Bread and Butter Pudding with Pistachio Crust

Bread and Butter Pudding with Pistacchio Crust

Yield: 4 servings

Time: 45-50 minutes

This is a great old-fashioned English recipe and delicious on top of it. If you don’t know what to do with loads of day-old bread, this is it! A favorite in my family.


  • ¼ cup (60 ml) heavy cream
  • 1 ½ cups (355 ml) whole milk
  • ¼ cup (60 g) sugar
  • 4 eggs
  • rind of 1 lemon
  • ½ tsp vanilla
  • pinch of nutmeg
  • 6 slices of old country bread, crust removed and cut up into large cubes
  • ¼ cup (60 g) mixed raisins, sultanas, diced dried apricots or cranberries
  • 2 Tbsp (30 ml) cognac or rum
  • 2 Tbsp (30 g) pistachios crushed


Add the cognac or rum and the dried fruits to a small bowl and let it soak until you ready with the other recipe steps.

Bring milk, heavy cream, lemon rind, sugar, vanilla and nutmeg to a boil in a saucepan over medium heat. Keep a close eye and do not let it boil. Set aside for 15 minutes to infuse and cool down.

Remove lemon rind. Whisk the eggs and then add the milk-cream mixture. Butter a deep ovenproof dish, about 6×9 inches (15×22 cm). Layer the bread cubes on the dish bottom. Sprinkle with the soaked dried fruits mixture. Add another layer of bread. Sprinkle with the remaining dried fruits. Pour milk cream-egg mixture over the bread. Let it sit for 5 minutes.

Press the bread into the cream and make sure that the bread is well submerged and the cream is absorbed by the bread. Sprinkle with the crushed pistachios. Bake for about 35-40 minutes or until the top is richly golden brown. Serve warm or cold.

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