James Martin’s ‘classic’ bread and butter pudding recipe

James Martin shared his best recipe to make the “classic” pudding, which involves “standard white bread”.

For those feeling a bit fancy, however, the simple bread can be swapped out for croissants – it’s your choice.

Making enough for six servings, it’s the perfect weekend treat, especially when the balmy weather has taken a nosedive.

Best served warm, bread and butter pudding is a filling dessert that can be enjoyed in front of the telly during the evening.

Here’s how to make James Martin’s classic bread and butter pudding with his simple recipe.

Bread and butter pudding recipe

Serves: six people


One loaf of white bread, sliced
100g butter
Four eggs
300ml milk
300ml double cream
200g caster sugar
One tsp vanilla bean paste
Two tbsp icing sugar
Ice cream


Preheat the oven to 150c. Melt the butter in a pan and cut off the crusts on the bread.

Slice each piece of bread into triangular halves and lay the slices in an ovenproof dish with the sultanas evenly scattered on top.

To make the custard

Warm the milk and cream with the vanilla. Meanwhile, whisk the eggs with the sugar.

Now add the warmed milk, cream and vanilla mixture into the egg and sugar mixture, and continue to whisk.

The next step is to pour the melted butter over the bread, then the custard mixture and let it soak for about 20 minutes.

Once soaked, bake in the oven for 35 to 40 minutes. When baked, dust heavily with icing sugar.

Either caramelise the bread and butter pudding using a blow torch or a hot grill. Serve with ice cream on the side.

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