Today’s post isn’t so much a recipe as a generic framework for making one of my favourite puddings in any flavour you want. Bread and butter pudding is a dish my mum has made on a vaguely regular basis for years. It’s especially perfect when you have guests – it can be prepared in advance (in fact it’s better if prepared in advance) and then you can just stick it in the oven for half an hour or so before serving. Easy peasy. It’s crispy on top, and soft and moist inside. Plus when it looks as good as this, you’re bound to please everybody.

Bread and butter pudding two ways recipe

You can make this pudding in pretty much any flavour you like – here, I made one with orange marmalade, and one with Nutella and Marshmallow Fluff. (I asked on my Facebook page if I was allowed to call this ‘s’mores flavour’ even though it has no graham crackers – apparently some of you are pretty defensive of s’mores!)

Bread and butter pudding two ways recipe

You can basically put any sort of sweet spread in your bread and butter pudding – lemon curd, strawberry jam, chocolate spread… or, if you want to be really traditional, leave out the spread and just stick with some juicy sultanas and a sprinkling of cinnamon.

Bread and butter pudding two ways recipe

If you’re using a spread that’s quite tart (e.g. lemon curd or marmalade), you’ll probably want to sprinkle a bit of sugar between your layers, and on top – you can see the sugary topping on this marmalade version (above). I left it off the Nutella and Marshmallow Fluff version (below) because I thought it would be sweet enough already.

Bread and butter pudding two ways recipe

If in doubt, stick to using plain white bread in your pudding, since it’ll go with any flavours you put with it. However, my mum also makes a fantastic version with chocolate chip brioche (can you hear me drooling?), so if you’re feeling adventurous, you can play around with the bread you use too.

Bread and butter pudding two ways recipe

I made my bread and butter puddings in individual serving dishes because I wanted to make a couple of flavours, but feel free to make one big version instead if you’d prefer. And don’t forget the cream.

Bread and butter pudding two ways
Recipe Type: Dessert
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For the marmalade bread and butter pudding:
  • 8 slices white bread
  • 3tbsp softened butter
  • 4tbsp orange marmalade
  • 3tbsp brown sugar
  • 4 eggs
  • ~200ml milk
  • Cream, to serve.
  • For the Nutella and Marshmallow Fluff bread and butter pudding:
  • 8 slices white bread
  • 4tbsp Nutella
  • 4tbsp Marshmallow Fluff
  • 4 eggs
  • ~200ml milk
  • Cream, to serve.
Instructions
  1. For the marmalade bread and butter pudding:
  2. Spread the butter on one side of each slice of bread. Turn the bread over, and spread the other side with marmalade. Cut each slice into four triangles.
  3. Layer the bread into a medium sized baking dish – you might need to use a knife to lift the bread if the butter has stuck it to the board! Aim to not have too many gaps between the pieces of bread – push them in to fill any space. It doesn’t need to be at all neat.
  4. If possible, sprinkle half of the brown sugar between your layers of bread.
  5. Lightly beat the eggs with the milk, and pour the mixture over the bread. Gently press down the bread to soak it in the milk. If it doesn’t look like there’s quite enough, add a little more milk – there should still be bread poking out of the top, but you want the dish to be fairly full of the milk mixture.
  6. If possible, cover and leave in the fridge for at least 30 minutes so the milk can soak into the bread.
  7. Sprinkle the remaining brown sugar on top, and bake for up to 30 minutes at 190°C (Gas Mark 5 / 375°F) – check after about 20 minutes to ensure the top isn’t burning. It should be crispy, and piping hot through.
  8. Serve with cream.
  9. For the Nutella and Marshmallow Fluff bread and butter pudding:
  10. Spread 4 of the slices of bread with Nutella, and the other 4 with Marshmallow Fluff. Cut each slice into four triangles.
  11. Layer the bread into a medium sized baking dish – alternate pieces with Nutella and Marshmallow Fluff. Aim to not have too many gaps between the pieces of bread – push them in to fill any space. It doesn’t need to be at all neat.
  12. Lightly beat the eggs with the milk, and pour the mixture over the bread. Gently press down the bread to soak it in the milk. If it doesn’t look like there’s quite enough, add a little more milk – there should still be bread poking out of the top, but you want the dish to be fairly full of the milk mixture.
  13. If possible, cover and leave in the fridge for at least 30 minutes so the milk can soak into the bread.
  14. Bake for up to 30 minutes at 190°C (Gas Mark 5 / 375°F) – check after about 20 minutes to ensure the top isn’t burning. It should be crispy, and piping hot through.
  15. Serve with cream.