Bread and Butter Pudding

Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. There is a good reason it is still around today…. An oldie but a goodie.

Dessert Vegetarian
Difficulty: Easy
Servings: 6
Preparation time: 30 minutes
Cooktime: 30-35 minutes


  • 3 eggs
  • 150ml pouring cream
  • 450ml milk
  • 2 1/2 tbsp caster sugar
  • Grated zest of 1/2 orange
  • 1/2 tsp vanilla essence
  • 1/2 tsp cinnamon
  • 7 slices (approximately 300g) of day-old
  • bread (or let them dry out for an hour)with crusts cut off
  • 45g unsalted butter
  • 45g sultanas
  • 480mls custard or cream to serve


  1. Preheat fan-forced oven to 160°C (170°C for conventional oven).
  2. Lightly grease a large baking tray.
  3. Combine eggs, cream, milk, caster sugar, orange zest, vanilla essence and cinnamon ina large bowl. Whisk vigorously to combine and set aside.
  4. Butter the slices of bread on both sides, remove crusts and cut into large triangles.Place in the base of the baking tray (ensure the base is fully covered).
  5.  Scatter some of the sultanas over the bread slices, then repeat in layers until all thebread has been used.
  6. Then pour the milk mixture evenly over the bread.
  7. Bake for 30 to 35 minutes, until cooked through and gently browned on top.
  8. Remove from the oven and let stand for 10 minutes.
  9. Serve with custard or cream.
Handy Tips
NSW meals on wheels chef

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