Name: The ultimate makeover: Bread & butter pudding
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: British
Ingredients: 50g dried apricots chopped; 25g raisins; 2tbsp brandy; 1 egg; 1tsp golden caster sugar; 2tsp custard powder; 350ml semi-skimmed milk; ½ ½ vanilla pod split; zest 1 small lemon pared off in strips with a veg peeler; 4tbsp half-fat crème fraîche; 25g butter softened; 4 medium slices good white bread crusts left on, such as sliced from a small white farmhouse loaf; 1tbsp apricot conserve or jam; ¼tsp icing sugar for sifting

Home
Recipes
The ultimate makeover: Bread & butter pudding

The ultimate makeover: Bread & butter pudding

Angela Nilsen

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

Plus soaking and infusing

A star rating of 4.5 out of 5.13 ratingsRate

loading...

This deliciously light bread & butter pud tastes just as indulgent as the original, but with a third of the fat

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

The ultimate makeover: Steak & kidney pie

A star rating of 4.2 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

50g dried apricots

chopped
25g raisins
2tbsp brandy
1 egg
1tsp golden caster sugar
2tsp custard

powder
350ml semi-skimmed milk
½ ½ vanilla pod

split
zest 1 small lemon

pared off in strips with a veg peeler
4tbsp half-fat crème fraîche
25g butter

softened
4 medium slices good white bread

crusts left on, such as sliced from a small white farmhouse loaf
1tbsp apricot conserve

or jam
¼tsp icing sugar

for sifting

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal312
fat11.5g
saturates6.1g
carbs40.9g
sugars19.8g
fibre1.7g
protein9.6g
salt0.83g

low

Method

step 1

Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it’s just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
step 2

Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
step 3

Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
step 4

Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.

Recipe from Good Food magazine, October 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now