Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 slices (about 400 g) day-old white bread or brioche
- 60 g (4 tbsp) unsalted butter, softened, plus extra for greasing
- 120 g (3/4 cup) sultanas
- 100 g (1/2 cup) granulated sugar
- 480 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 4 large eggs
- 2 tsp vanilla extract or paste
- 1/4 tsp fine sea salt
- 1/2 tsp freshly grated nutmeg (for topping)
- 2 tbsp demerara sugar (optional, for crunch)
Do This
- 1. Heat oven to 350°F (175°C). Butter a 2-quart baking dish.
- 2. Butter one side of each bread slice; cut into triangles.
- 3. Warm milk and cream with vanilla. Whisk eggs, sugar, and salt; temper with hot dairy.
- 4. Layer bread (buttered side up) and sultanas in the dish.
- 5. Pour custard over; press bread to submerge. Soak 15 minutes.
- 6. Sprinkle with nutmeg and demerara sugar. Bake 35–40 minutes until puffed and golden.
- 7. Rest 10 minutes; serve warm, optionally with pouring cream.
Why You’ll Love This Recipe
- Pure comfort: buttery bread, plush vanilla custard, and caramelized edges.
- Make-ahead friendly and budget-conscious with day-old bread.
- Minimal equipment, maximum payoff—great for weeknights or gatherings.
- Customizable with spices, citrus, or a touch of your favorite spirit.
Grocery List
- Produce: Whole nutmeg (or ground), optional orange or lemon (zest, optional)
- Dairy: Whole milk, heavy cream, unsalted butter, large eggs
- Pantry: Day-old white bread or brioche, sultanas, granulated sugar, demerara sugar, vanilla extract or paste, fine sea salt
Full Ingredients
For the Bread Layers
- 10 slices (about 400 g) day-old white sandwich bread or brioche, 1/2-inch thick
- 60 g (4 tbsp) unsalted butter, softened (plus extra for greasing)
- 120 g (3/4 cup) sultanas
For the Vanilla Custard
- 480 ml (2 cups) whole milk
- 240 ml (1 cup) heavy cream
- 4 large eggs
- 100 g (1/2 cup) granulated sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1/4 tsp fine sea salt
To Finish
- 1/2 tsp freshly grated nutmeg
- 2 tbsp demerara sugar (optional, for a crisp top)
Step-by-Step Instructions
Step 1: Heat the oven and prep the dish
Preheat the oven to 350°F (175°C) with a rack in the center. Generously butter a 2-quart (about 20 x 28 cm) baking dish. For easy clean-up, place the dish on a rimmed baking sheet.
Step 2: Butter and cut the bread
Spread the softened butter over one side of each bread slice. Cut each slice diagonally into two triangles. Day-old bread works best because it absorbs custard without collapsing.
Step 3: Make the vanilla custard
In a medium saucepan, warm the milk and cream with the vanilla over medium heat until steaming and small bubbles form at the edges (do not boil). In a large bowl, whisk the eggs, sugar, and salt until smooth. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper and prevent curdling. Optional but nice: strain through a fine sieve for an extra silky custard.
Step 4: Layer the bread and sultanas
Arrange a layer of bread triangles, buttered side up, slightly overlapping. Scatter over one-third of the sultanas. Repeat to create 2–3 layers, finishing with bread on top and a final sprinkle of sultanas tucked between slices.
Step 5: Add custard and soak
Slowly pour the warm custard over the bread, pausing to let it seep through the layers. Gently press the top slices so they absorb custard. Let the pudding stand for 15 minutes so the bread softens and soaks evenly.
Step 6: Finish the top and bake
Grate the nutmeg evenly over the surface and sprinkle with demerara sugar for crunch, if using. Bake for 35–40 minutes, until puffed, deeply golden at the edges, and just set in the center. The middle should jiggle slightly but not slosh (internal temp around 175°F/79°C).
Step 7: Rest and serve
Let the pudding rest for 10 minutes to settle and slice cleanly. Serve warm, as is or with a splash of pouring cream, warm custard sauce, or a scoop of vanilla ice cream.
Pro Tips
- Stale is best: If your bread is fresh, dry slices in a 300°F (150°C) oven for 8–10 minutes before buttering.
- Silky custard: Warm the dairy and temper slowly; avoid boiling to prevent scrambled eggs.
- Soak time matters: The 15-minute rest ensures custard reaches every layer and prevents dry spots.
- Glossy, crunchy top: A light shower of demerara sugar creates a caramelized, crackly finish.
- Perfect doneness: Look for a gentle wobble in the center; overbaking can make the custard grainy.
Variations
- Boozy Sultanas: Soak sultanas in 2–3 tbsp warm brandy, rum, whisky, or strong tea for 15 minutes; drain before layering.
- Marmalade & Nutmeg: Spread a thin layer of orange marmalade on the bread before buttering for a bright citrus note.
- Spiced Cranberry: Swap half the sultanas for dried cranberries and add 1/4 tsp ground cinnamon to the custard.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 3 days. Reheat portions in a 325°F (165°C) oven for 10–15 minutes or microwave gently until warmed through. To make ahead, assemble the pudding, cover, and chill up to 12 hours; bake straight from the fridge, adding 5–10 minutes to the bake time. Baked pudding can be frozen (tightly wrapped) for up to 1 month; thaw overnight in the refrigerator and reheat in a 325°F (165°C) oven until hot.
Nutrition (per serving)
Approximate values for 1 of 8 servings: 460 calories; 21 g fat; 58 g carbohydrates; 9 g protein; 33 g sugars; 2 g fiber; 230 mg sodium.
