Creamy Bread & Butter Pudding Princess Diana Called “the Best in the World”

Ouadie Rhabbouron

The Royal Indulgence: The Creamy Bread & Butter Pudding Princess Diana Called “the Best in the World”

 

Princess Diana was known as the People's Princess, and her favorite dessert perfectly embodied her unpretentious nature.1 Forget exotic delicacies; the dessert she adored and famously claimed was the "best in the world" was a humble, comforting Bread and Butter Pudding.2

 

This particular recipe comes from her former personal chef, Darren McGrady, who served the Royal Family for over a decade.3 McGrady’s version elevates the classic British comfort food into something truly magnificent—a creamy, rich pudding that features a special twist: Amaretto-soaked raisins and a crispy, caramelized sugar topping, giving it a texture described as a cross between traditional bread pudding and crème brûlée.4

 

This indulgent yet simple dish is perfect for a holiday gathering or a cozy night in, and now you can recreate this royal favorite in your own kitchen.5

 

 

Recipe: Princess Diana's Bread & Butter Pudding

 

Yields: 6-8 servings

Prep time: 20 minutes (+ 6-8 hours for soaking)

Cook time: 30–45 minutes6

 

Ingredients

 

Component Quantity Notes
For the Bread & Raisins
White bread slices 12 Crusts removed
Unsalted butter 1 ½ sticks Melted
Raisins 3 ounces
Amaretto liqueur ¼ cup Or dark rum, or apple juice for non-alcoholic
Shaved almonds 3 ounces Lightly toasted, for garnish
For the Custard
Egg yolks (large) 9
Granulated sugar ¾ cup
Vanilla paste (or extract) 2 teaspoons
Whole milk ½ cup
Heavy cream 2 cups
For the Crème Brûlée Finish
Granulated sugar 2 tablespoons For dusting and caramelizing
Powdered sugar 2 tablespoons For dusting (optional)

 

Instructions

 

1. Prepare the Raisins (The Night Before)

In a small bowl, combine the raisins and Amaretto (or other soaking liquid).7 Cover the bowl and let the raisins soak overnight, or for a minimum of 6-8 hours at room temperature.8 The raisins should plump up nicely.

2. Assemble the Bread Base

  • Preheat your oven to 350°F (175°C).9 Lightly butter a 1.5-quart casserole or baking dish.

     

  • Take four slices of the crust-removed bread and dice them into ½-inch cubes.10 Spread the cubed bread evenly across the bottom of the prepared dish.

     

  • Pour the Amaretto-soaked raisins and any remaining liquid over the diced bread.11

     

  • Cut the remaining eight slices of bread diagonally to create triangles.12

     

  • Dip each bread triangle into the melted butter, coating both sides.13 Arrange the buttered triangles in an overlapping pattern over the raisins and cubed bread.14 Pour any remaining melted butter over the top.

     

3. Make the Creamy Custard

  • In a large bowl, whisk together the egg yolks, vanilla paste, and ¾ cup of granulated sugar until the mixture is smooth and pale yellow.15

     

  • In a saucepan over medium heat, bring the milk and heavy cream just to a simmer.16 Remove immediately once small bubbles begin to form around the edges.

     

  • Temper the yolks: While constantly whisking the egg yolk mixture, slowly and gradually stream in the warm milk and cream.17 Whisk until the mixture is fully combined into a thin, golden custard.

     

4. Bake the Pudding

  • Carefully pour the custard mixture evenly over the bread in the casserole dish, ensuring all the bread is completely saturated.18

     

  • Let the dish sit for 20 minutes at room temperature to allow the bread to fully soak up the custard.19

     

  • Prepare a water bath (bain-marie): Place the casserole dish inside a larger roasting pan. Fill the roasting pan with hot water until the water comes halfway up the sides of the casserole dish.20

     

  • Bake for 30 to 45 minutes, or until the top is golden brown and the custard in the center appears to be set (it should only have a slight jiggle).21

     

5. The Crème Brûlée Finish

  • Remove the pudding from the oven and the water bath.
  • Sprinkle the top surface evenly with the remaining 2 tablespoons of granulated sugar.22

     

  • Caramelize: Use a culinary torch to melt and caramelize the sugar until it forms a crisp, golden crust.23 If you don't have a torch, place the dish under a pre-heated broiler for a minute or two, watching very closely to prevent burning.

     

  • Sprinkle with the lightly toasted shaved almonds.24

     

6. Serving

Serve warm, dusted with a touch of powdered sugar if desired. It pairs perfectly with vanilla ice cream, whipped cream, or a drizzle of your favorite dessert sauce. Enjoy the pudding fit for a princess!

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