spiced bread + butter pudding with vanilla bean custard

Updated: Jun 7

serves: 8-10

cooking time: 45 minutes

prep time: 20 minutes


1 1/2 loaves white bread, cut into inch cubes

2/3 cup raisins, soaked in rum

1/4 cup flaked almonds

2 tbsp brown sugar

10 knobs butter

Soaking custard

7 egg yolks, 3 whole eggs

600ml thickened cream

2 1/2 cups milk

1 cup caster sugar

1 tbsp vanilla bean paste

zest of 1 orange

2 tsp allspice

2 tsp cinnamon

1 tsp rosewater (optional)

Serving custard

3 eggs

4 tbsp cornflour

3 1/3 cup milk

8 tbsp sugar

2 tsp vanilla bean paste


icing sugar, dusted

rose petals


Bake bread cubes at 220 degrees for 10 minutes to remove any moisture, if your bread is stale you can skip this step

In a large mixing bowl combine all of the soaking custard ingredients and whisk together well

Add raisins and a few tablespoons of rum into a bowl and microwave for a minute to help the raisins soak up the rum. if you want to keep it alcohol free you can soak the raisins in orange juice or water

Grease a baking dish with butter then add the bread cubes and soaked raisins, drizzle over any remaining liquid from the raisins

Ladle custard over the bread making sure there aren't any air bubbles, gently press the bread under with the back of the spoon to make sure it's completely soaked. its okay to have a few pieces poking out of the top as these will become golden and add some texture once baked

Scatter over brown sugar, butter and flaked almonds

Cover the pudding with foil and bake in a bain-marie in the oven for 20 minutes at 180 degrees. remove foil and cook for a further 25 minutes until golden

For the serving custard whisk the eggs, cornflour, vanilla, sugar and milk in a saucepan on a medium heat until thickened

Top pudding with a dusting of icing sugar and dried rose petals, serve with hot custard


A bain-marie is a water bath that ensures and even cook on the pudding. You can do this by using a deep baking dish, filling with water half way up and sitting the baking dish with the pudding inside

I made two smaller puddings with the quantities in this recipe, one for a dinner party and for a friend but if you've got a big enough dish make one big pud

I used pane di casa loaves for my pudding but you really can use any variety of bread. Brioche, regular white, challah even croissants! As long as the bread is stale or baked in the oven to remove excess moisture, it will soak up the custard nicely