Cranberry, Currant and Orange Bread and Butter Pudding

11:30 am on 1 October 2012

Rich and delicious, bread and butter pudding is a perennial favourite, and is sublime made with cranberry and orange loaf. I always think bread and butter pudding is at its best when a day old, scoffed directly from the fridge off a serving spoon when no one is looking, but you can serve yours warm in bowls with cream or ice cream if you prefer.

From Feed the family for $15 or Less by Sophie Gray
Published by Random House NZ

Costs: $5.84
Serves 4–6


  • 8 slices Cranberry, Currant and Orange Loaf or use any other good spicy fruit bread
  • butter for spreading
  • 3 eggs
  • 1 cup cream
  • ½ cup milk
  • 1 tsp vanilla essence
  • grated zest of 1 orange
  • 3 tbsp runny honey
  • 1 tbsp brown sugar
  • ½ tsp cinnamon


Preheat the oven to 180°C.

Spread the bread slices with butter and cut into triangular quarters.

Line an ovenproof dish with the buttered bread, packing it in or layering according to the size of your dish.

In a medium bowl, combine the remaining ingredients and whisk until well mixed. Gently pour the cream and egg mixture over the prepared bread, ensuring it is well soaked.

Bake in the preheated oven for 30–40 minutes or until golden on top and set.

Serve warm with cream, ice cream or custard.