Vanilla Bean Bread and Butter Pudding

Vanilla Bean Bread and Butter Pudding
55 min
30 min


  • 30ml Frangelico
  • 50g sultanas
  • 8 thick slices day old bread
  • 100g butter, softened
  • 350ml full cream milk
  • 200ml thickened cream
  • 1 ½ teaspoons Taylor & Colledge vanilla bean paste
  • Zest ½ Orange
  • 1 cinnamon stick
  • 5 egg yolks
  • 1 whole egg
  • 100g caster sugar


Step 1
Heat the Frangelico in a small bowl in the microwave briefly, add the sultanas, and set aside to soak.
Step 2
Butter slices of bread generously on each side, then cut in half and layer the slices into a 28cm baking pan ensuring that the slices do not sit above the edge of the pan. Scatter over the soaked raisins and any liquid.
Step 3
In a saucepan combine the milk, cream, vanilla, cinnamon and orange zest and gently heat ensuring the mixture does not boil.
Step 4
Meanwhile beat the eggs with 75g of the caster sugar until pale and airy. Discard the cinnamon stick from the milk and cream mixture and then pour the mixture over the eggs, beating until incorporated.
Step 5
Pour the egg mixture over the bread pressing down on the bread gently to help the mixture absorb. Sprinkle the top with the remaining 25g sugar and set aside for 30 minutes.
Step 6
Preheat the oven to 180 degrees Celsius and then bake the pudding for 30 – 35 minutes or until the top is golden and set. Serve immediately.