Bread and Butter Pudding (Pain Perdu)

It is incredible how every single nation in Europe is claiming the spoils of this dish, all claiming it is theirs. The French call it “Pain Perdu”, the Swiss know it as “Brotauflauf”, the Germans call it “Ofenschlupfer”. Regardless, it remains one of the most loved dishes in each of our homes. Here I use baguette, but you can also make a delicious version using brioche.

Bread and Butter Pudding (Pain Perdu)

Ingredients Required

For the custard
3 Medium eggs, organic/free range seperated (*1)
2 Egg yolks
145g Caster sugar
1 pinch Salt (*2)
300ml Double cream
300ml Milk
1/2 tsp Vanilla essence the best (*3)
For the pudding
300g Baguette, sliced 1/2 cm thick slices (*4)
80g Sultanas, soaked for 30 minutes in stock syrup (50g caster sugar, 50ml boiling water
10g Icing sugar for dusting

Cooking Method

To make the custard


1. Whisk the eggs, sugar, and salt together in a bowl.

2. Bring the cream, milk, and vanilla to a boil in a heavy-bottomed saucepan.

3. Cool the mixture a little and then pour the mixture over the egg mixture, whisking constantly. Reserve.


To build the pudding


1. Pre-heat the oven to 170°C.

2. Butter the dish.

3. Place a little of the custard into the base of the dish, with the soaked sultanas.

4. Soak the bread slices in the warm custard and layer them over the base of the dish, building up layers to fill the dish. Let soak for at least 20 minutes to allow the bread to absorb the liquid completely. Then, top up the dishes with remaining custard.

5. Cook for about 30 to 35 minutes.


To finish & serve


1. Dust with icing sugar twice to get a good covering of sugar and glaze under a hot grill
(See chef’s notes and variations)