Bread and Butter Pudding

Bread and butter pudding is a British dessert built out of bread that has gone stale: buttered slices layered in a dish with dried fruit, covered in a sweet egg custard and baked.

What it really is

Slices of white bread are buttered on one side and arranged overlapping in a baking dish, sultanas or raisins scattered between the layers. A custard of egg, milk and cream, sweetened with sugar, is poured over and left to soak in — that soaking is the step that decides the texture, because bread that has not taken up the custard bakes dry.

The dish is defined by the contrast, not by richness. Baking sets the custard soft underneath while the buttered edges standing proud of it toast and crisp. Nutmeg grated over the top before it goes in the oven is the usual finish; sugar dusted on the surface caramelises lightly.

How it is served

• Warm from the dish, spooned in generous portions.
• With pouring cream, custard or vanilla ice cream.
• Sometimes made ahead and reheated, though the crisp top softens.

How to write it on the menu

• Say what the bread is — plain white, brioche or panettone all give a different pudding.
• Egg, dairy and wheat are all structural here, not optional garnishes.
• Note if the fruit is soaked in alcohol, and whether it is served with cream or custard.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.