Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!)
A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉
Bread and Butter Pudding
I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous.
How wrong I was.
If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty. Try telling me you don’t want to eat this!!
And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.
But today, we’re using old school, economical everyday plain white bread. 😇 Though I think you’ll agree there’s nothing economical about how this tastes!!!
What you need for Bread and Butter Pudding
Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour.
Best bread for bread and butter pudding
I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface — very appealing characteristics of a Bread and Butter Pudding that I deem company-worthy!
However, my recipe includes directions for the best way to layer pre-sliced bread as well.
As for what type of bread, it’s best to use a soft plain or sweet bread:
Plain white bread – sliced, unsliced, loaf, block, rolls, hot dog or hamburger buns
Raisin bread or other similar flavoured bread that will suit a sweet dessert
Buttery breads – like brioche and challah
Stale plain cake – I personally am not the type to leave leftover cake lying around until it becomes stale, but if you happen to, then by all means use it. Just be a bit more gentle when tossing in egg mixture
Not recommended / “unusual” results…..
Bread that is TOO stale – slightly stale bread is ideal (see recipe notes), but bread that’s so gone dry it crumbles into breadcrumbs when you crush it, or if it’s rock hard and you can’t tear it by hand, or so solid you can grate it into bread crumbs, it is no good. This is because once soaked in the egg mixture, it will disintegrate into breadcrumbs;
Very crusty and chewy artisan bread (like sourdough) – while it will work just fine, it will not be as soft and custardy. Mind you, the sourdough sold at grocery stores and everyday bakeries are not that crusty so will work fine, I am mostly referring to the more expensive (proper) sourdough;
Seeded and savoury flavoured breads – I’m not here to tell you how you should or should not flavour your bread and butter pudding, but I will say that using Cheese and Bacon Rolls might yield a somewhat odd result…😂
Heavy breads – Pumpernickel, dense ryes and the like …. obviously.
Today I’ve used a stale loaf of plain white cob bread that was intended for another recipe that never happened.
How to make Bread and Butter Pudding
Here’s how to make it:
Cut or tear bread into chunks;
Whisk wet ingredients and flavourings together;
Mix through bread gently – especially if using bread that’s not stale because it will disintegrate – then leave to soak for 3 minutes so the bread really absorbs all the flavour;
Transfer to baking dish, then drizzle with butter (because, after all, we are making a Bread and BUTTER Pudding!) which will make the top extra golden;
Bake 25 – 30 minutes until golden but still jiggly underneath when you poke it; and
Optional – brush with more butter to make it glisten and for extra buttery flavour.
Pre-sliced bread – the steps are a bit different because the slices are thinner so it’s better to butter then layer them, then pour over the custard mixture. I’ve included directions in the recipe notes.
It looks pretty unimpressive when you soak the bread in the egg mixture, and you will probably be dubious – I certainly was the first time I made this. But have faith! Because half an hour in the oven will transform THIS….
….into THIS!!!
Golden and crusty on the surface, and beautifully custardy inside, once you start eating, it is impossible to stop!
Large one for sharing – or individual servings
For ease of preparation, I’ve made this in one big baking dish but you can certainly make individual ramekins if you’d like. That’s how it’s made at upscale bistros, and it plates up really nicely if you put the ramekin on a plate along with a little jug of sauce or a dish of ice cream.
If you make one large one, just leave it to rest for a few minutes after taking it out of the oven. It will make it “set” slightly so you can cut neat slices rather than the bread pieces tumbling everywhere.
Also, a nice way to serve it is to cut square pieces and stack them on top of each other to make it look taller, which is how it’s pictured throughout this post.
Toppings for Bread and Butter Pudding
I intentionally make my Bread and Butter Pudding less sweet than most – I only use 1/2 cup of sugar compared to around 1 1/2 – 2 cups for the same quantity of bread in some versions – because my base assumption is that there WILL be toppings.
There’s plenty of options, and here are just a few ideas:
Ice cream – the contrast between creamy and cold against hot/crusty/custardy is just a match made in heaven;
Custard – rich and silky, I prefer using the pouring kind but the dolloping kind would be terrific too!
Cream or mascarpone
Strawberries and cream (YES!)
Maple syrup, golden syrup, honey
Chocolate sauce, strawberry, salted caramel or other sweet sauces
Fellow Bread and Butter Pudding fans! TELL ME – what is your favourite topping? Let’s round out the list!! – Nagi xx
Watch how to make it
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Bread and Butter Pudding
Ingredients
- 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes (see Note 1 if for pre-sliced bread)
- 1 cup sultanas or raisins (or more!)
Egg Mixture:
- 3 eggs
- 1 1/2 cups milk (low or full fat, not zero fat)
- 1 cup heavy / thickened cream (or any other cream, Note 2 for more milk option)
- 3 tbsp / 40g unsalted butter, melted and cooled
- 1/2 cup white sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
Finishes / Serving
- 30g / 2 tbsp unsalted butter, melted – for top pre baking
- 20g / 1 1/2 tbsp unsalted butter, melted – for brushing post baking (optional)
- Icing sugar / powdered sugar, for dusting
- Ice cream, cream, custard, chocolate sauce, caramel sauce, etc
Instructions
- Preheat oven to 180°C/350°F (all oven types)
- Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
- Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
- Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart). If you have lots of sultanas on the surface, poke them below the surface (Note 3).
- Drizzle then bake: Drizzle over melted butter, then bake for 25 – 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
- Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
- Serve – rest for a few ninutes, then serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.
Recipe Notes:
Nutrition Information:
Originally published April 2017. Updated with sparkling new photos and video – because I had a disaster recipe filming week this week, needed something low stress to shoot to share today, and because I had a giant loaf of stale bread to use!
More cosy warm desserts
Life of Dozer
Yet another benefit of shaved-belly-Dozer……
…..less WATER SPRAY! I can’t tell you the number of times I’ve been splattered when I’m not suitable attired. At least I can enjoy 20% less splatter until his fur grows back!!!
And from the original publication date:
Mine!
(And for once, he’s right. They were on sale. I stocked up!!!)
Nagi, this recipe is perfect! I am accustomed to the sugary sweet Americanized version, but this is so much better with less sugar! I added a little bit of brown sugar in addition to the white sugar. I added chocolate chips and dried cranberries. Delicious and very quick and easy to make. I bake it in my countertop toaster oven and it turns out beautifully. Thank you for yet another exceptional recipe! Michelle
That’s great to hear Michelle! And I LOVE your additions. Thanks for letting me know! N x
This is my new addiction! I am baking another batch now since I have milk, eggs and hamburger buns I need to use up. This time I added mixed jumbo raisins, chocolate chips, dried cranberries, and a few Reece’s minature peanut butter cups. Next time I am going to use canned peaches. It’s always fun to experiment!!
Avoid the issue of scorched raisins by plumping them beforehand. Put raisins and two TBSPs liquid – liquor, concentrated juice, water – in a glass or plastic measure and microwave for two minutes. Drain before adding to puding ingredients.
Loooove bread & butter pudding, I spread my homemade Cumquat Jam or other marmalade on the bread, Yummo, will definitely do it your way now with bread chunks.
I made your mum’s Japanese Cheesecake, it’s the best EVER! emailed her asking if ithe flour used is plain or s.r. haven’t heard back, I used plain, would you confirm please? Love your recipes & looove Dozer. 👍
A friend of mine makes her bread pudding with stale cinnamon rolls (unglazed); you could also use cinnamon bread or raisin bread.
Many years ago, I was watching “Pie in the Sky” (a brilliant British detective series starring Richard Griffiths, who wanted to retire and be a full-time chef). In one of the episodes, the prime suspects (two little old ladies) keep making him bread pudding, which he can’t get enough of because there’s something really unusual about it. At the end of the show, they confess that they butter the bread before cutting it up and they use vanilla sugar instead of plain sugar. I thought it was a great suggestion and have made my bread pudding like that ever since. (And I leave out the raisins because I don’t like them in anything other than curries.)
Thank you soooooo much for the recepi, nagi!!!
The best bread pudding I have ever made.
Im just gona stick with this recepi forever
I love hearing that! So glad you enjoyed this Shalini! N x
NAGI I HAVE TO SHOUT THIS BECAUSE I THINK I MADE THE BEST DISCOVERY **EVER**!!!!
I had left over coconut milk from making your mango chicken curry, so I thought – I’ll just try to put some in the B&B pudding. And my god, it worked! It was beautiful with a lovely hint of that coconut flavour. Also, I added chocolate chips. Also I forgot to mix the butter into the mixture so I had to drizzle it alllll on top and it was bloody beautiful anyway.
Thank you again! (Ps my boyfriend now thinks I’m an amazing cook thanks to your recipes!)
I sometimes put marmalade in mine – but never when hubby is going to eat it!
Delicious recipe (as always) Nagi – nice to try a new version every now and again.
Currently have one in the oven made with the last Christmas Panettone. Smells delicious!
I’ll be having mine with double cream – hubby will be having ice cream, cream AND custard! LOL
Oooh! I love making bread and butter pudding with all sorts of leftover bread! I made one with brioche the other day, leftovers from a burger shoot – SO GOOD!
Nagi – could you add raspberry jam somewhere into this recipe do you think as a variation?
Oooh yes!!! How about thinning it with a tiny splash of boiling water then dribbling ribbons between the bread? 🙂
Oh my – I just drooled a little. Good thinking. I’d totally going to try this!!!!
Kia ora Nagi,
Daaam girl, your B&B pudding is the goods!
Arohanui
Deb
🙌🏻 Thanks Deb! And thanks for reminding me about this, I want to make a recipe video! 🙂 N x
Just made this and ate this and now everyone is moaning cos there’s no more!
It was yummy!
Thx so much.
That’s terrific to hear John! Thank you for sharing your feedback! N x ❤️
HI Ms. Nagi,
Love your blog and your recipes,
Can I have the recipe of your bread, (that tasty sandwich bread) ,
Thanks, Joan
Hi Joan! I haven’t shared a loaf bread recipe yet 🙂 Coming soon!
Thank you very much,. 👌
I accidentally ended up with some stale cinnamon buns and decided to do something other than return them. Turns out they make FANTASTIC bread pudding. I was serving it more like a breakfast strata/baked french toast. I kept going out and surreptitiously cutting small slices for myself. Great but I won’t be doing it again anytime soon. But if I make yours…bourbon vanilla custard all the way.
Oooh YES to bourbon vanilla custard!!!
I just tried your recipe now and my kitchen smells heavenly!
I used stale pandesal which is the local morning bread we eat here in the Philippines. And I still had some cranberry butter leftover so that went in the pudding too! I’m excited to serve this to my husband and two sons. It’s summer here so I think I’ll serve this with vanilla ice cream.
Oooh! I hope you love it Lovella! 🙂
Hello Nagi,
I’m not sure how i found you but i’m so glad i did as i have already printed out your millionaire shortbread called here in Scotland/ your caramel slice, mmmhhmmmmm yum. Now to find my mum’s reipe for bread and butter pudding that my twin brother Jim and i used to have for our lunch when we were toddlers and then started primary school is wonderful. My daddy worked from 6 in the morning to 1 the next morning with doing his job, his college studying and he had to chauffeur around his bosses to big meetings and dinners just to try and make ends meet. Mum, had ill health and heart and kidney failure all her life and at that point couldn’t work because she had no one who could look after us and didn’t have the money to pay for someone back in the late 60’s it just wasn’t heard of. Bread and butter pudding was made so that she could eek out what she had in the cupboard with out the bread going in the bin because it was stale. My favourite is hot runny custard poured over the top and i totally agree with your sugar measurements as mum didn’t put in a lot of sugar either as we had the sweetness of the raisins(cheaper than sultanas) and the sugar that made up the custard. Thank you so much for bringing my childhood back with this recipe, enjoy everyone
love
Norah (Scotland)
Nagi, can this dessert be made ahead of time like 1 day before and refrigerated and warmed up the next day for a party
I loved reading your message Norah, thank you for taking the time to write in. It’s so heart warming to hear that this brings bak childhood memories! N xx
i want to learn new recipes i am akash
I was just smiling when i read this “The only question is this: what will you serve it with? Ice cream, cream, custard – or something else?” Best way to use up old bread. Have a great way.
It’s true! You can literally pour ANYTHING over it!! 🙂 N xx
Oh, sardine for Doser, nice and healthy! And Mother is havingsweet, ha, haaa! Nagi love your idea of LESS Sugar. Am using different types of bread such Panatone, Briosh and no Sugar. Here we Are start having Cold , rain, tommorow. Will be Realy BAD .bregards, Vera.
The weather has turned up here too Vera! Winter has arrive – BOO HOO!
I am a native New Yorker transplanted to the Deep South. We once had a chef make us a New Orleans style bread pudding with a Gentleman Jack’s (Tennessee Whisky) sweet topping. mmmmm. HE was from New Orleans. yummy!! have never made bread pudding myself, but would love to try yours!
WOAH! I bet that was amazing!!!
Ah, bread pudding, my favorite dessert. As for a topping, Vanilla sauce with bourbon would be my choice. So do you eat the sardines after the pudding or before?
Ah, bread pudding, my favorite dessert. As for a topping, Vanilla sauce with bourbon would be my choice. So do you eat the sardines after the pudding or before?
BA HA HA! Why, you pile the sardines on top and pour the juices over. YUM! 😉
I LOVE bread & butter pudding – I make mine with raspberry jam sandwiches on plain white bread, crusts removed and cut into triangles. I also use much less sugar, maybe 2 tablespoons all up in the egg/dairy liquid. I like to dust with freshly grated nutmeg (instead of using cinnamon) and a sprinkle more sugar just before it goes in the oven so the top comes out all crispy.
And you’re absolutely right about poking the raisins in, has to be done! I like it best with either chantilly cream or really good vanilla ice cream.
I’ve found the leftovers are also EXCELLENT for breakfast the next day 😉
Woaaaaah….. that is an AWESOME idea! Raspberry jam sandwiches – WOW! PS Glad to hear from a fellow raisin poker!! Lesson I learned early on – I apply the same rule to everything with raisins that is baked for longer than 20 minutes! 🙂
Hope you try it out! If you’re feeling extra extravagant, sprinkle in some white chocolate drops or chopped Milky Bar – wedge some in the eggy breadness with the raisins and leave some on top to caramelise and go all golden… BLISS.
Also, I made it ONCE with stale chocolate croissants, soaked in the egg mix for an hour and then drizzled with leftover caramel sauce before baking and IT WAS SO GOOD I never made it again for fear it a) wouldn’t be as good next time b) when would I have stale choc croissants EVER AGAIN, like whaaaat?? and c) I’d be the size of a house. 🙂