From Joe’s kitchen

Cinnamon Bread-and-Butter Pudding

A golden, comforting pudding made from everyday favourites.

Prep
15 mins
Cook
40 mins
Makes
Serves 6

Approximate timings. Allow extra time for any cooling or resting in the method.

Let’s get cooking
Cinnamon Bread-and-Butter Pudding served in a rustic farmhouse setting

One step at a time

Let’s make it

  1. Prepare the dish

    Heat the oven to 180°C/160°C fan/gas 4. Use a little of the softened butter to grease a roughly 1.5–2 litre baking dish. Spread the rest over the bread and cut each slice into triangles.

  2. Layer the bread

    Arrange the triangles in overlapping layers, buttered side up, scattering the raisins between the layers. Tuck most raisins beneath the bread edges so they do not burn on top.

  3. Mix the custard

    Whisk the eggs in a jug or bowl, then whisk in the milk, sugar, cinnamon and vanilla until well combined and no strands of egg white remain.

  4. Let it soak

    Pour the custard slowly over all of the bread. Press down lightly with a spoon to help it absorb the liquid. Leave for 10 minutes while the oven finishes heating.

  5. Bake gently

    Bake on the middle shelf for about 30–40 minutes until the top is golden and the custard is set in the centre, with no liquid egg mixture pooling when gently pressed. If the top browns too quickly, cover loosely with foil and continue cooking.

  6. Rest and serve

    Leave to stand for 5 minutes before spooning into bowls. The dish will be very hot, so use oven gloves when moving it.

A little kitchen tip

Slightly stale bread holds its shape well. Allow an extra 10 minutes for soaking and 5 minutes for resting.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.

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