Main content

Bread And Butter Custard



  • 1.

    Butter sultana bread and terrine mould, then lay bread into terrine mould

  • 2.

    Bring milk, cream and vanilla bean to the boil in a heavy-based pot, remove from heat and cool.

  • 3.

    Remove vanilla bean, split and scrape seeds into milk mixture.

  • 4.

    Whisk sugar and eggs well in a medium bowl and pour in milk mixture, whisking well. Pour mix over bread and rest for 10 mins (bread must rise to surface before cooking).

  • 5.

    Preheat oven to 200 degrees Celsius and bring one litre water to the boil.

  • 6.

    Pour water into a small baking tray and gently rest terrine mould in water.

  • 7.

    Cook for 30 mins or until a wooden skewer can be inserted and removed cleanly.

  • 8.

    Remove from oven and bain-marie, cool for 10 mins.

  • 9.

    Cut pudding into portions and remove using a wide spatula, dust with icing sugar and serve.

  • 10.

    Note: Panettone or croissants make an interesting change to this classical dish. This pudding stands on its own, but can also be served with caramel sauce, crème anglaise or ice cream.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Bread And Butter Custard.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine