Delia Smith Bread and Butter Pudding Recipe

The Delia Smith Bread and Butter Pudding Recipe is a comforting British classic that turns simple ingredients into a rich, custardy dessert. Layers of buttered bread soak up a silky vanilla custard, baking to a golden top with a soft, creamy centre and a hint of warm nutmeg.

Perfect for a cosy family pudding, it fills the kitchen with a gentle, nostalgic aroma. Delia’s method of layering ensures every slice is evenly coated, giving a beautifully balanced texture that’s both simple and indulgent.

Ingredients

For the Pudding

• 8 slices of white bread, crusts removed
• 50g unsalted butter, softened
• 50g currants
• 350ml whole milk
• 50ml double cream
• 2 large eggs
• 50g caster sugar
• 1 tsp vanilla extract
• 1/4 tsp grated nutmeg
• A pinch of salt

How to Make Delia Smith Bread and Butter Pudding Recipe

Prepare the Bread

Butter each slice of bread generously on one side, making sure it’s evenly covered. Cut into triangles to make layering easier.

Layer the Bread

Arrange the buttered triangles in a greased baking dish, slightly overlapping. Scatter the currants between the layers so they’re evenly distributed.

Make the Custard

Gently warm the milk and cream in a saucepan until just heated through. In a bowl, whisk together the eggs, caster sugar, vanilla extract, and a pinch of salt. Slowly pour the warm milk into the egg mixture, stirring constantly to keep it smooth.

Combine Custard and Bread

Pour the custard over the bread, ensuring every piece is soaked. Press down lightly with a fork, then leave to stand for 30 minutes so the bread fully absorbs the liquid.

Preheat the Oven

Preheat your oven to 180°C (160°C fan) so it’s ready for even baking.

Add Nutmeg

Lightly grate nutmeg over the top for a warm, classic flavour.

Bake the Pudding

Bake for 35–40 minutes until the top is golden and the custard is just set. Take care not to overbake.

Check Doneness

Insert a knife into the centre—it should come out clean but still slightly moist. The top should be crisp, with a soft interior.

Serve the Pudding

Allow to cool slightly before serving. Best enjoyed warm, with a creamy centre and lightly crisp top.

Recipe Tips

• Use slightly stale bread — it absorbs the custard better than fresh bread, resulting in a moist pudding.
• Butter the bread thoroughly — this helps create a rich, buttery flavour and prevents the bread from drying out.
• Soak the bread for at least 30 minutes — this ensures the custard is fully absorbed, leading to a creamy texture.
• Avoid overbaking — overcooked pudding becomes rubbery and dry, so check it regularly towards the end of baking.
• Press the bread down gently — this helps the custard soak evenly into the bread, preventing dry patches.
• Use whole milk and cream — the combination provides a rich, creamy custard that enhances the pudding’s flavour.

Healthy Alternatives / Variations

• Add a handful of raisins or sultanas for extra fruitiness.
• Sprinkle a little cinnamon along with the nutmeg for a spicier flavour.
• Use brown sugar instead of caster sugar for a deeper caramel flavour.
• Add a splash of brandy or rum to the custard for a boozy twist.
• Top with a dusting of icing sugar before serving for added sweetness.

Ingredient Substitutions

• Use brioche instead of white bread for a richer pudding.
• Replace currants with chopped dried apricots for a different fruit flavour.
• Substitute almond milk for whole milk for a dairy-free version.
• Use coconut cream instead of double cream for a tropical twist.

How to Serve

Serve the Delia Smith Bread and Butter Pudding warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the cold cream with the warm pudding is simply delightful.

Pairing Ideas

This pudding pairs wonderfully with a cup of strong English breakfast tea or a glass of dessert wine. The rich flavours of the pudding complement the tannins in the tea and the sweetness of the wine beautifully.

How to Store Leftovers

Fridge

Store any leftovers in the fridge for up to 3 days, covered to prevent drying out.

Freezer

Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated oven at 160°C for about 10 minutes to refresh the texture.

Nutrition (per serving, approx.)

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 9g
• Fat: 22g

FAQs

Can I use wholemeal bread for this recipe?

Yes, you can use wholemeal bread, but it will alter the texture and flavour slightly. Wholemeal bread tends to be denser, which may result in a heavier pudding.

What can I use instead of currants?

You can substitute currants with raisins, sultanas, or even chopped dried apricots. Each will add a unique flavour and texture to the pudding.

How do I know when the pudding is done?

The pudding is done when the top is golden brown and a knife inserted into the centre comes out clean but moist. Avoid overbaking as it can dry out the pudding.

Can I make this pudding in advance?

Yes, you can prepare the pudding up to the baking stage and refrigerate it for a few hours. Bake it just before serving for the best texture and flavour.

Delia Smith Bread and Butter Pudding Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

6

people

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

420

kcal

1

hour 

The Delia Smith Bread and Butter Pudding Recipe is a comforting classic with creamy custard and a golden, slightly crisp top.

Ingredients

• 8 slices of white bread, crusts removed

• 50g unsalted butter, softened

• 50g currants

• 350ml whole milk

• 50ml double cream

• 2 large eggs

• 50g caster sugar

• 1 tsp vanilla extract

• 1/4 tsp grated nutmeg

• A pinch of salt

Directions

• Butter each slice of bread generously and cut into triangles.
• Layer the bread in a greased dish, sprinkling currants between layers.
• Heat milk and cream, then mix with beaten eggs, sugar, vanilla, and salt.
• Pour custard over bread, press down, and let soak for 30 minutes.
• Preheat oven to 180°C (160°C fan).
• Sprinkle grated nutmeg over the pudding.
• Bake for 35-40 minutes until golden and just set.
• Check with a knife for a clean but moist result.
• Let cool slightly before serving.

Notes

• Use slightly stale bread — it absorbs the custard better than fresh bread, resulting in a moist pudding.
• Butter the bread thoroughly — this helps create a rich, buttery flavour and prevents the bread from drying out.
• Soak the bread for at least 30 minutes — this ensures the custard is fully absorbed, leading to a creamy texture.
• Avoid overbaking — overcooked pudding becomes rubbery and dry, so check it regularly towards the end of baking.
• Press the bread down gently — this helps the custard soak evenly into the bread, preventing dry patches.
• Use whole milk and cream — the combination provides a rich, creamy custard that enhances the pudding’s flavour.