Scottish Bread and Butter Pudding

Decadence, the Scottish way. Bread and butter pudding is a British nursery pud, made traditionally with day old slices of bread, buttered and scattered with sugar and sultanas and soaked in custard and baked. This is my Scottish version. You could use croissants or hot cross buns


  1. 4 Scottish morning rolls day old sliced in half
  2. 1/3 cup unsalted butter room temperature
  3. 3 eggs
  4. 2 cup heavy (double cream) plus extra to serve
  5. 1/2 cup milk
  6. 2 tbsp white sugar
  7. 1/2 cup Scottish tablet (a confection made of sugar butter and sweetened condensed milk boiled at dangerously high temperatures and cooled to set plain or vanilla fudge would be its closest alternative)


  1. Spread each sliced roll with butter then cut it in half again
  2. Change Arrange the slices in two lines in an ovenproof dish they look better if the two lines face in the opposite direction
  3. Gently whisk the cream milk and eggs in a liter jug
  4. Change Sprinkle the sugar over the sliced rolls then pour on the custard
  5. Press down gently on the top to get the custard soaking in then leave to sit for 15 minutes
  6. Heat oven to 190C
  7. Change Chop the tablet/fudge into half inch cubes (some of it will crumble even smaller but thats okay)
  8. Change Sprinkle the tablet/fudge over the bread and butter pudding
  9. Bake for 30 minutes until the top is golden and crisp and smelling divine!
  10. Serve with extra heavy/double cream (optional)

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