Bread & Butter Pudding

Everyone loves bread and butter pudding. This cheat's version uses a fuss free custard and store bought fruit loaf for maximum taste without the long list of ingredients. Recipe by Anna Gare - guest chef.



15 mins


1 hour



Step 1

Preheat oven to 160ºC. Lightly grease a 20x15cm baking dish.

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Step 2

Place the eggs, icing sugar, cream, milk, vanilla and mixed spice in a large bowl and whisk together until well combined.

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Step 3

Butter the fruit loaf slices and cut into quarters. Arrange bread pieces into the baking dish butter side up and then pour over the custard mixture. Make sure not to put bread too close together so you get lovely pockets of custard once cooked.

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Step 4

Arrange the pear slices in between the bread and then scatter with the chocolate. Sprinkle with raw sugar.

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Step 5

Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish, creating a water bath.

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Step 6

Place pudding in the oven and bake for 60 minutes or until custard is just set. If the pudding begins to brown too quickly, cover with foil halfway through cooking.

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Step 7

Serve dusted with icing sugar. Drizzle with Devondale Long Life Thickened Cream.

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