Lockdown Bread & Butter Pudding


Lockdown Bread & Butter Pudding

Prep Time 60 min Cook Time 30 min Total Time 1 hr 30 mins Servings: 8 Calories: 388.27 kcal



Egg Custard:


  1. Preheat your oven to 180 degrees C and prepare a 20 x 20cm (2Lt) oven dish with butter.


  1. Add the water and sugar in a medium-size saucepan and place over moderate heat. Stir to dissolve the sugar and add the rest of the filling ingredients. Bring to a boil, lower the heat and allow to simmer for 10 – 15 minutes until the apples are soft.

  2. Strain the mixture and keep both the liquid and fruit separate. Allow the fruit to cool to room temperature.

Egg Custard:

  1. Add the butter to the warm leftover syrup and stir to dissolve completely and then add the milk.

  2. In a separate bowl, beat the eggs and then add the cooled milk mixture, followed by the lemon zest.


  1. Spread the bread slices lightly with the softened butter. Cut half of the bread in triangles and the rest in cubes.

  2. Place the triangle halves in the bottom of the dish with the buttered side facing upwards. Pour half of the custard over the bread.

  3. Add the fruit on top of the bread and level. Scatter the cubed bread over the fruit and pour the rest of the custard over the cubed bread.

  4. Allow to rest for 30 minutes so that the bread can absorb some of the custard.

  5. Dust with ground cinnamon and bake in preheated oven for 25 – 30 minutes.

  6. Allow to cool for 10 minutes, garnish with blueberries and serve with whipped cream, custard or ice cream.

Nutrition Facts

Amount Per Serving
Calories 388.27
% Daily Value *
Total Fat 12.75g20%
Saturated Fat 6.7g34%
Trans Fat 0.33g
Sodium 279.75mg12%
Total Carbohydrate 63.02g22%
Dietary Fiber 4g16%
Sugars 34.79g
Protein 8.76g18%

Vitamin A 12.35%
Vitamin C 12.96%
Calcium 15.64%
Iron 14.29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


I have used my Mosbolletjie Muffins for this recipe. Mosbolletjies are flavored with aniseed and that uplifted this dish to another universe.
If you use plain bread or buns, I would suggest to flavor the milk with a half to a full teaspoon of whole aniseeds.

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Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.