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Home Cosy Desserts

Bread and Butter Pudding

By Nagi Maehashi
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Published25 Sep '20 Updated23 Jun '25
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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 with ice cream, fresh out of the oven ready to be served

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!!!

Close up of spoon cutting into a piece of Bread and Butter Pudding topped with ice cream

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.

Ingredients in Bread and Butter Pudding

Stale bread for Bread and Butter Pudding
This is a stale plain white cob loaf that I had leftover from a recipe that never happened. But ANY plain bread will work just fine – pre sliced or not.

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:

How to make Bread and Butter Pudding

  1. Cut or tear bread into chunks;

  2. Whisk wet ingredients and flavourings together;

  3. 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;

  4. 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;

  5. Bake 25 – 30 minutes until golden but still jiggly underneath when you poke it; and

  6. 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….

Bowl of Bread and Butter Pudding mixture, ready to be poured into baking dish

….into THIS!!!

Dusting freshly cooked Bread and Butter Pudding with icing sugar

Bread and Butter Pudding in a bowl with ice cream, ready to be eaten

Golden and crusty on the surface, and beautifully custardy inside, once you start eating, it is impossible to stop!

Close up of spoon with scoop of Bread and Butter Pudding with ice cream, showing how custardy the inside is

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.

Pouring custard over Bread and Butter Pudding

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 with ice cream, fresh out of the oven ready to be served

Bread and Butter Pudding

Author: Nagi
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Sweet
Australian, English, Western
4.98 from 138 votes
Servings6 – 8
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Recipe video above. A quintessential British dessert and a firm favourite world-wide, this is custardy on the inside, and golden and buttery on the surface! While pre-sliced bread works a treat, it's dinner party-worthy when made with bread that can be cut or torn into cubes. Crunchier surface, and better custardy texture inside!
This is the Aussie / British version which is far less sweet than typical American Bread Pudding recipes (but still plenty sweet in my opinion!). Toppings are not optional!

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
Prevent screen from sleeping

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:

1. Bread – Though the classic version is made with plain white bread, you can make this with any bread of choice – like raisin bread, hot cross buns, brioche, anything!
Artisan bread with very thick chewy crusts – eg. some types of sourdough: these can be used if they are fresh or a bit stale. Do not use if they are super stale and dried out – they will be rock hard (ie you can’t even tear them, you have saw through them with a serrated knife) so not suitable for this recipe.
Rye, seeded breads – they will work fine, I just don’t recommend using anything with too strong a flavour that might be at odds with the sweet vanilla flavour of this dish!
Gluten free – absolutely works, it just comes down to how good the GF bread is 🙂
Measuring bread – See photo in post for what I mean by heaped cups. Basically stack bread in a cup so it’s heaped – imagine if you pressed down lightly, it would level the cup. Can’t provide a weight as breads differ in density. Don’t get hung up on exact measurement – you’ll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn’t get soaked through = dry pudding!
Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn’t flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.
Slightly stale bread works a bit better because it doesn’t soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture (I use fresh regularly). 
2. Cream – The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.
Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.
3. Sultanas have a tendency to brown a bit too much in this bake time. So while some on the surface is fine, you don’t want too many. So if lots end up on the surface, poke them in a bit!
4. WHAT I DO DIFFERENTLY (and why): Most classic recipes butter the bread slices before cutting / tearing and soaking. I prefer to add melted butter into the mixture for more even distribution and it’s just easier, and I like to brush the top with butter before and after baking, just for that extra buttery goodness! (Plus it makes it really nice and golden on top).
Also, while delicious made with sliced bread, I think it’s even better made with cut/torn loaf or rolls because you get a WAY better crunchy surface and the texture of the inside is better – more custardy (due to larger bread pieces), fluffier and can be cut with straight sides and stacked on plates so it sits tall and impressively (pictured in post).
5. Leftovers will keep in the fridge for 4 to 5 days. If made using chunks of bread as per recipe, it will even keep the crunchy topping even if reheated in the microwave! 
I haven’t tried freezing but I see no reason why it wouldn’t work given I freeze Cheese and Bacon Breakfast Strata (which is a savoury bread pudding).
6. Nutrition per serving assuming 8 servings, excluding toppings (because I cannot be held accountable for how much custard you pour over your pudding!). If you include a scoop of ice cream, there’s enough for 8 sensible servings. 

Nutrition Information:

Calories: 426cal (21%)Carbohydrates: 50g (17%)Protein: 9g (18%)Fat: 22g (34%)Saturated Fat: 10g (63%)Cholesterol: 106mg (35%)Sodium: 358mg (16%)Potassium: 291mg (8%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 885IU (18%)Vitamin C: 1mg (1%)Calcium: 205mg (21%)Iron: 2mg (11%)
Keywords: bread and butter pudding, leftover bread recipes, pudding recipes, winter dessert
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

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444 Comments

  1. Grandma says

    June 26, 2021 at 10:37 pm

    Just popped some Bread and Butter pud in the oven for tonight. A little change I make is to add just a wee bit of ground nutmeg with the cinnamon. I will drizzle with warm custard, and maybe a dollop of maple syrup. ( I am Canadian, after all. 😉 )

    Reply
    • Shirley says

      August 10, 2021 at 3:37 pm

      5 stars
      My mother, too, always used nutmeg, rather than cinnamon, for the bread & butter pudding in England. I have continued that tradition but have added diced either apples or dried cranberries, as well as walnuts or pecans to the recipe, instead of raisins

      Reply
    • Nagi says

      June 27, 2021 at 5:24 pm

      Sounds fabulous Grandma!! N x

      Reply
  2. Ali says

    June 21, 2021 at 10:09 pm

    5 stars
    We made this tonight and gosh it was good!
    Cleared out the freezer of any old bread (crusty ends, hot dog rolls and buns) doubled the recipe and even though half of it was freezer burnt it turned out SO good!

    No cream, extra milk and egg instead.

    Reply
    • Nagi says

      June 22, 2021 at 8:16 pm

      Perfect Ali!!! N x

      Reply
  3. Michael Rae says

    June 16, 2021 at 9:44 am

    Hi – anyone made this ahead of time and reheated? If so, how did you reheat? Thanks.

    Reply
    • Nagi says

      June 16, 2021 at 12:36 pm

      Hi Michael, I’ve got a not about leftovers in the recipe notes – it reheats perfectly! N x

      Reply
  4. Bee says

    May 27, 2021 at 8:53 pm

    5 stars
    I knew that if recipetineats had a bread and butter pudding recipe it would be awesome – and it was!!! We had a bag of wholemeal rolls leftover from Sunday bbq and I was wondering what on earth we’d do with them – then I thought bread and butter pudding!! We are lactose intolerant so I made this with soy milk + 4 eggs (no cream), nutellex+a spoon of real butter for the inside, and real butter to brush ontop before baking. I also sprinkled some dark choc chips on half the tray. When I went to buy Saltanas I found mini saltana+apple kids boxes so I used these and soaked them in rum for about 10min before adding to the bread mixture. The pudding could have been rummier so i think next time I’ll add the rum liquid to the mix as well! I also tore up the bread rolls as per your suggestion. I think I baked it for 40-45min as I was worried it wouldn’t set with no cream. My dinner guests and I were so impressed with the result!! This is going into my recipe collection for the next bbq leftovers meal, thanks Nagi!!

    Reply
    • Karen Walker says

      August 23, 2021 at 7:42 pm

      Hi to Bee, I’m also lactose intolerant but as I’m not a great fan of soya milk I just use lactose free milk. Available in fresh or long life. Yes also left the cream out. The quickest and easiest, yes and yummy too, bread and butter pud I’ve ever made. Thanks Nagi!

      Reply
  5. Bec says

    May 23, 2021 at 7:44 pm

    5 stars
    This is hands down the best bread and butter pudding I’ve found to make to date, thanks Nagi, it rocks! Glad I stuck with just milk and no cream, didn’t realise how rich and filling it would be. Might throw in a bit of strawberry jam next time to change it up 🧐

    Reply
  6. Mary says

    May 22, 2021 at 12:34 am

    This looks delicious! Will leftover milk bread work for this?

    Reply
    • Nagi says

      May 24, 2021 at 10:48 am

      Yes 100% Mary! N x

      Reply
  7. Jane says

    May 20, 2021 at 7:50 am

    Hi Nagi, i know the recipe calls for stale bread. Is it ok that i simply buy a loaf from the shops? I want to make this for a party in 2 days and don’t think it’ll go stale so quickly. Thanks!

    Reply
  8. Janine says

    May 18, 2021 at 10:23 am

    5 stars
    I made this recipe tonight using leftover hamburger buns and instead of raisins, I used black currants. It turned out great! I then topped the warm bowl of bread pudding with some whipped cream. Thank you so much for providing such easy, fast and delicious recipes.

    Reply
    • Nagi says

      May 18, 2021 at 10:35 am

      Sounds perfect Janine, a great way to use up leftover bread too! N x

      Reply
  9. Marguerite says

    May 13, 2021 at 7:34 am

    Hi, just wondering if you could clarify on the melted butter measurements. How much butter goes into the recipe. How much butter gets drizzled on top prior to baking & how much butter gets drizzled on top after baking?

    Reply
    • Nagi says

      May 13, 2021 at 11:08 am

      Hi Marguerite, all the measurements are listed in the recipe ingredients 🙂 N x

      Reply
  10. Sereena says

    April 14, 2021 at 8:12 am

    5 stars
    This is hands down the BEST dessert recipe of yours I’ve made. Between you and I, I think this even beat out my mom’s recipe! Thank you so much! Oh and—not at all a huge deal, but just incase you wanted to fix it—on step 7 there’s the tiniest typo; just thought I’d let you know 🙂 Thanks so much for all the wonderful recipes!

    Reply
  11. Alex says

    April 9, 2021 at 10:51 pm

    5 stars
    kami juga mau dong ilmunya

    Reply
  12. Awais says

    April 8, 2021 at 1:27 am

    Hi Nagi. My family love your recipes and for a novice like me they are easy to follow.
    I don’t have stale bread but I do have stale hot cross buns, except they contain salted caramel and chocolate (so are already sweet). Can I leave out the sugar entirely or do I still need to add some?

    Reply
    • Nagi says

      April 8, 2021 at 10:50 am

      Hi Awais – I would still include some sugar in the milk/cream mix so you have even sweetness throughout the pud. But you could reduce it slightly (maybe halve it) to account for the sugar in the buns? – Nx

      Reply
      • Awais says

        April 10, 2021 at 5:50 am

        5 stars
        Halving the sugar worked 🙌. And eating with ice cream balanced the sweetness.
        I did experience one problem. The melted butter solidified when it was mixed into the milk mixture. Not sure why but I managed to melt it again by putting the whole bowl into the oven for a couple minutes.

        Reply
  13. Amrita says

    April 6, 2021 at 4:12 pm

    5 stars
    Yum!!! So delicious. I used brioche bread. I’m definitely be making this again

    Reply
  14. Ainie Amin says

    April 5, 2021 at 10:25 pm

    Thanks so much!

    Reply
    • Nagi says

      April 6, 2021 at 8:07 am

      You’re so welcome Ainie! N x

      Reply
  15. Ainie Amin says

    April 1, 2021 at 4:32 pm

    Hi Nagi, can I use sour cream instead of thickened cream?

    Reply
    • Nagi says

      April 1, 2021 at 7:02 pm

      Hi Ainie, it will be slightly too thick and change the flavour here sorry! N x

      Reply
      • Ainie Amin says

        April 5, 2021 at 10:25 pm

        Thanks so much!

        Reply
  16. Gen says

    March 17, 2021 at 8:08 pm

    5 stars
    This was the perfect recipe to use the accidentally purchased fruitless hot cross buns. It got a big thumbs up in our house. Will definitely be on the menu again for the cooler months.

    Reply
  17. Alexandra Jones says

    March 3, 2021 at 8:16 am

    5 stars
    Amazing recipe. I didn’t have quite the right quantities, and ended up with too much milk/cream, so I added some ground almonds, almond flavouring and marzipan dotted on the top instead of butter- absolutely gorgeous!

    Reply
  18. Kate says

    February 24, 2021 at 12:24 pm

    Best bread and butter receipe I have ever had. Nagi you have a gift; thanks so much for sharing it with the rest of us.

    Reply
  19. vincent r marsh says

    February 19, 2021 at 1:14 am

    What is a cup, why not ounces then I would know the measurements

    Reply
    • Nagi says

      February 19, 2021 at 2:04 pm

      Hi Vincent, 1 cup is a 250ml measure in Australia. If you click the metric toggle you’ll get the metric amounts which should assist you here. N x

      Reply
  20. Suzan Saban says

    February 17, 2021 at 12:01 am

    Will soy milk work okay?

    Reply
    • Nagi says

      February 17, 2021 at 12:17 pm

      Yes definitely Suzan! N x

      Reply
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