Bread & butter pudding – a very popular British dish that has made its way to New Zealand as a scrummy dessert. Simple, fast and tasty – this recipe is a winner! The ultimate comfort food made with our Spicy Fruit Loaf and a drizzle of warm custard.


Or try Coupland’s Our Country Harvest Loaf, to make a perfect fruitless bread and butter pudding alternative!


Serves 6


  • 1 Coupland’s Spicy Fruit Loaf
  • 300ml Milk
  • 300ml Cream
  • 125g Butter
  • 5 eggs
  • 100g caster sugar
  • 4tbsp demerara sugar for on top of the pudding
  • 1tsp vanilla essence
  • 60g orange marmalade (optional)
  • Custard


  1. Preheat oven to 180 degrees Celsius.
  2. Grease a cake or bread tin for your pudding, and lightly dust the edges with a little sugar.
  3. In a heavy based pot, bring the milk, cream, vanilla and butter to a slow simmer for 5 minutes.
  4. Whilst this is simmering, add the eggs and sugar to a separate bowl and whisk until smooth and pale in colour.
  5. Pour the hot cream mix over the egg and sugar mix, slowly whisking until mixed well.
  6. Slice the fruit loaf into strips.
  7. Start building your pudding by lining the base and sides of your tin with sliced fruit loaf to create a shell.
  8. Pour on some of the hot cream mix, repeating until all bread is used.
  9. If you are using marmalade, drop little dollops between each layer.
  10. Sprinkle with the demerara sugar, and bake for 25 minutes until golden brown.
  11. Allow to sit for 10 minutes before serving with room temperature custard.


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