Recipe: Bread and Butter Pudding with Irrewarra Spiced Fruit and Nut Loaf

A Calvert family recipe: Bread and Butter Pudding with Irrewarra Spiced Fruit and Nut Loaf

Slices of our Spiced Fruit and Nut Loaf sprinkled with rum makes for a decadent bread and butter pudding. The raisins, currants and sultanas add a chewy sweetness to this pudding, while the citrus peel cuts through the rich custard. It's a family favourite in our home, best served with a generous dollop of thick cream or vanilla ice cream – or both!


- 8 slices Irrewarra Spiced Fruit and Nut Loaf

- 2 cups milk

- 3/4 cup cream

- 4 eggs

- 1/2 cup caster sugar

- 120ml Bundaberg Rum

- One vanilla bean or 2 tsp vanilla paste

- Double cream or ice cream (vanilla or rum and raisin), to serve


1. Preheat oven to 180℃ (160℃ fan forced). Butter each slice of Irrewarra Spiced Fruit and Nut Loaf, then cut into triangle quarters and arrange into six ramekins (1 cup capacity each). Place 1-2 triangles horizontally in the ramekin and then three slices vertically on top so that the triangle points face up in a row. Sprinkle bread with 1 tbsp of rum per ramekin.

2. Heat the milk, cream and vanilla bean or paste until it reaches boiling point. Leave to cool slightly and remove the vanilla bean.

3. Beat the eggs and sugar together until thick, creamy and pale, then add the cooled milk slowly, stirring constantly.

4. Pour the custard over the slices of bread in the ramekins and leave for a few minutes to allow the custard to soak into the bread. Use any remaining custard to top up each ramekin.

5. Fill a baking dish with 2-3cm of water and place the puddings in the water bath.

6. Bake for 30-40 minutes until the custard has fully risen and set and the top is golden brown. Dust with icing sugar to serve.

To find your nearest Irrewarra bread stockist, click here.