This classic British comfort dessert transforms humble bread into a luscious, custardy indulgence with a golden, caramelized top. Soft, buttery bread soaked in a rich vanilla-infused custard creates the perfect balance of textures—crispy edges and creamy centers that melt on your tongue. A timeless favorite that's surprisingly simple to make and absolutely irresistible.
⏱️65 min
📊Easy
👥6 servings
🍽️Dessert
vegetarianbudget-friendlyfamilyfestive
Ingredients
400 gwhite bread
60 gbutter
400 mlwhole milk
200 mlheavy cream
3 pieceseggs
100 gcaster sugar
2 tspvanilla extract
0.5 tspground nutmeg
100 graisins or sultanas
30 gdemerara sugar for topping
Instructions
1PREHEAT THE OVEN AND PREPARE THE DISH: Preheat your oven to 350°F (175°C) and lightly butter a deep baking dish measuring approximately 9x13 inches (23x33 cm). This ensures the pudding won't stick and allows for even baking throughout. Set the prepared dish aside while you prepare the remaining ingredients.
2PREPARE THE BREAD: Slice the white bread into approximately 1/2-inch (1.25 cm) thick slices, then cut each slice diagonally to create triangles. Lightly butter both sides of each bread triangle using about 60g of softened butter, working methodically to ensure even coverage. The butter will help create those signature crispy, golden edges during baking.
3LAYER THE BREAD AND FRUIT: Arrange the buttered bread triangles in the prepared baking dish in slightly overlapping layers, like roof tiles. Scatter the raisins or sultanas evenly between the layers and over the top, distributing them throughout the dish for bursts of sweetness in every bite. Don't pack the bread too tightly—leave some space for the custard to seep through.
4PREPARE THE CUSTARD MIXTURE: In a large mixing bowl, whisk together the 3 eggs and 100g of caster sugar until the mixture becomes pale and slightly thick, about 2-3 minutes. Add the 2 tsp of vanilla extract and 0.5 tsp of ground nutmeg, whisking to combine thoroughly. Gradually pour in the 400ml of whole milk and 200ml of heavy cream while whisking continuously to create a smooth, homogeneous custard with no lumps.
5POUR AND SOAK: Slowly pour the custard mixture over the layered bread, starting from one end and moving across the dish to ensure even distribution. Use a spoon to gently press down any bread pieces that float to the surface, submerging them slightly so they absorb the custard mixture. Allow the assembled pudding to rest for 10-15 minutes at room temperature, allowing the bread to absorb some of the liquid and ensuring a creamy interior.
6ADD TOPPING AND BAKE: Sprinkle the 30g of demerara sugar evenly over the top of the pudding—this will create a delightful caramelized, crunchy topping during baking. Place the baking dish in the preheated oven and bake for 40-45 minutes until the custard is just set but still slightly jiggly in the center when gently shaken, and the top is deep golden brown. The pudding should reach an internal temperature of 160°F (71°C) when tested with a thermometer in the thickest part.
7REST AND SERVE: Remove the pudding from the oven and allow it to rest for 5 minutes before serving—this helps the custard set completely while remaining creamy. Serve warm (not piping hot) with vanilla ice cream, fresh whipped cream, or a drizzle of warm custard sauce. The pudding will continue to set slightly as it cools, achieving the perfect spoonable consistency with a light, custardy interior and caramelized top.