Submitted by Judy Maughan.
Old Fashion Bread and Butter Pudding
- 6 slices buttered bread cut into quarters, crust on
- 2 cups milk
- 4 eggs lightly beaten
- 1/2 tsp vanilla essence
- 1/4 cup sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 cup sultanas
- Grease slow cooker.
- Layer 1/2 the bread decoratively across base.
- Scatter over 1/2 sultanas.
- Sprinkle with cinnamon and nutmeg.
- Combine eggs, sugar, vanilla and milk. Pour mix gently over the bread.
- Cook on High with tea towel under lid for 2 hours.
- Serve with fruit in season and ice cream or cream. Yum.
Tried this recipe?Scroll Down To Share What You Think
17 thoughts on “Old Fashion Bread and Butter Pudding”
I made this last night for desert. First time ever making bread and butter putting and I did it in my slow cooker. It was amazing.
Thanks for sharing your recipe. ?
Was very easy to put together, can’t wait to try it as I have never done it in the sc.
Have got it on cooking at the moment. Can’t wait as I have never done it n the sc.
Made with chocolate chips in place of sultanas but apart from that I followed recipe exactly and it turned out perfect.
Also very nice to use raison bread and to spread your bread with jam, nutella or marmalade for a different taste….
We love this pudding !!
I used my 6.5L sc.
I add raspberry jam and some frozen raspberries. (No sultanas for us) Then increase the other quantities accordingly and add 6-8 eggs.
A firm favourite at home.
This was a success in my home tonight. First time I’ve ever made a bread and butter pudding of any sort! Definitely make again.
Am about to make it but want to what cooker you did it in withvthis amount of ingredients. I have a 3lt and 5.5lt
Kids have given this the thumbs up! I used my 1.5l SC and reduced the amounts by approx 1/2 and we have leftovers, but not sure if they’ll last until morning once hubby gets home! Used raisin loaf instead of normal bread, cut down the sugar and left out the nutmeg because I didn’t have it.
Oh my life, a dessert that’s taken me back to my childhood! It got a resounding 9/10 from my family so safe to say I shall be making it again.
Cooked this last night in my new 1.5 litre sc, had cooked a rice pudding beforehand, turned out great. Followed the directions for B&B pudding, tea towel etc, greased the bowl, the bottom and side burned, the rest dose beautifully, would it work if I used baking paper to stop the burn. It burned after 90 minutes as opposed to 2 hours
Sounds like yours cooks a little hotter so yep just reduce time x
I grew up on bread and butter pudding and I’m not a fan of this recipe. The ratio of bread to eggs wasn’t right for me, too eggy, I prefer it heavier. Maybe one less egg, less milk and 2 more pieces of bread? And it needed more spices. I wouldn’t make it again, my family didn’t finish it. Even adding blueberries didn’t redeem it for us.
What size cooker is best for this
The comments below show folks have used various sizes
I’d probably use around 3.5L but others have used smaller and bigger as you see 🙂
Was wondering if you could cook it for longer on low? I will be at work. Was thinking 4-6 hours on low??
Hi Brooke, while I also do mine on high there’s not reason you couldn’t take longer on low. Just keep an eye on it for when it’s done 🙂