Comfort in every bite
This Spelt Bread and Butter Pudding turns a traditional favourite into something a little more wholesome. Using spelt bread gives it a gentle nutty taste and firmer texture, perfect for soaking up creamy vanilla custard. The result is a pudding that’s rich yet not heavy — ideal for chilly evenings or easy family desserts.
It’s simple to make, uses basic ingredients, and bakes to a golden top with a soft, custardy centre. Whether you use leftover bread or bake fresh spelt slices, this recipe makes comfort food that feels homemade in the best way.
Why you’ll love it
Spelt gives the pudding an earthy warmth and adds more fibre than white bread. The balance of crisp edges and soft, custardy layers makes every spoonful satisfying. You can prepare it ahead, serve it hot or cold, and pair it with cream, ice cream, or custard. It’s timeless, easy, and crowd-pleasing.
Spelt Bread and Butter Pudding
Description
A comforting British pudding made with spelt bread, butter, eggs, milk, cream, and vanilla. Golden on top, soft inside, and full of cosy flavour.
Ingredients
Instructions
- Preheat oven to 180 °C (160 °C fan). Lightly butter a medium baking dish (around 20 × 25 cm).
- Spread butter on each slice of spelt bread. Cut slices diagonally into triangles.
- Layer the buttered bread in the dish, overlapping slightly. Scatter sultanas or raisins between layers.
- Whisk eggs, caster sugar, vanilla, milk, and cream in a large bowl until smooth.
- Pour the custard mix evenly over the bread. Press bread down gently so it absorbs the liquid.
- Sprinkle demerara sugar and cinnamon on top for a golden crust.
- Bake for 30–35 minutes until the top is golden brown and the custard is just set.
- Rest for 10 minutes before serving to allow it to settle.
- Note: If the top browns too quickly, cover loosely with foil halfway through baking.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 10g50%
- Trans Fat 0.2g
- Cholesterol 160mg54%
- Sodium 190mg8%
- Potassium 180mg6%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 21g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Best served warm with cream, ice cream, or custard.
- Can be stored in the fridge for up to 3 days; reheat in the oven at 160 °C for 10 minutes.
- You can assemble the pudding a few hours ahead, refrigerate, and bake just before serving.
Optional Substitutions or Variations
- Swap sultanas for dried cranberries or chopped apricots.
- Add a spoon of marmalade between bread layers for citrus flavour.
- Replace half the milk with oat milk for a lighter taste.
- Sprinkle flaked almonds on top before baking for extra crunch.
