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!!!)
A wonderfully sweet and moist dessert! I accidentally added in the chilled melted butter in the egg mixture, but that just enhanced the overall flavor of the pudding. Can’t wait to pair this with some bourbon sauce!
Hi! Could I use green apples with this recipe using the same measurements? Thank you!
Hi Tiff, I haven’t tried with apples to be honest, I’m sure it will be fine! N x
It must be twenty years since we had bread and butter pudding. It will not be more than twenty days before we make this again. Brilliant recipe.
Delicious Nagi love your recipes! Just what a locked down Melbourne family needed for comfort food! Thank you!
it looks really good, how to make it also easy with very clear instructions.
I’ll make it at home soon, thanks for sharing 🙂
Scrumptious! I didn’t have regular milk so I subbed with almond milk. Added some dried sour cherries and a shot of bourbon to the raisin challah. The best ever! Thank you!!.
However, I can’t wait for it to come out, but I have to wait until tomorrow, coz I am making it for a dinner party in addition to torta caprese 🙂
can I reheat the bread and butter pudding tomorrow before serving it with ice cream?
Hi Lorraine, yes 100% – it will keep 4-5 days in the fridge. N x
Made it twice now and it is amazing best I’ve ever teasted in my whole life n my mam is a fab cook loved her bread and butter pudding but I’m loving this one even more 😁 x
mine is in the oven…smells heavenly, I will post it on instagram. I put loads of toasted slivered almonds on top and then add the melted butter, I also put nutmeg because that’s how I recollect my mum made it
I want to make this for a dinner party. can i make it a day ahead and reheat it in the oven. would it dry out?
This is delicious! We had a great discussion about what’s best to eat it with, one said Clotted Cream, another said home-made hot custard, the kids said ice-cream. So, it’s good with everything!
Just made one this evening. Can’t wait for tomorrow breakfast . Had 2 slices , it’s so so delicious . Very easy to make, just follow exactly your instructions. It’s so flavorful even eating on its on.Thanks Nagi
Love bread pudding – make it often. I look forward to your email everyday – LOVE Dozer – he has a good life thanks to you. Hope he gets all better soon!
I love that your bread pudding has less sugar because the sauce I am in love with is butter and powdered sugar creamed together until all the butter is absorbed. Then whisk in an egg yolk, a little apple juice and Cognac, or a fruit flavored liqueur of choice. The sauce is very rich, and your bread pudding is perfect with it.
Sounds absolutely to die for Raelene!!! N x
We are having a Nagi recipe day today! The weather is SO miserable today and we are having “your” meatloaf for supper. We were meant to have your bread and butter pudding for dessert, but after all the tasters this afternoon, it’s half gone! My sister has always insisted that she hates bread and butter pudding, but is now a convert! Well done you!
She’s totally converted now Joyce, that’s the BEST compliment!!! 🙌 N x
Hi Nagi, made this for a family get together today. So easy and wonderful! I used chocolate chips and “blobs” of marmalade, because my husband doesn’t like dried fruit. An easy impressive dessert. Thank you😘
Yum!! Great idea Karen! N x
Made this last night. Oh my – so easy and so delicious (with vanilla ice cream). Crunchy in top, custardy below. And What a flashback to my childhood!
I’m so glad you enjoyed it Suzie – I love that food can evoke great memories 🙂 N x
one of my all time favorite desserts – real comfort food, maybe because of my British heritage. I most certainly will be making it. And yes I am Victorian – still cool enough to have a dessert like this!
Perfect to warm you up on a cool night Debbie! N x
Fantastic Bread and butter pud recipe. I actually soaked my sultanas in some liquor to give it a little kick 😉
I love this idea too Mel! N x
What an amazing idea!
YASS….I’ll be making this one for sure!
Thanks Nagi x
Enjoy Donna!! N x
I’m going to try your version of one of our family favourites minus the fruit (family don’t like).
Have you tried using croissants?- yum. We love using crusty bread, for extra crispy top, nutmeg, and I sprinkle brown sugar on top for a brulee effect.
Hi Tania, you can definitely use croissants too! N x