Bread and Butter Pudding is one of those timeless desserts that proves simple ingredients can create something truly comforting. Originating in Britain, this classic recipe transforms leftover bread into a rich, creamy pudding with a crisp golden top and a soft custard centre. Whether you’re looking for a cosy family dessert or an easy way to reduce food waste, this recipe delivers warm, nostalgic flavours in every spoonful. Serve it fresh from the oven with vanilla ice cream, warm custard, or lightly whipped cream for the ultimate comfort dessert.
What You Can Do Better
- Use bread that is one or two days old, as it absorbs the custard without becoming mushy.
- Choose brioche, challah, or soft white bread for a richer texture.
- Allow the bread to soak for a few minutes before baking so every piece becomes creamy.
- Scatter raisins evenly instead of piling them on top to prevent burning.
- Sprinkle a little demerara sugar before baking for a lightly caramelised crust.
- Serve the pudding while still warm for the best flavour and texture.
- Add orange zest or a pinch of nutmeg for extra depth of flavour.
Preparation Time
| Detail | Time |
|---|---|
| Preparation | 15 minutes |
| Resting Time | 10 minutes |
| Baking Time | 30-35 minutes |
| Total Time | 55-60 minutes |
| Servings | 8 |
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Ingredients
- 8 cups slightly stale white bread, torn into bite-sized pieces
- 1 cup raisins or sultanas
- 3 large eggs
- 1½ cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons melted butter for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- Pinch of salt
- Icing sugar for dusting (optional)
- Vanilla ice cream, pouring custard, or whipped cream for serving
Equipment Needed
- Large mixing bowl
- Whisk
- 2-litre baking dish
- Pastry brush
- Measuring cups and spoons
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How to Make Bread and Butter Pudding
Step 1: Prepare the Oven
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish with butter.
Step 2: Make the Custard
Whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, melted butter, and a pinch of salt until smooth and well combined.
Step 3: Soak the Bread
Add the bread pieces and raisins to the custard mixture. Fold everything gently so the bread absorbs the liquid. Leave the mixture to rest for about 10 minutes.
Step 4: Fill the Baking Dish
Transfer the soaked bread mixture into the prepared baking dish. Spread it evenly and brush the top with the remaining melted butter.
Step 5: Bake
Bake for 30 to 35 minutes or until the top becomes beautifully golden and the centre is just set but still slightly soft.
Step 6: Cool and Serve
Allow the pudding to cool for 5 minutes before serving. Dust lightly with icing sugar if desired and enjoy with warm custard, vanilla ice cream, or whipped cream.
Serving Suggestions
- Serve with warm vanilla custard.
- Add a scoop of vanilla bean ice cream.
- Drizzle with salted caramel sauce.
- Top with fresh berries for a lighter finish.
- Enjoy with whipped cream and a sprinkle of cinnamon.
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Storage Instructions
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 2 hours |
| Refrigerator | 4 days |
| Freezer | Up to 2 months |
Reheat individual portions in the microwave for 30 to 60 seconds or warm the entire pudding in a low oven until heated through.
Recipe Variations
- Use brioche or challah for an extra rich pudding.
- Replace raisins with dried cranberries or chopped apricots.
- Add chocolate chips for a chocolate version.
- Mix in diced apples or pears before baking.
- Stir in orange zest for a fresh citrus flavour.
- Use brown sugar for a deeper caramel taste.
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Nutritional Information
Approximate values per serving.
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Carbohydrates | 49 g |
| Protein | 9 g |
| Fat | 22 g |
| Saturated Fat | 11 g |
| Cholesterol | 105 mg |
| Sodium | 355 mg |
| Potassium | 290 mg |
| Fibre | 2 g |
| Sugar | 18 g |
| Calcium | 205 mg |
| Iron | 2 mg |
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Frequently Asked Questions
Can I use fresh bread?
Yes. Fresh bread works well, although slightly stale bread absorbs the custard better and creates a more balanced texture.
What is the best bread for this pudding?
Soft white bread, brioche, challah, dinner rolls, and raisin bread all produce excellent results.
Can I prepare it ahead of time?
Yes. Assemble the pudding several hours ahead, cover it, refrigerate, and bake when ready to serve.
Can I freeze Bread and Butter Pudding?
Absolutely. Cool it completely, wrap tightly, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
