Princess Diana’s Favorite Bread and Butter Pudding




  • 12 slices white bread
  • 4 oz unsalted butter, softened
  • 9 egg yolks
  • 6 oz caster sugar (fine sugar), divided
  • 1 vanilla bean
  • 5 fl oz whole milk
  • 15 fl oz double cream (can sub heavy cream, look for one with the highest fat content)
  • 3 oz golden raisins
  • 3 oz slivered almonds, toasted
  • 4 tbsp Amaretto or Cointreau
  • 1 tsp powdered sugar


  • fresh summer berries
  • vanilla ice cream
  • whipped cream

In a mixing bowl, combine the raisins with the Amaretto or Cointreau and cover. Leave at room temperature for at least 8 hours, overnight is preferred.

Preheat the oven to 350 degrees. Grease your baking dish with butter or nonstick cooking spray. Generously butter the bread and remove crusts.


In a mixing bowl, whisk together the egg yolks and 5 oz of caster sugar.


Split the vanilla bean and place in a pan with the milk and cream.

Bring to a simmer and pour over the egg yolks, stirring constantly. Remove the vanilla bean, scraping the seeds into the custard mixture. The bean can be discarded or used to make vanilla sugar.

Cut 3 slices of the bread into 1/2-inch cubes and place in the bottom of the dish. Top with the raisin and Amaretto mixture.


Cut the remaining slices of bread into triangles and arrange over the top.


Pour the egg mixture over the bread, making sure all of the bread is evenly coated. Allow to soak into the bread for 20 minutes. Fill a roasting pan, about ¾ of the way up the sides of the baking dish, with hot water and place the baking dish into the pan. Be careful not to splash any water into the baking dish.


Bake for about 30 minutes, or until the filling has set like a custard, similar to crème brûlée. Remove from the oven and roasting tray and sprinkle with the remaining 1 oz of caster sugar. Use a torch or broiler to caramelize the sugar topping.

Sprinkle with the toasted slivered almonds and dust with powdered sugar. Serve with vanilla ice cream, whipped cream and fresh berries, if desired.