Restaurant 1861

Fine food worth the extra mile!

Bread and Butter Pudding

RDL 0156


6 slices of stale bread
50 grams butter
100 grams sultanas (or alternative dried fruit)
1pint of milk (Whole or semi-skimmed)
4 eggs
1 splash of vanilla extract
1 pinch of salt
4 ounces caster sugar


Butter the bread and remove the crusts. Cut the buttered bread into small triangles and scatter in an oven proof dish or individual ramekins with the sultanas.

Beat the eggs and sugar together, add the milk, salt and vanilla, mixing thoroughly.

Pour the mixture over the bread and leave to soak for a minimum of 1 hour.

Bake in a pre heated oven at 140°c in a Bain-Marie ( or a large pan filled with water up to the level of your baking dish), for 40-45 minutes or until the custard is lightly set.

Finish under a hot grill to toast the top to a crisp golden finish and serve with vanilla ice cream.