Skip to main content
Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6

Bread and Butter Pudding

Rate this recipe for points
Snacks and Apps
Sweet Treats
Sliced Bread


  • 1 loaf of Villaggio Artesano® Original White Bread
  • 5 large Eggs, whisked
  • 1 cup (250g) Sugar
  • 3 1/2 cups (875ml) Whole Milk
  • 3 1/2 cups (875ml) Double Cream
  • 1 Vanilla Bean, scraped to remove seeds
  • 1/2 cup (125g) melted Butter
  • 1/2 cup (125g) Raisins
  • 1/2 cup (125g) Apricot Jam
  • 1 tbsp (15ml) Water
  • 2 tbsp (30g) Icing Sugar


  1. Preheat oven to 350°F (180°C)
  2. Butter a 13 x 9-inch oven-proof baking dish or large roasting pan
  3. Arrange slices of bread in one layer
  4. Whisk eggs together with sugar, in a mixing bowl and set aside
  5. Heat up milk and cream, over medium heat, for about 5 minutes, then add in vanilla bean and scraped seeds
  6. Bring to a boil and slowly whisk in egg mixture, gradually whisking in until fully combined
  7. Add in melted butter
  8. Pour mixture through a sieve over the bread slices
  9. Bread will float on top, so gently press down on the slices to make sure they are covered and fully absorb the mixture
  10. Scatter raisins and tuck some between bread slices
  11. Bake at 350°F (180°C) for 15 minutes, then using a large spoon gently press down bread slices, and, continue to bake for approximately 15 minutes, ensuring that it does not overcook as it will continue to cook while resting
  12. In a small saucepan, heat up apricot jam over medium heat, then, add in water, stirring to incorporate for about 10 – 15 minutes.
  13. Brush surface of pudding with apricot jam and sprinkle with icing sugar
  14. Serve