Easy Bread-and-Butter Pudding

Easy Bread-and-Butter Pudding Recipe

The Spruce

  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
296 Calories
17g Fat
27g Carbs
9g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 296
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 48%
Cholesterol 188mg 63%
Sodium 137mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Protein 9g
Calcium 113mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread-and-butter pudding is a traditional type of British bread pudding made of buttered bread, raisins, and egg custard. Milk, cream, and egg-soaked bread are transformed into a light, custardlike pudding in a mere 40 minutes in the oven. This dessert is an excellent way to use up leftover white bread, making this a resourceful and very economical dish to cook.

A bread-and-butter pudding can be made with Italian panettone, croissants, brioche, brown bread, even hot cross buns.

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Ingredients

  • 1/4 cup/55 grams (1/2 stick) butter (at room temperature)
  • 10 slices of soft white or brown bread (cut diagonally across)
  • 1/2 cup/55 grams ​golden raisins or sultanas
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups/350 milliliters milk
  • 1/4 cup/50 milliliters heavy cream
  • 2 large eggs (free-range)
  • 4 tablespoons white sugar, divided
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for bread-and-butter pudding
    The Spruce
  2. Heat the oven to 355 F/180 C. Grease a 1 quart/1 liter dish with a little of the butter.

    Bread-and-butter pudding dish
    The Spruce
  3. Spread one side of each of the bread triangles with remaining butter.

    Spreading butter onto bread slices for pudding
    The Spruce
  4. Cover the base of the dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

    Bread slices in pudding dish
    The Spruce
  5. In a saucepan, gently heat the milk and cream, but do not boilSet aside.

    Heating milk and cream in a saucepan
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  6. In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.

    Beating eggs and vanilla in a mixing bowl
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  7. Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.

    Whisked warm milk and eggs
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  8. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.

  9. After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set.

    Cooked bread-and-butter pudding
    The Spruce
  10. Serve hot and enjoy.

Tip

  • Bread-and-butter pudding reheats well covered with aluminum foil in a hot oven. It's also delicious cold, cut into large wedges.

Recipe Variation

  • Use a vanilla bean instead of the vanilla extract. Split open the bean, scrape out the seeds, and add the seeds to the milk and cream before heating. Let the beans infuse for 5 minutes before straining the milk over the beaten eggs.