Bread and Butter Pudding

Recipe from Kitchen Secrets by Raymond Blanc.

It seems every nation in Europe claims this dish to be their own - the French version is pain perdu, the Swiss brotauflauf, the germans ofenschlupfer. Regardless, it remains one of our best-loved home puddings.

Special equipment: 1.3 -1.5 litre oval baking dish.

Preparation: 15 minutes, plus 50 minutes soaking.


Ingredients Required

380ml Double cream
380ml Milk
1/2 tsp Best vanilla extract
4 Medium eggs, organic/free range
2 Egg yolks
180g Caster sugar
1 pinch Sea salt
30g Unsalted butter, diced plus extra to grease
80g Sultanas, soaked for 30 minutes in sugar syrup (*1)
200g Brioche or bread, sliced 1/2 cm thick slices (*2)
10g Icing sugar for dusting

Cooking Method

Planning ahead

Cook the pudding a couple of hours before it is needed.

To make the custard

In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute. In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.

To assemble the pudding

Butter the baking dish, pour in a layer of custard and scatter over the sultanas. Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish. Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid. Reserve the rest of the custard.

To bake the pudding

Preheat the oven to 170°C/Gas 3. Top up the dish with the remaining custard (*3) and dot the butter on top the pudding. Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.

To serve

Preheat the grill to high. Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze. Add a final sprinkling of icing sugar before serving.


120 154 KS Paperback

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury. 

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2015.