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Bread & Butter Pudding

The cosy English classic, made better with cinnamon-raisin sourdough. Buttered slices layered in vanilla custard and baked until just set.

Time1 hr
Serves6
LevelEasy
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A square of bread-and-butter pudding
made with Cinnamon Raisin Sourdough

What you need

  • 1 thick slice Cinnamon Raisin Sourdough
  • 1 ripe avocado
  • 1 big handful baby spinach
  • ½ lemon
  • 1 tsp olive oil
  • Chili flakes
  • Flaky salt
  • Optional: cherry tomatoes, a poached egg

Make it

  1. Heat the oven to 350°F (175°C).
  2. Butter the slices, halve them and layer in a dish.
  3. Whisk the eggs, milk, sugar and vanilla.
  4. Pour over and rest 15 minutes.
  5. Grate nutmeg over the top.
  6. Bake 35–40 minutes until golden and just set.

Tip. A handful of extra raisins between the layers is never a bad idea.

Cinnamon Raisin Sourdough

Start with real bread

Every sandwich here is better on a proper Cinnamon Raisin Sourdough loaf.

Order Cinnamon Raisin · $14
More recipes:Cinnamon-Raisin French ToastCinnamon-Raisin Bread PuddingToasted, Ricotta & BerriesOvernight French Toast Bake