Recipe byThe ZestyPlate Kitchen
Buttered bread and sultanas baked in a cinnamon and nutmeg custard until just set, with a golden top. A proper old-fashioned British pudding.
There are few puddings as forgiving or as comforting as this one. Stale bread gets buttered, layered up with sultanas, then soaked in a gently spiced custard and baked until the top turns golden and the middle sets to a soft, creamy wobble. It costs next to nothing and tastes of childhood Sundays.
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Prep 15 min
Cook 40 min
Total 85 min
Easy
Scale:
- 25g/1oz Butter
- 8 thin slices Bread
- 50g/2oz Sultanas
- 2 tsp Cinnamon
- 350ml/12fl Milk
- 50ml/2fl oz Double Cream
- 2 free-range Eggs
- 25g/1oz Sugar
- grated, to taste Nutmeg
Nutrition (per serving)
415
kcal
12g
Protein
55g
Carbs
17g
Fat
Estimated per serving. How we calculate this.
Tags:
Pudding Brunch
Preparation
- Grease a 1-litre pie dish with butter.
- Cut the crusts off the bread, butter each slice on one side, and cut into triangles.
- Arrange a layer of bread, buttered side up, in the dish, scatter over some sultanas, and sprinkle with a little cinnamon. Carry on layering, sprinkling cinnamon as you go, until all the bread is used up. Finish with a layer of bread and set aside.
- Warm the milk and cream gently in a pan over low heat until they reach scalding point, but do not let them boil.
- Whisk the eggs with three-quarters of the sugar until pale, then stir in the warm milk and cream. Strain the custard into a bowl.
- Pour the custard over the bread, sprinkle with nutmeg and the rest of the sugar, and leave to stand for 30 minutes.
- Preheat the oven to 180C/355F/Gas 4.
- Bake for 30 to 40 minutes, until the custard has set and the top is golden brown.
Tips from the ZestyPlate Kitchen
- Once assembled, give the pudding a proper rest so the bread drinks in the custard right through to the middle.
- Bring the milk and cream only to scalding point. Boiling them will scramble the eggs and leave you with a grainy custard.
- Grate fresh nutmeg over the top just before it goes in the oven for that warm, fragrant edge.
- Take it out while the centre still has a slight wobble; it firms up as it stands and stays creamy.
Frequently Asked Questions
Day-old white bread is ideal, as it soaks up the custard without falling apart. Brioche works beautifully too if you want something richer.
Of course. Raisins, currants, chopped dried apricots or a spoonful of mixed peel all sit happily in place of the sultanas.
Two usual culprits: it either went into the oven before the bread had soaked properly, or it needed a few more minutes for the custard to set.
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