

Utensils

  • 1.5-litre baking dish
  • Deep roasting tin
  • Mixing bowl
  • Saucepan
  • Whisk
  • Pastry brush or butter knife
  • Grater
  • Kettle

Method

1

Butter each slice of bread generously on one side, then spread a thin layer of apricot jam over the butter. Cut each slice diagonally into two triangles.

Approx. 5 minutes
2

Arrange half the bread triangles, buttered side up, in a single overlapping layer in a lightly buttered 1.5-litre baking dish. Scatter over the raisins, then layer the remaining triangles on top, buttered side up, fanning the points upward.

Approx. 5 minutes
3

Whisk together the egg yolks, whole eggs, and caster sugar in a bowl until pale and slightly thickened, about 2 minutes.

Approx. 2 minutes
4

Heat the double cream and milk in a saucepan over medium-low heat until steaming and just beginning to tremble at the edges — do not boil. Remove from the heat.

Approx. 5 minutes
5

Pour the hot cream mixture slowly into the egg mixture in a thin stream, whisking constantly, then stir in the vanilla extract and grated nutmeg.

Approx. 3 minutes
6

Pour the custard evenly over the bread, pressing the top layer gently to submerge it. Leave to soak for 30 minutes so the custard fully saturates the bread.

Approx. 30 minutes
7

Preheat the oven to 160 °C fan (180 °C conventional / gas 4).

Approx. 10 minutes
8

Scatter the demerara sugar and 2 tbsp caster sugar evenly over the surface, then grate a little extra nutmeg on top.

Approx. 2 minutes
9

Place the dish in a deep roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dish. Bake at 160 °C fan for 30 minutes until the custard is just set with a slight wobble in the centre.

Approx. 30 minutes
10

Remove the dish from the water bath, increase the oven to 220 °C fan (240 °C conventional / gas 9), and return the pudding to the oven for 10–12 minutes until the top is deeply golden and caramelised.

Approx. 12 minutes
11

Remove from the oven and rest for 10 minutes before serving.

Approx. 10 minutes

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