Bread and butter pudding with Cardamom

Recipe by Carole ChickCourse: DessertDifficulty: Easy


Prep time


Cooking time



Preparation is 15 minutes plus 30 minute rest before baking.
Serve warm with cream, custard or ice-cream.


  • 35g butter, softened plus extra for greasing dish

  • 6 slices white bread (crusts cut off)

  • 6 cardamom pods – seeds only

  • 100g sultanas (or a mixture of dried fruit -raisins, sultanas, apricots, cranberries)

  • 1/2 tsp ground cinnamon

  • 350ml milk

  • 50ml double cream

  • 2 eggs

  • 1 tbsp cornflour

  • 2 tbsp granulated sugar

  • 1 tbsp demerara sugar

  • 1/2 tsp ground nutmeg


  • Grease a 1 litre deep sided baking dish.
  • Butter one side of each of the bread slices and cut into 4 triangles
  • Dry fry cardamom seeds for 2-3 minutes, ensuring not to burn. Then crush slightly in pestle and mortar.
  • In a small bowl, mix dried fruit cinnamon and cardamom.
  • Arrange bread slices, buttered side up, in  your greased baking dish. Sprinkle with fruit mixture and ending with a bread layer.
  • In a saucepan, gently heat milk and cream to just below boiling point.  Do not allow to boil.
  • Whisk together eggs, cornflour & 2 tbsp granulated sugar.  Slowly add the milk mixture whisking as you go until smooth.
  • Pour  milky egg mixture over the bread, sprinkle with demerara sugar and nutmeg.  Leave to rest for 30 minutes.
  • Bake for 30-40 minutes 170C until golden brown and  creamy custard has set.