Raspberry jam bread & butter pudding
A classic comfort bake, made even better with jam.
A warm, generous pudding made for Sunday tables, cosy evenings and bringing to someone’s house to share.
Prep time: 45 minutes
Cooking time: 35 - 40 minutes
Serves: 5
Ingredients
- 8 slices of day-old white bread, ideally a good farmhouse or crusty white loaf
- 50g softened butter, plus extra for greasing
- 5–6 tbsp Folláin Raspberry Jam
- 250ml whole milk
- 250ml double cream
- 3 large eggs
- 1 egg yolk
- 40g caster sugar
- 1 tsp vanilla extract
- 1–2 tbsp demerara sugar
- A little extra Folláin Raspberry Jam, for finishing
Method
- Butter a medium baking dish. Generously butter the bread, then spread each slice with a good layer of Jam
- Arrange the bread in the dish, slightly overlapping the slices so jam is visible.
- Gently warm the milk and cream until just steaming. In a separate bowl, whisk the eggs, egg yolk, caster sugar and vanilla. Gradually pour in the warm milk and cream, whisking as you go (or use ready made custard!)
- Pour the custard evenly over the bread, gently pressing the slices down so they absorb some of it. Leave to stand for 20–30 minutes.
-
Heat the oven to 180°C / 160°C fan. Sprinkle the pudding with demerara sugar and bake for 35–40 minutes, until golden on top and the custard is just set.
Leave it to stand for 5 minutes. Add a few dollops of Folláin Raspberry Jam over the warm pudding before bringing the whole dish to the table.
Ingredients
- 8 slices of day-old white bread, ideally a good farmhouse or crusty white loaf
- 50g softened butter, plus extra for greasing
- 5–6 tbsp Folláin Raspberry Jam
- 250ml whole milk
- 250ml double cream
- 3 large eggs
- 1 egg yolk
- 40g caster sugar
- 1 tsp vanilla extract
- 1–2 tbsp demerara sugar
- A little extra Folláin Raspberry Jam, for finishing
Method
- Butter a medium baking dish. Generously butter the bread, then spread each slice with a good layer of Jam
- Arrange the bread in the dish, slightly overlapping the slices so jam is visible.
- Gently warm the milk and cream until just steaming. In a separate bowl, whisk the eggs, egg yolk, caster sugar and vanilla. Gradually pour in the warm milk and cream, whisking as you go (or use ready made custard!)
- Pour the custard evenly over the bread, gently pressing the slices down so they absorb some of it. Leave to stand for 20–30 minutes.
-
Heat the oven to 180°C / 160°C fan. Sprinkle the pudding with demerara sugar and bake for 35–40 minutes, until golden on top and the custard is just set.
Leave it to stand for 5 minutes. Add a few dollops of Folláin Raspberry Jam over the warm pudding before bringing the whole dish to the table.
