Bread and Butter Pudding

Servings 6
Difficulty Beginner
Total Time 1 hour


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  • 12 slices white bread, cut into quarters
  • 20 g softened butter
  • 2 cups (500ml) milk
  • 2 cups (500ml) cream
  • 1 tsp Vanilla essence
  • 1 tsp Hinds Spices Cinnamon
  • 3 jumbo eggs
  • 125 g castor sugar
  • 50 g Rhodes Quality Smooth Apricot Jam
  • Icing sugar for dusting


  • Thoroughly grease a baking dish with melted butter.
  • Lightly butter each slice of bread then slice in half on the diagonal.
  • Arrange the slices in neat overlapping rows to completely cover the base of the baking dish. Mix the milk and cream in a large saucepan and scald.
  • Whisk the egg and sugar until light, add vanilla essence and Hinds Spices Cinnamon.Combine with the hot milk by first adding a little hot milk to the egg mixture before combining everything together. Strain into a jug.
  • Pour gently over the bread slices, which will float on the top.
  • Bake at 180°C for 45 minutes. Remove from the oven and allow to cool for 10 minutes.
  • Heat the Rhodes Quality Smooth Apricot Jam with 10ml water and strain through a fine sieve. Brush lightly over the top of the pudding.
  • Just before serving, dust with icing sugar and serve warm.