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Bread and butter pudding recipe

Rescue recipe - great for using up excess or slightly stale bread, sweet or savoury, you decide.

bread and butter puddingAllergens: Contains egg, milk and gluten.

Serves 4



6 to 8 slices of white bread.

50g (2oz) butter.

2 eggs.

400ml (14 fluid ounces) milk.

Pinch of salt.

Savoury version ingredients

1 tablespoon vegetable oil

half an onion, finely chopped.

2 rashers back bacon.

1 red pepper, de-seeded and diced.

25g (1oz) white cheese, grated.

Sweet version ingredients

25g sugar.

half a teaspoon of vanilla extract.

50g raisins, other dried fruit or chocolate.


Savoury version method

  1. Preheat the oven to Gas 5, 190C, fan 170C.
  2. Heat the oil in a pan and fry the onion until soft.
  3. Add the bacon and pepper and fry over a high heat until the bacon is browned.
  4. Butter an ovenproof dish.
  5. Thickly butter 1 side of the bread slices, cut into triangles and arrange in the dish.
  6. Spoon over the onion, bacon and pepper.
  7. Beat the eggs and milk together and pour over.
  8. Top with cheese and bake for 20 minutes until golden brown.

Sweet version method

  1. Preheat oven to gas 5, 190C, and fan 170C.
  2. Butter the bread, cut into triangles and place in an oven proof dish.
  3. Sprinkle over the raisins, other dried fruit or chocolate chips.
  4. Mix together the eggs, milk, sugar and vanilla extract to make the custard.
  5. Pour the custard over the bread and allow to soak for 20 to 30 minutes.
  6. Sprinkle a little extra sugar over the top and bake for 20 to 30 minutes.


No bacon? Try ham, leftover roast chicken, sausage, salami -  whatever you have in the fridge. Or leave it out for a vegetarian version.

Use any cheese or vegetables you have lurking in the fridge - leeks, tomatoes, mushrooms. Think bacon and blue cheese or brie, or chicken and leek. Try a teaspoon of dried herbs when you cook the meat and vegetables.