Traditional Bread and Butter Pudding

Try this yummy pud with layers of bread, cream and butter from Aldi's Garth McColgan.


  • 8 slices of stale white bread buttered
  • juice of 1 orange and zest of ½ orange
  • 100 ml boiling water
  • 75 g raisins
  • 250 ml milk
  • 100 ml cream
  • 70 g caster sugar
  • 3 irish eggs (lightly beaten)
  • 1 tsp grated nutmeg
  • to serve, vanilla ice cream and/or apricot conserve


  1. Soak the raisins in the orange juice, zest and boiling water for ½ hour and strain.
  2. Butter a baking dish and cut the buttered bread slices into triangles and lay them on the bottom of the dish.
  3. Sprinkle on half the raisins and follow with the rest of the bread. Finish with a sprinkle of the remaining raisins.
  4. In a bowl, mix the milk, cream and sugar together. Add in the lightly beaten eggs and mix again.
  5. Gently pour the mixture over bread and raisins and sprinkle the nutmeg over the top.
  6. Bake in an oven at 180°C for 30-40 minutes until golden brown.
  7. Serve at room temperature with vanilla ice cream and a spoon of apricot conserve.
  8. Chef's Tip: For a softer pudding leave the pudding to soak for 30 minutes before putting in the oven.


Created by Garth McColgan for Aldi.


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