Bread and butter pudding

Name: Bread and butter pudding
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 380 ml double cream; 380 ml milk; ½ tsp vanilla extract; 4 pc eggs; 2 pc egg yolks; 180 g caster sugar; 1 pinch sea salt; 30 g unsalted butter; 80 g sultanas; 200 g bread; 1 pc icing sugar

A classic British bread and butter pudding soaked in vanilla custard, baked until lightly set and finished with a glossy dusting of icing sugar.

15 min 1127 kcal/serving serves 4

1127kcal37gprotein90gcarbs69gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🥛double cream

🥛milk

🍶vanilla extract

🥚eggs

🥚egg yolks

🍬caster sugar

🧂sea salt

🧈unsalted butter

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.