Leftover Bread & Butter Pudding

Adding a vanilla pod and orange zest transforms this humble bread and butter pudding into something really quite special.

20 mins
30 mins
Bread and Butter Pudding
  • 200ml Full fat milk
  • 100ml Double cream
  • 1 Vanilla pod (split)
  • 1 Medium orange (thinly pared zest)
  • 60g Unsalted butter (softened)
  • 8 Small slices 2-day old fruit bread (about 250g cut into triangles)
  • 3 Medium eggs
  • 60g Tate & Lyle Golden Granulated Sugar
  • Custard or cream (for serving)
  1. Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.
  2. Combine the milk, cream, vanilla pod and orange zest in a small non-stick pan, simmer for 2-3 minutes, turn off the heat, cover and leave to infuse until cool.
  3. Butter the bread on both sides, arrange half the slices in the dish, overlapping them as you do.
  4. Beat the eggs and 40g of the Tate & Lyle Golden Granulated Sugar together in a jug then add the milk mixture, removing the vanilla pod, scraping out and adding the seeds. 
  5. Discard the vanilla pod and the orange. Pour half the milk mixture over the bread, arrange a second layer of bread on top then pour over the remainder of the milk. 
  6. Sprinkle over the rest of the Tate & Lyle Golden Granulated Sugar and leave to sit for 15 minutes.
  7. Place the pudding in the roasting tin, fill halfway with hot water and bake on the middle shelf for 25-30 minutes until golden brown. Remove and serve with custard or cream.