Christmas bread and butter pudding

For those who don’t like Christmas pudding this a really beautiful, easy and quick alternative that brilliantly uses up leftover bread and mincemeat. Absolutely delicious!

Prep time: 10 mins
Cook time: 25-20 mins
Servings: 6
Servings: 6


  • 10 slices of leftover bread, buttered. I used sourdough.
  • 600-800g of mincemeat (amount not critical)
  • 3 large free range organic eggs
  • ¾ pint of whole milk


Butter a large shallow dish. Cut the buttered bread into triangular quarters and layer it up with the mincemeat, i.e. couple of layers of bread and one layer of mincemeat – repeat til all gone.

Whisk the eggs into the milk and pour the mixture all over the bread and mincemeat.
Bake at 190 degrees for about 25 mins or until golden brown, puffed up and sizzling a bit.

You can melt a bit of butter to pour over the top as a glaze or heat some butter with freshly squeezed orange juice and pour that over.

Serve with double cream.

Nutrition Info

Not applicable!

Find your new natural

My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?

Bob Hope

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Share this recipe