Bread and butter pudding is truly a classic. This is a great way to use up any bread for a quick and easy dessert. I had some jam left over which I also added to this to make it extra sweet.

Serves 8


6 x slices of white bread

50g butter

Jam ( your own choice – around 4-5 spoonfuls)

500ml milk

150ml double cream

6 x whole eggs

1 x vanilla pod or 1 tsp vanilla essence

4 x heaped tbsp brown sugar


Pre-heat oven to 180c/Gas mark 4. First butter one side of the bread, on the other side spread the jam. Remove the crusts and layer into an oven proof dish.

In a mixing bowl first whisk the eggs, sugar and vanilla together then gradually add your milk and cream. Pour half of this over your bread. Allow to sit for a few minutes while the bread soaks up the mix then add the rest.

Place in the oven on the middle shelf and bake for around 30-35 minutes. Your pudding should have a slightly spongy feel when it’s ready.

Remove from the oven and brush over any remaining jam. Serve with a generous helping of custard or cream.

Jam is perfect for those that don’t like sultanas in a traditional bread and butter pudding.