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I love a good bread and butter pudding and this one is brilliant. We are in lockdown again so I chose to use ingredients in the cupboard that I haven’t used since the last one.

I happened to have a tin of evaporated milk in the cupboard, an ingredient that I rarely ever use, so instead of cream and milk I just used that. That with the honey and sugar mix and lots of vanilla extract, I baked a creamy, but not fatty, tasty pudding.

There is definitely enough for 6 to 8 serves and still tastes pretty good cold.

Bread and Butter Pudding



  • 8 eggs
  • 1/4 cup caster sugar
  • 1/4 cup honey
  • large tsp vanilla extract
  • 1 tin evaporated milk
  • Pinch salt
  • 1/2 cup walnuts chopped into large chunks
  • Softened butter (about 1/4 cup)
  • 1 Bakers Delight Apple and Cinnamon Tea time pull apart (there’s a variety of flavours of these available, just pick an interesting flavour)
  • 4 tbsp brown or caster sugar for dusting on top


  1. Preheat oven to 160┬░C fan-forced.
  2. Grease a 5cm-deep, 19cm x 30cm dish.
  3. Pull the scroll into pieces then slice each one in half so the pieces are about the same thickness as a slice of bread.
  4. Spread both sides of each slice with butter.
  5. Arrange the bread in rows in the prepared dish, overlapping each previous piece by half, arranging them so they take up the dish.
  6. Put all liquid ingredients into a large jug. Whisk using a stick mixer.
  7. Pour egg mixture over bread, making sure each piece gets a coating.
  8. Sprinkle with the walnuts.
  9. Sprinkle the non submerged bread with the sugar.
  10. Bake for 30 to 35 minutes or until golden and set.
  11. Remove from the oven and leave to cool slightly.
  12. Serve with ice-cream.