Bread and Butter Pudding

11:30 am on 18 February 2013


  • ½ cup unsalted butter
  • 18 slices white bread, crusts removed
  • 1/3 cup Grand Marnier
  • 1 ½ tablespoons raisins
  • 1 ½ tablespoons mixed citrus peel
  • 1 ½ tablespoons apricot conserve
  • 6 whole eggs
  • 4 egg yolks
  • 100gm sugar
  • 2 cups milk
  • 2 cups cream
  • Brown sugar for dusting


Preheat the oven to 150°C.

Cut the bread to fit the bottom and sides of 6 individual ramekins and cut 6 rounds to act as tops.  Butter all bread on one side and line the ramekins with the butter side out.

Sprinkle the bread lining the ramekins with Grand Marnier.  Place a portion of raisins, mixed peel and apricot conserve in each ramekin. Beat the eggs, sugar, milk and cream with a whisk until thoroughly combined, then ladle custard mixture evenly into each ramekin.

Allow the ramekins to rest for 5 minutes, allowing the bread to soak up the custard.

Top up each ramekin and place a bread lid on each, butter side up. Dust with brown sugar and place in a roasting dish. Pour hot water into the dish until it is halfway up the outside of the ramekins. Bake until the custard is set, for approximately 35 minutes.

To Serve

Run a knife around the inside of the ramekin and carefully remove the bread puddings. Serve with Crème Anglaise and a quenelle of whipped cream.  

The puddings may be prepared a day in advance and refrigerated.

To reheat, place in a water bath and heat in 150°C oven.

Wine match by John Hawkesby

Dessert wine: 2008 Waimea Late Harvest Riesling

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