Bread Pudding – Butter, Jam, Leftover Bread

The recipe for Bread and Butter Pudding is found in all British cookery books. The traditional recipe calls for dried fruits and nuts placed on the bread slices. My son dislikes fruits and nuts, in any form. Therefore I decided to use jam (which he does not object to) on the slices along with butter. Those with sweet tooth will love it! Add cream to the egg and milk mixture and forget your waistline 🙂

Bread Pudding

Bread Pudding


6 Bread slices

2 T Butter

2 T Jam

500ml Milk

2 Eggs

¼ C Sugar

¼ tsp Salt

1 tsp Vanilla

¼ tsp Grated Nutmeg

Optional – Dried Fruits and Nuts


  1. Grease a large baking dish with a little of the butter.
  2. Heat the oven to 375°F or 190°C.
  3. Spread the butter and jam evenly on the bread slices.
  4. Sandwich the slices and cut across to make even triangles.
  5. Arrange the triangles in the baking dish, overlapping each other a little, so that they stand up slightly.
  6. Beat the eggs, milk, sugar, salt, and vanilla together. Pour this mixture over the bread so that all triangles are covered. Let soak for 30 minutes.
  7. Sprinkle the grated nutmeg over the slices. If dried fruits and nuts are used arrange them over the slices before sprinkling the nutmeg.
  8. Bake for about 30-40 minutes or till set and golden.
  9. Serve immediately.

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