Dessert · British

Bread and Butter Pudding

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 21, 2026

This classic British dessert turns everyday bread into a warm, custardy comfort dish with almost no effort. Buttered bread layers soak up a vanilla-scented custard, then bake into a golden top with a soft, spoonable middle. It is the perfect way to use up bread that is past its best.

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Bread and Butter Pudding

Why you'll love this

  • Turns leftover bread into a cozy dessert
  • Just a handful of pantry staples
  • Soft custardy middle with a golden top
  • Easy enough for a weeknight treat

EveryDayMeal recipe

Bread and Butter Pudding

Prep
15m
Cook
35m
Total
80m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons butter, for greasing and spreading
  • 8 thin slices bread
  • 1/3 cup golden raisins
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups whole milk
  • 3 tablespoons heavy cream
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • to taste freshly grated nutmeg

Equipment

  • 1-quart baking dish
  • Saucepan
  • Mixing bowl
  • Whisk
  • Fine-mesh sieve

Instructions

  1. Grease a 1-quart baking dish generously with butter so the pudding lifts out cleanly and the edges crisp up nicely.
  2. Trim the crusts off the bread, spread one side of each slice with butter, then cut each slice into two triangles.
  3. Lay a single layer of bread triangles buttered-side up across the bottom of the dish, scatter over some golden raisins, and dust with a little cinnamon. Repeat the layers, sprinkling cinnamon as you go, until all the bread is used, finishing with a top layer of bread.
  4. Warm the milk and cream in a saucepan over low heat until steaming and just about to bubble, but do not let it boil or it can curdle the eggs.
  5. In a bowl, whisk the eggs with about three quarters of the sugar until pale and smooth, so the custard bakes up light.
  6. Slowly pour the warm milk mixture into the eggs while stirring, then strain the custard through a sieve into a clean bowl to catch any bits.
  7. Pour the custard evenly over the layered bread, then sprinkle the top with the remaining sugar and a little grated nutmeg. Let it stand for 30 minutes so the bread fully soaks up the custard.
  8. While it soaks, preheat the oven to 355 degrees F.
  9. Bake for 30 to 40 minutes, until the custard is just set and the top is golden brown. Serve warm.

Tips from the kitchen

  • Slightly stale bread works best because it soaks up the custard without turning to mush.
  • Let the pudding rest the full 30 minutes before baking so every layer is saturated and the texture is even.
  • For a crisp, sugary top, sprinkle a little extra sugar over the surface in the last 10 minutes of baking.

Estimated nutrition per serving: 320 cal · 10g protein · 38g carbs · 15g fat

Make it your own

  • Swap golden raisins for dried cranberries or chopped dried apricots.
  • Add a splash of vanilla extract or a spoonful of marmalade between the layers.
  • Use brioche or challah for a richer, more decadent pudding.

Storing & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in a 325 degree F oven or the microwave until warmed through. You can assemble it a few hours ahead and bake when ready.

Good to know

Can I make this ahead of time?
Yes. Assemble it and let it soak in the fridge for up to a few hours, then bake fresh when you want it warm.
What bread works best?
Slightly stale white sandwich bread is classic, but brioche or challah make it richer. Very fresh bread can get a bit soggy.
How do I know when it is done?
The custard should be just set with only a slight jiggle in the center, and the top should be golden brown.
Can I leave out the raisins?
Absolutely. Skip them or swap in dried cranberries or chocolate chips to suit your taste.

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