Classic Bread Pudding with Sultanas
A comforting British dessert featuring cubes of bread soaked in a sweet custard, baked until golden and delicious.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings6
This beloved British dessert is a wonderfully simple way to transform stale bread into a delightful treat. It's custardy on the inside with a perfectly golden, buttery crust on top, making it a favourite for many.
Using bread that can be cut or torn into cubes, rather than pre-sliced, yields a superior texture – a crispier surface and an even more luscious, custardy interior. While this version is less sweet than some American counterparts, it's still wonderfully satisfying, especially with the suggested toppings.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F.
- In a large bowl, lightly whisk the eggs. Add the milk, heavy cream, 3 tbsp melted butter, sugar, cinnamon, and vanilla extract. Whisk everything together until well combined.
- Add the bread cubes and sultanas to the egg mixture. Gently toss to coat the bread evenly, then let it sit for 3 minutes to allow the mixture to soak in.
- Pour the soaked bread mixture into a baking dish (approximately 2.5 litre capacity). If many sultanas are on top, gently push some of them beneath the surface.
- Drizzle the 30g of melted butter evenly over the top of the bread mixture. Bake for 25 to 30 minutes, or until the top is golden brown and the inside is set but still has a slight wobble when gently shaken.
- Once baked, you can optionally brush the top with the remaining 20g of melted butter. Dust generously with icing sugar.
- Let the pudding rest for a few minutes before serving warm. It's delicious served with your favourite toppings like ice cream, cream, or custard.
💡 Tips
- For a richer flavour, use a mix of milk and cream.
- Ensure the bread is not too fresh, as it will become mushy. Slightly stale bread works best.
Inspired by a recipe from RecipeTin Eats