Bread and butter pudding

bread and butter pudding

bread and butter puddingEasy, delicious and cheap, especially if you are savvy enough to use bread or fruit scones or even hot cross buns that would be thrown out in a matter of days. Milk and egg base are could nutritional balance to any meal.


Serves: 4

Total time: 30 minutes


  • 2 fruit scones, bread or hot cross buns
  • 2 medium eggs
  • 2 teaspoon butter
  • 200 ml milk
  • 4 pinch grated nutmeg
  • 1 tablespoon brown sugar


  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Slice each slice of bread, fruit scone or hot cross bun into three slices. Butter each top side
  • Place slices in a small earthenware dish, overlapping slightly. Will take 2 layers
  • Sprinkle each layer with sugar and nutmeg
  • Beat eggs and milk together. Pour over buns. Sprinkle with sugar and nutmeg
  • Leave to stand for 10 minutes whilst oven is heating
  • Bake in oven for 20 minutes approximately or until egg mixture is set
  • Serve warm with poached fruit if desired although it is perfectly tasty served on its own.