Strawberries and Cream Bread and Butter Pudding

Name: Strawberries and Cream Bread and Butter Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 10 slices slightly stale white bread crusts removed; 300 ml double cream; 250 ml whole milk; 4 eggs; 150 g strawberries roughly chopped; 5 tbsp strawberry jam; 50 g golden caster sugar; 2 tbsp demerara sugar; 2 tsp vanilla bean paste; 1 tbsp salted butter, softened; 1 splash single cream to serve

A luxurious twist on a British classic, featuring jam-filled sandwiches soaked in a rich vanilla custard and topped with fresh, juicy strawberries. This comforting dessert is perfect for family gatherings or a decadent weekend treat.

Servings6 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

slightly stale white bread crusts removed
10 slices
double cream
300 ml
whole milk
250 ml
eggs
4
strawberries roughly chopped
150 g
strawberry jam
5 tbsp
golden caster sugar
50 g
demerara sugar
2 tbsp
vanilla bean paste
2 tsp
salted butter, softened
1 tbsp
single cream to serve
1 splash

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Grease a 20cm x 25cm ovenproof dish with the softened butter. You will also need a larger roasting pan that can comfortably hold the pudding dish for a water bath.

In a small saucepan, combine the double cream and whole milk. Bring the mixture to a gentle simmer over low heat, then remove from the stove immediately.

In a medium mixing bowl, whisk together the eggs, vanilla bean paste, and golden caster sugar until well combined. Gradually pour the warm milk and cream over the egg mixture, whisking constantly until the custard is smooth.

Spread the strawberry jam onto five slices of bread, then top with the remaining five slices to create sandwiches. Cut each sandwich into diagonal quarters. Arrange the bread triangles in the prepared baking dish, overlapping them slightly.

Pour the prepared custard evenly over the bread. Place the dish in the refrigerator to chill for at least 45 minutes (or up to 6 hours) to allow the bread to fully absorb the liquid.