Delia Smith Bread And Butter Pudding Recipe

This classic Delia Smith bread and butter pudding is a comforting British dessert with a soft, custardy centre and a lightly crisp, golden top. It is rich without being heavy, gently spiced, and dotted with sweet fruit in every bite. The recipe is simple and forgiving, making it ideal for beginners as well as confident home bakers. From start to finish, it comes together in just over an hour.

Ingredients

For the bread base

• 8 slices white bread, slightly stale
• 40g unsalted butter, softened

For the filling

• 75g sultanas or raisins
• Freshly grated nutmeg, to taste
• 2 tbsp demerara sugar

For the custard

• 3 large eggs
• 500ml full-fat milk
• 100ml double cream
• 50g caster sugar
• 1 tsp vanilla extract

For the topping

• 1 tbsp demerara sugar
• A little extra nutmeg

How to Make Delia Smith Bread And Butter Pudding

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Lightly butter a shallow ovenproof dish and set it aside.
• Prepare the bread: Cut the crusts from the bread and slice each piece into triangles. Butter each slice generously on one side.
• Assemble the layers: Arrange a layer of bread, butter side up, in the dish. Scatter over some sultanas, a pinch of nutmeg, and a little demerara sugar. Repeat the layers until everything is used, finishing with bread on top.
• Make the custard: In a bowl, whisk the eggs, milk, cream, caster sugar, and vanilla until well combined.
• Pour and soak: Slowly pour the custard over the bread, making sure every piece is soaked. Leave to stand for 30 minutes so the bread absorbs the liquid fully.
• Add the topping: Sprinkle the top with demerara sugar and a little extra nutmeg.
• Bake: Place the dish in the oven and bake for 35 to 40 minutes, until the custard is just set and the top is golden and lightly crisp.
• Cool slightly: Remove from the oven and allow to stand for 10 minutes before serving. This helps the pudding set and improves the texture.

Tips for the Best Bread and Butter Pudding

Why is my pudding soggy in the middle?

This usually means it has not baked long enough. The custard should be just set, with a gentle wobble in the centre.

Can I use very fresh bread?

Slightly stale bread works best as it absorbs the custard more evenly. If your bread is fresh, lightly toast it first.

How do I stop the top from burning?

If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes of baking.

Should I soak the bread for longer?

Letting it rest for at least 30 minutes makes a big difference. Longer soaking gives a softer, more pudding-like texture.

Serving Suggestions

• Serve warm with pouring cream or custard
• Add a scoop of vanilla ice cream for contrast
• Finish with a dusting of icing sugar before serving

Storage

Room Temperature

This pudding is best eaten fresh. It can sit at room temperature for up to 2 hours after baking.

Refrigerator

Cover and refrigerate leftovers for up to 2 days. Reheat gently in the oven or microwave.

Freezing

Freezing is not recommended as the custard texture can become grainy once thawed.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 42g
• Protein: 10g
• Fat: 20g
• Saturated fat: 11g
• Sodium: 180mg

Nutritional values are estimates and can vary depending on ingredients used.

FAQs