“A lovely take on the traditional bread and butter pudding. Time does not include setting time.”

Ingredients Nutrition

  • 10 slices white bread
  • 14 cup butter, at room temp
  • nutmeg, freshly grated
  • 12 cup golden raisin
  • 8 egg yolks
  • 12 cup superfine sugar
  • 12 teaspoon vanilla
  • 1 cup heavy cream
  • 1 12 whole milk
  • 6 tablespoons superfine sugar, to finish


  1. Preheat oven to 350.
  2. Spread butter onto bread and trim off crusts. Cut slices of bread into 4 triangles.
  3. Butter ramekins and arrange a flat layer of bread triangles in the bottom of each ramekin. Sprinkle with a little nutmeg and divide golden raisins between dishes.
  4. Arrange remaining bread rtiangles over lapping in a line over the top of the first layer.
  5. Using a fork, mix together egg yolks vanilla, and sugar.
  6. Pour cream and milk into a saucepan and bring to a boil. Gradually beat in egg mixture.
  7. Carefully strain custard mixture into ramekins and allow to stand for 10 minute
  8. Place ramekins into a roasting pan, then pour warm water into the pan so that it comes halfway up the side of the ramekins. Cover loosely with buttered foil and bake for 20-25 minutes.
  9. Remove from over and remove foil. Sprinkle with sugar and caramelize with a blowtorch. Serve warm.

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