Classic Raisin Bread and Butter Pudding Recipe
A delicious and easy raisin bread and butter pudding with a hint of orange.
Print Recipe
Ingredients
- Aprox 400-450gms raisin bread cut into thick slices about 2cm thick
- Butter for spreading softened
- 3 free-range eggs
- 1/3 cup 80ml caster sugar
- 1 cup cream
- 1 cup milk
- 2 tsp vanilla extract
- Zest of an orange
- 1/2 tsp cinnamon if you are not using cinnamon raising bread optional
- 2 Tbsp Demerara / Muscovado sugar or other brown sugar
- 50 grams of toasted almonds to serve
- Dusted icing sugar
- Yoghurt cream or ice cream to serve
Instructions
- Preheat the oven to 180C / 350 F and grease an appropriately sized oven-proof baking dish with butter. You want one with fairly deep sides, such as a medium Pyrex dish.
- Cut the bread into thick slices and butter generously on each side, then slice in half.
- Whisk the eggs and caster sugar together until pale and then add the cream and milk. Whisk to combine. Add the vanilla extract and orange zest (and cinnamon).
- Places the bread slices into the greased baking dish overlapping as you go and ensuring the dish is covered. Pour over the egg mixture and allow it to soak into the bread for at least 20 minutes. Sprinkle over the Demerara or Muscovado sugar
- Bake for 35 - 45 minutes and until golden brown and set. Cover the dish loosely with tin foil from about 20 minutes into the baking time to prevent over-browning. Dust the bread-and-butter pudding with icing sugar and scatter over your toasted almonds or almond slices. Serve warm with Greek yoghurt, cream, or ice cream.
- To give this pudding a boozy edge, add 2 Tbsp orange liqueur or brandy to the custard
Notes
Storage Instructions
- Refrigerate: Once cooled, cover and refrigerate for up to 3 days.
- Reheat:Warm individual portions in the oven at 160°C (320°F) for 10–15 minutes or microwave gently until heated through.
- Freeze: You can freeze baked pudding for up to 2 months. Cool completely, wrap tightly in cling film and foil, then thaw in the fridge before reheating.
- Make ahead: Assemble the pudding up to one day before baking. Keep it covered in the fridge and bake fresh when ready.