Raspberry Bread and Butter Pudding

A fruity take on the traditional bread and butter pudding, this recipe is pure indulgence with double cream, caster sugar and brandy. You can always leave the brandy out for a kids-friendly version and use frozen raspberries if they’re out of season. We like it served with cream, custard or ice cream

Raspberry Bread and Butter Pudding


  • 8 thin slices of bread, crusts removed 
  • 110g/4oz unsalted butter (kept out of the fridge so that it’s ready to spread) 
  • 350g/12oz raspberries 
  • 450ml/16fl oz double cream 
  • 200ml/4fl oz milk 
  • 3 large free-range eggs 
  • 2 tbsp brandy 
  • 110g/4oz caster sugar


  1. Butter enough bread to cover the bottom of an ovenproof dish, place it butter side down
  2. Scatter half the raspberries over the bread Butter another layer of bread, again place butter side down and scatter the remaining fruit
  3. Add a final layer of the bread, butter side down
  4. Mix the cream and milk together
  5. Beat in the eggs, brandy and all but one tablespoon of the sugar Pour this over the bread and raspberries
  6. Sprinkle the rest of the sugar on top and bake at 180⁰c/350⁰F/gas mark 4 for 30 minutes
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