Nigella Christmas Bread and Butter Pudding

This warm and cozy Nigella Christmas Bread and Butter Pudding is made with soft white bread, fig jam or mincemeat, cinnamon, double cream, and a crisp demerara sugar topping. A comforting classic with a festive twist, this pudding is the perfect way to use up leftover ingredients during the holidays. It takes just over an hour from start to finish and serves 4–6. Pair it with extra cream or custard for a truly indulgent dessert.

Nigella Christmas Bread and Butter Pudding Ingredients

• 6 slices of white bread
• 6 tbsp (90g) soft unsalted butter, plus extra for greasing
• 6 tbsp fig jam or mincemeat
• 3 large eggs, at room temperature
• 2 tbsp (25g) caster sugar
• ½ tsp ground cinnamon
• 300ml double cream, at room temperature
• 300ml full-fat milk, at room temperature

For the topping

• 1½ tsp demerara sugar
• Icing sugar, for dusting

How To Make Nigella Christmas Bread and Butter Pudding

1. Stale the bread: Lay out bread slices for a couple of hours to dry slightly.
2. Butter the dish: Grease a 1.5L pie dish with soft butter.
3. Assemble sandwiches: Butter bread slices, spread 3 with jam or mincemeat, sandwich with remaining slices, then cut into triangles.
4. Layer the dish: Arrange sandwich triangles in the dish, overlapping loosely.
5. Make custard: Whisk eggs, sugar, and cinnamon, then add cream and milk gradually. Pour over the sandwiches and let soak for 30 minutes to 2 hours.
6. Bake: Preheat oven to 180°C/160°C Fan. Sprinkle demerara sugar on top and bake for 35–40 minutes until golden and puffy.
7. Serve: Let stand for 10–20 minutes, dust with icing sugar, and serve with double cream.

Recipe Tips

• Use stale bread: Slightly dried bread soaks up custard better.
• Sub the filling: Try orange marmalade or plum jam for a twist.
• Let it rest before baking: Soaking time ensures an evenly soft texture.
• Serve warm: Best enjoyed fresh from the oven with cream or custard.

What To Serve With Bread and Butter Pudding

This pudding is delicious with a jug of warm custard, pouring cream, or brandy sauce. Serve it as the final flourish to a holiday meal or as a cozy weekend dessert.

How To Store Bread and Butter Pudding

Refrigerate: Cover and store in the fridge for up to 3 days. Reheat gently in the oven.
Freeze: Freeze in individual portions before baking. Thaw and bake fresh for best texture.

Bread and Butter Pudding Nutrition Facts

• Calories: 390 (per serving)
• Total Fat: 25g
• Saturated Fat: 14g
• Carbohydrates: 34g
• Sugar: 20g
• Protein: 7g
• Sodium: 210mg

FAQs

Nigella Christmas Bread and Butter Pudding

Author: Clara Bennett Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 30 minutesTotal time:2 hours 20 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:390 kcal Best Season:Available

Description

A festive twist on the classic British pudding, layered with jam or mincemeat and soaked in a cinnamon-spiced custard.

Ingredients

• 6 slices white bread
• 90g soft butter, plus extra for greasing
• 6 tbsp fig jam or mincemeat
• 3 large eggs
• 2 tbsp caster sugar
• ½ tsp cinnamon
• 300ml double cream
• 300ml full-fat milk
• 1½ tsp demerara sugar
• Icing sugar, for dusting

Instructions

1. Lay bread out to stale for 2 hours.
2. Grease a 1.5L dish with butter.
3. Butter bread, add jam or mincemeat, sandwich and slice into triangles.
4. Arrange in dish and pour over custard made from eggs, sugar, cinnamon, cream, and milk.
5. Let soak for 30–120 mins.
6. Preheat oven to 180°C/160°C Fan, sprinkle sugar on top.
7. Bake for 35–40 mins until golden. Rest 10–20 mins, dust with icing sugar, and serve.

Notes

• Stale bread absorbs custard best.
• Customize filling with other jams or spreads.
• Let pudding rest before baking for a softer interior.
• Serve with cream or custard for extra indulgence.