I love a good old fashioned bread and butter pudding, but finding one that the whole family can eat is often a bit tricky.  So here is our favourite egg free and dairy free recipe that is sure to have them reliving the scene from Oliver over and over again. 

For 4-6 people you will need:

  • 10 slices of stale bread (you can use brown or white… we are not colourist here)
  • 3 cups of milk of your choice (we vary between various nut milks and sometimes chuck in a little bit of coconut milk if I am feeling exotic)
  • 1/3 cup sugar (adjust this as you please. Again, if you are feeling a bit fancy, try using brown sugar, demerara or coconut sugar instead of refined sugar)
  • 2 heaped tablespoons of cornflour or arrowroot
  • 3 tablespoons of Nuttelex
  • Vanilla extract to taste (we use around 2 teaspoons of extract ….use less if you are using essence)
  • 2 tablespoons sultanas (….or not. Depends on whether Mr Fussy Pants is eating )

Righty oh… let’s get started.

First of all, we get the dish that you are going to bake it in. I use a large rectangle pyrex dish.

Grease all sides and then line with strips of the bread. If Fussy Pants Galoosh is home, then remove crusts from bread prior to lining dish. I like to spread some Nuttelex over the bread slices because we want them to be nice and soft. Sprinkle in the sultanas that apparently taste like poo, and then cover with more buttered bread.

Heat your oven to 180 degrees or 165 for fan forced.

Now let’s get the runny bit happening.

We need to partially precook the rest of the ingredients so it forms a custard prior to tipping over buttered bread and poo tasting sultanas.

Grab a saucepan. Add cornflour or arrowroot to 1/3 cup of the milk and whisk with a fork until there are no lumps. This is apparently called a ‘slurry’… Thank you to my dear friend Larisa for teaching me that over 20 years ago. I remember I laughed heartily. Slurry… Hahahahah.

Add the slurry… hahahahah… to the rest of the milk and the sugar. Whisk or stir really well so that there are no lumps. Nooooo lumps. You do not want any lumps here.

Pop the saucepan on a low heat and stir until simmering. Simmer gently until it thickens.

Check for lumps. Again. Lumps are bad and are nobody’s friend.

Once the mixture has thickened, add the vanilla, a pinch or two of cinnamon and a teeny pinch of nutmeg. If no Fussy McGuffies are home, then add two pinches of nutmeg.

Stir custard again and then pour gently over the bread and sultanas that taste like poo.

Sprinkle with brown sugar. You be the judge of how heavy handed you want to be with this.

Bake in preheated oven for about half an hour. Check by sticking a skewer through the guts of the pudding. If it comes out dirty, then it’s not cooked. Bake for another five minutes. Continue with this method until the skewer comes out clean.

The sugar on top should go lovely brown and crunchy. Take out of the oven and cool slightly before serving.

Serve up!

This is super delish either hot or cold, so if there are any leftovers…. That’s breakfast taken care of!