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–+ servings

Strawberry Bread and Butter Pudding

Sisley White
This delicious Strawberry Bread and Butter Pudding is easy to make and is topped with flaked almonds and oven baked. Great family favourite pudding recipe.
5 from 10 votes
Prep Time 20 mins
Cook Time 15 mins
Resting Time 20 mins
Total Time 55 mins
Course Bakes, Dessert, Pudding
Cuisine British, English
Servings 8 portions
Calories 400 kcal

Equipment

  • medium oven proof dish

Ingredients
  

  • half a pint full fat milk about 290ml
  • 300 ml double cream / heavy cream
  • 1 vanilla pod
  • 3 medium eggs
  • 1 egg yolk
  • 3 tablespoons caster sugar
  • half loaf sliced bread I used Hovis best of both medium
  • salted butter softened plus extra for greasing
  • 200 g Strawberries
  • handful Flaked Almonds

Instructions
 

  • Grease a medium ovenproof dish approximately. I used melted butter and pastry brush to paint it on.
  • Butter the bread on each side. Cut the crusts off from the bread slices and cut diagonally to make triangles.
  • Layer the triangles in the dish with the points upwards.
  • To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and keep stirring as it comes up to a boil.
  • Take it off the heat before it boils. Set aside to allow to cool slightly.
  • In a bow whisk the eggs and extra yolk with the caster sugar.
  • Slowly pour the warm milk and egg mixture over the eggs, stirring constantly until smooth.
  • Scatter the strawberries in the dish. Using some between the layers.
  • Remove the vanilla pod from the custard and pour the warm mix over the pudding.
  • Sprinkle the flaked almonds over the top.
  • Leave the custard to soak into the bread for about 10 mins.
  • Heat oven to 180C (160C fan).
  • Bake for 20-25 mins until golden brown. I like the top edges to be a little toastie
  • Serve straight away. Keep any left overs in the fridge and eat within a few days.

Notes

•Keep it in the fridge in an air tight box. It will last a few days.
•Once it’s gone cold you can reheat it in the microwave in 20 second bursts until pipping hot.

Nutrition

Calories: 400kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.