Classic GBBO British Bread and Butter Pudding

Name: Classic GBBO British Bread and Butter Pudding
Prep time: 25 min
Cook time: 45 min
Total time: 85 min
Yield: 7
Cuisine: British
Ingredients: 8 slices thick slices of day-old white sandwich bread or brioche (crusts removed (or left on for a rustic edge) and sliced diagonally into triangles); 75 g unsalted butter (softened to room temperature); 100 g sultanas (golden raisins) or mixed dried fruit; 1 piece unwaxed lemon zest (grated); 1 tsp ground nutmeg; 1 tsp ground cinnamon; 2 tbsp Demerara sugar (for the crunchy top crust); 300 ml double cream; 300 ml whole milk; 4 pieces large fresh eggs; 2 pieces large egg yolks; 75 g caster sugar; 1 tsp pure vanilla extract

by J_C • 2026

Why some badges are missing

Not vegan: thick slices of day-old white sandwich bread or brioche
Not gluten-free: thick slices of day-old white sandwich bread or brioche → try gluten-free bread
Not dairy-free: thick slices of day-old white sandwich bread or brioche
Not egg-free: thick slices of day-old white sandwich bread or brioche
Not low-FODMAP: thick slices of day-old white sandwich bread or brioche
Not low-histamine: sultanas (golden raisins) or mixed dried fruit
Not low-GI / diabetic-friendly: thick slices of day-old white sandwich bread or brioche → try wholegrain bread
Not kidney-friendly: sultanas (golden raisins) or mixed dried fruit

Based on listed ingredients — always check labels for allergies.

About this recipe

The Great British Bake Off has long celebrated the humble bread and butter pudding as a masterclass in turning kitchen staples into elevated comfort food. Contestants frequently tackle this British classic by layering buttery brioche, artisanal loaves, and dried fruits, infusing them with rich, spiced vanillin custards. Whether baked with a shimmering demerara crunch or infused with modern twists like marmalade and whisky, the show highlights how precision, timing, and baking a custard with a gentle wobble separate a soggy bake from a magnificent, golden-topped triumph. A favourite of Alison Hammond!

Prep

25m

Cook

45m

Rest

15m

Serves

Rating

—

Total time · 1h 10m

Ingredients

Kitchen Help

Shopping list

8 slices thick slices of day-old white sandwich bread or brioche — crusts removed (or left on for a rustic edge) and sliced diagonally into triangles
75 g unsalted butter — softened to room temperature
100 g sultanas (golden raisins) or mixed dried fruit
1 piece unwaxed lemon zest — grated
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tbsp Demerara sugar — for the crunchy top crust
300 ml double cream
300 ml whole milk
4 pieces large fresh eggs
2 pieces large egg yolks
75 g caster sugar
1 tsp pure vanilla extract

Tools

· 2-litre shallow baking or gratin dish
· large mixing bowl
· whisk

Instructions

Step by step

1
Generously butter a 2-litre shallow baking or gratin dish using a small amount of your softened butter.
2
Spread the remaining softened butter generously over one side of each bread triangle. Arrange a layer of the buttered bread (butter-side up) neatly across the bottom of the prepared baking dish, overlapping the slices slightly.
3
Scatter a handful of the sultanas evenly over the first layer of bread, dusting lightly with a pinch of the mixed cinnamon, nutmeg, and a little lemon zest. Repeat the layering process with the remaining bread and sultanas until all the bread is used, finishing with a neat layer of bread triangles on top.
4
In a large mixing bowl, whisk together the whole milk, double cream, whole eggs, egg yolks, caster sugar, and vanilla extract until completely smooth and thoroughly combined.
5
Carefully pour the custard mixture evenly all over the assembled bread layers, making sure the liquid is distributed across every piece. Let the pudding rest for on the counter so the bread deeply absorbs the custard.
6
Preheat your oven to 180°C (160°C fan). Just before placing it in the oven, scatter the Demerara sugar evenly across the top of the pudding to create a golden, crunchy crust. Bake for 40 to , or until the custard is just set with a slight wobble in the center and the top is puffed and deeply golden brown.
7
Remove from the oven and rest for before serving warm, allowing the custard to settle into a rich, spoonable consistency.