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Bread & Butter Pudding

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250 g g Bread Bread
(panettone works best)
500 ml ml Custard Custard
100 g g White chocolate White chocolate
100 ml ml Irish Cream Liqueur Irish Cream Liqueur
 of Deluxe
50 g g Demerara Sugar Demerara Sugar
 of Belbake

Christmas Bread & Butter Pudding

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30 min


1. Split the vanilla pod lengthways, scrape out the seeds and add to a medium saucepan. Pour the cream and milk into this and bring to a steady simmer.

2. In a medium sized bowl, whisk together the sugar and eggs until the sugar has dissolved. Slowly whisk the warm milk mixture into this and then return both to the pan, before placing over a low to medium heat.

3. Cook for 5 minutes over a gentle heat until the mixture has sligthly thickend. It should lightly coat the back of a spoon. Once it has reached this point, stir through the cream liqueur.

4. Butter a ovendish and arrange the bread in it. Evenly disperse the mincemeat in a few dots across the dish.

5. Pour over the custard mixture and leave to soak for at least 2 hours. When ready to bake, sprinkle over the demerara sugar.

6. Preheat oven to 180°C. Pop in the baking dish on the middle rack. Bake for 25-30 minutes until golden.