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James Martin made his classic bread and butter pudding with standard white bread, but people can also use croissants if they prefer.
Known to be one of the best puddings to eat for Sunday lunch, the delicious dessert can easily be made at home.
Requiring a lot of everyday household ingredients, such as milk and eggs, you’re likely to have all that you need in your kitchen.
Better still, the bread and butter pudding recipe will be ready within the hour – and you can serve the baked pudding with ice cream.
Here’s how to recreate James Martin’s bread and butter pudding recipe for a perfect Sunday lunch dessert.
Bread and butter pudding
Ingredients
- One loaf of white bread, sliced
- 100g butter
- Four eggs
- 300ml milk
- 300ml double cream
- Sultanas
- 200g caster sugar
- One tsp vanilla bean paste
- Two tbsp icing sugar
To serve
Method
1. Preparation
Preheat the oven to 150C.
2. Slicing the bread
Melt the butter in a pan and cut off the crusts off the bread. Slice each piece into triangular halves and lay the slices in a 20x10cm ovenproof dish with the sultanas evenly scattered.
3. To make the custard
Warm the milk and cream with the vanilla, whisk the eggs with the sugar, add in the milk and the cream and continue to whisk.
Pour the butter over the bread, then the custard mixture over the laid bread and let it soak for about 20 minutes. Top up the pan with more custard until it is all used up.
4. Bake
Bake for 35 to 40 minutes. When baked, dust heavily with icing sugar and either caramelise using a blow torch or a hot grill. Serve with ice cream on the side.
And there you have it – a delicious Sunday lunch pudding that will surely go down a treat.
