Bread and Butter Pudding

Bread butter pudding
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Bread Butter Pudding

  • Author: Sophie Gray


This pudding is a little different to your regular bread and butter pudding but easy enough for everyday. I’ve added some cream and a little brown sugar to the original recipe but the fruit and spice combo is lovely and fragrant. Bread and butter pudding lovers should give it a try.



  • 4 eggs
  • 6 slices of good bread (or even some stale cake)
  • Butter for spreading
  • 50 g dried apricots, chopped
  • 1 apple, peeled and chopped
  • Zest of an orange
  • 3 Tbsp runny honey
  • 1 Tbsp brown sugar
  • 1 tsp finely chopped fresh rosemary (or ½ tsp dried)
  • 1/2 tsp cinnamon
  • 1 cup of cream
  • 2 cups of milk
  • 1 tsp vanilla essence
  • A little drizzle of olive oil


  1. Preheat the oven to 180°C.
  2. Butter the bread and cut into quarters.
  3. Arrange ½ the bread, butter side up in an ovenproof dish.
  4. Scatter on the dried apricot pieces and the chopped apple.
  5. Add a sprinkle of brown sugar and cover with another layer of buttered bread, butter side up.
  6. In a large bowl whisk together the eggs, milk, cream, honey, cinnamon, vanilla, orange zest and rosemary.
  7. Pour over the prepared bread and leave to soak for 30 minutes.
  8. Just before baking drizzle with a little olive oil and bake for 30 – 40 minutes or until risen and golden.


  • Serving Size: 6

Posted on

June 24, 2014