Recipe: Bread and Butter Pudding

Julia Busuttil Nishimura, known on Instagram as Julia Ostro, shares a classic bread and butter pudding made with day-old white bread, butter, sultanas soaked in Marsala, vanilla, cinnamon and a rich custard of milk, cream and eggs.

The bread soaks up the custard before baking, creating a soft, golden pudding with a crisp demerara sugar top. Served warm with cream or custard, this simple bread pudding recipe is a comforting way to use leftover bread and turn it into a nostalgic dessert for winter dinners, family meals or weekend baking.

Bread and Butter Pudding

Serves 6-8

Ingredients

- 80 g sultanas

- 2 tbsp Marsala

- 10 1.5cm-thick slices of day-old white bread

- Unsalted butter, for spreading

- 300 ml full cream milk

- 400 ml pure cream

- 5 eggs

- 60 g caster sugar

- 2 tsp vanilla extract

- ½ tsp ground cinnamon

- Demerara sugar, to top

- Icing sugar, to serve

- Cream or custard, to serve

Method

Place the sultanas in a small bowl and pour in the Marsala. Allow to soak for 10 minutes.

Spread the bread with butter on both sides, halve and arrange the slices into a 24 cm square baking dish.

In a bowl, whisk together the milk, cream, eggs, sugar, vanilla and cinnamon. Pour the mixture over the slices. Allow to soak for 1-2 hours.

Preheat the oven to 170°C (190°C conventional).

Sprinkle the pudding with demerara sugar and bake in the preheated oven for 35-40 minutes or until the custard has just set. Allow to sit for 5 minutes then dust with icing sugar. Serve warm with cream or custard.

To find your local Irrewarra Sourdough stockist, click here.

For more recipes, sign up to our newsletter.