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Home » Bread

Bread and Butter Pudding

Last updated on August 19, 2022Originally published October 28, 20205 CommentsSabine

Jump to Recipe

Learn how to make bread and butter pudding with a few simple ingredients. This recipe is made of buttered bread slices soaked in sweet custard and sprinkled with raisins between and on top of the bread layers. It's baked until the top is golden brown and crispy and the bottom soft and full of flavor. Serve it with the most amazing custard sauce.

Decorative picture of baked bread pudding in a casserole from top

Note: Maybe you heard of the terms bread pudding and bread and butter pudding. Is there a difference? Yes, but not really. The only difference is that bread and butter pudding is typically made using buttered bread slices, and for bread pudding, you use bread slices or bread cubes without buttering them.

Jump to:
  • Ingredients notes and substitutions
  • Photo instructions
  • Expert tips
  • Alternative preparation
  • Make ahead and freezing instructions
  • Storing and reheating
  • More bread recipes to try
  • Recipe

Ingredients notes and substitutions

  • Bread: The bread used for this recipe is stale white bread. I tried the recipe also with sourdough sandwich bread, sourdough brioche and challah bread, and it worked perfectly. It also works well with leftover donuts in place for the bread. If using donuts, I recommend skipping buttering them.
  • Raisins: Depending on your taste or who you serve this bread pudding to, you can either use unsoaked or soaked raisins. If you would like to use soaked raisins, soak them in ½ cup (120ml) bourbon, dark rum, brandy, or cognac the day before you plan to make this recipe. Drain the raisins and if you like, add 1 tablespoon (15ml) of the liquor to the milk mixture. If you don't like raisins, you could substitute them for chocolate chips, peanut butter chips, or nuts 1:1 or skip altogether.

Photo instructions

Start with buttering the bread slices on both sides and arrange them in a 10x7x2-inch (26x18x5cm) casserole. You can also use a 9-inch pie dish, brownie pan, or anything else you have that is at least 2-inch high and is about the same size. It doesn't matter if the baking dish is square, oval, or round.

Arranging buttered bread slices in a casserole dish

Then sprinkle the raisins between the bread slices and on top of the bread. Press the raisins lightly into the bread to prevent them from burning during baking.

Sprinkling raisins between layers of buttered bread in baking dish

In a large mixing bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg until combined.

Whisking eggs, milk, heavy cream, sugar, vanilla, nutmeg, and cinnamon in a mixing bowl

Pour the milk mixture evenly over the bread slices. Then cover and let soak in the fridge for 1 hour.

Pouring the milk mixture over the bread slices in the casserole

After chilling, dot the top of the bread with the remaining butter and sprinkle with sugar.

Adding butter flakes and sugar on top of the soaked bread slices

Bake the bread pudding in the preheated oven until golden brown and let cool down for 10 minutes before serving.

Expert tips

  • Make sure to use only stale bread. If the bread is too soft and fresh, it won't soak the milk mixture very well. This is true for every bread you use, no matter if you use simple white bread, brioche, or challah. Whatever you use, let it sit uncovered at room temperature for a day or 2 to let it dry out a little.
  • After pouring the milk mixture over the bread, lightly press down on the bread that it can soak up the liquid.
  • You know that it is done baking when you insert a knife in the middle, and it comes out dry. You can also use two forks and pull the 2 most centered slices lightly apart to see if it looks unbaked and the liquid isn't soaked up or if it's done.
  • The tops should be lightly golden and crispy. If you notice that the tops brown too much too fast, cover it loosely with aluminum foil to prevent the tops from burning.

Alternative preparation

Instead of using sliced bread, you can chop it into 2-inch (5cm) cubes. Then skip the part of buttering the bread if you would like and transfer it to the baking dish. Then sprinkle with raisins and distribute them well between and on top of the bread cubes. Proceed with the recipe as described.

Decorative close-up picture of baked bread pudding in a casserole

Make ahead and freezing instructions

You can prepare this recipe one day in advance. Instead of storing the prepared and covered dish for 1 hour in the fridge, you can store it overnight. Before you bake it, dot with the remaining butter on top and sprinkle with sugar. Then bake as directed in the recipe.

It's also possible to freeze the prepared dish. After chilling it in the fridge for 1 hour, place the casserole (must be oven and freezer safe) in a freezer-safe bag, or wrap tightly with foil, and freeze it for up to 2 months. Place in the fridge overnight to thaw. Once fully thawed, dot with butter, sprinkle with sugar, and bake.

Also, baked bread pudding freezes well. Once completely cooled, wrap the baking dish tightly with foil or place single portions in freezer bags and freeze for up to 2 months. Let the whole baking dish thaw in the fridge overnight. Single portions thaw within 2 hours on the counter.

Storing and reheating

Store leftovers covered in the fridge for up to 2 days. You can reheat leftovers in the oven or the microwave. If reheating in the oven, cover with aluminum foil and bake at 350°F (175°C) for 5-10 minutes. Alternatively, reheat it in the microwave (using a microwave-safe dish) for 2-4 minutes, checking often. Before reheating, it should be fully thawed.

Decorative picture of bread pudding with custard sauce on top on a plate

More bread recipes to try

If you love bread as much as I do, try the following recipes as well!

  • Air Fryer French Toast
  • French Toast Bake
  • Sourdough Brioche
  • Sourdough Sandwich
  • Challah Bread

Recipe

Baked bread pudding in a casserole

Bread and Butter Pudding

5 from 5 votes
Author Sabine Venier
Calories: 466kcal
Servings: 6 servings
Prep 15 minutes
Cook 35 minutes
Chill 1 hour
Total 1 hour 50 minutes
Print Pin Rate
Learn how to make bread pudding with a few simple ingredients. This recipe is made of buttered bread slices soaked in sweet custard and sprinkled with raisins between and on top of the bread layers. It's baked until the top is golden brown and crispy and the bottom soft and full of flavor.

Ingredients
 
 

  • 14 oz stale white bread* - about 8 slices
  • ¼ cup unsalted butter, softened
  • ½ cup raisins**
  • 3 large eggs
  • 1 ½ cups milk
  • ½ cup heavy cream
  • â…“ cup sugar, divided
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Instructions

  • Grease a 10x7x2-inch (26x18x5cm) casserole with butter and set aside. You could also use a 9-inch (23cm) pie dish, brownie pan, or anything else you have that is 2-inch (5cm) high and about the same size. It doesn't matter if the baking dish is square, oval, or round.
  • Butter the bread slices on both sides and arrange them in the pan, overlapping each other.*** Sprinkle the raisins between the bread layers and on top and press them lightly into the bread that they don't burn during baking. Set aside.
  • In a large mixing bowl, whisk eggs, milk, whipping cream, ¼ cup (50g) sugar, vanilla, cinnamon, and nutmeg and pour over the bread evenly. Cover the baking dish and let soak in the fridge for 1 hour.
  • Preheat the oven to 350°F (175°C). Dot the top with the remaining butter and sprinkle with 2 tablespoon (25g) of sugar.
  • Bake for about 35-45 minutes or until the top is golden brown and crispy. The milk needs to be fully soaked up by the bottom bread layer. Cover loosely with aluminum foil after 20 minutes to prevent heavy browning if necessary. Remove from the oven and let cool for about 10 minutes before serving. Serve immediately with your favorite toppings. Store leftovers covered in the fridge for up to 2 days or freeze for up to 2 months.

Notes

* The bread used for this recipe is stale white bread. I tried the recipe also with brioche and challah bread, and it worked perfectly. It also works well with leftover donuts. If using donuts, I recommend skipping buttering them. To make this recipe gluten-free, use your favorite gluten-free soft white bread.

** Depending on your taste or who you serve this bread pudding to, you can either use unsoaked or soaked raisins. If you would like to use soaked raisins, soak them in ½ cup (120ml) bourbon, dark rum, brandy, or cognac the day before you plan to make this recipe. Drain the raisins and if you like, add 1 tablespoon (15ml) of the liquor to the milk mixture. If you don't like raisins, you could substitute them for chocolate chips, peanut butter chips, or nuts 1:1 or skip altogether.

*** Instead of using sliced bread, you can chop it into 2-inch (5cm) cubes. Then skip the part of buttering the bread if you would like and transfer it to the baking dish. Then sprinkle with raisins and distribute them well between and on top of the bread cubes. Proceed with the recipe as described.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 466kcalCarbohydrates: 57gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 147mgSodium: 399mgPotassium: 306mgFiber: 3gSugar: 18gVitamin A: 762IUVitamin C: 1mgCalcium: 273mgIron: 3mg
Course Breakfast, Dessert
Cuisine British
Keyword bread and butter pudding, bread pudding, bread pudding recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« How to make Sweetened Condensed Milk
Vanilla Custard Recipe »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Matthew Kemp

    August 20, 2021 at 4:54 am

    5 stars
    I loved this desert coming from grandma's kitchen and every time I make it which is quite a lot recently it makes me think of her and I couldn't be happier I've found this particular recipe . Thank you

    Reply
  2. Ashley

    June 03, 2019 at 12:28 pm

    5 stars
    I made it for brunch yesterday. It's so flavorful and the two different textures are great. Greetings from Salt Lake City!

    Reply
    • Sabine

      June 16, 2019 at 1:01 pm

      That is the best part, right! Greetings to Salt Lake City, Ashley!

      Reply
  3. cakespy

    March 21, 2017 at 12:39 pm

    LOVE it!! I am a huge fan of British foods and this one is such a classic. Your version of B+B pudding looks incredible - soft and flavorful!

    Reply
    • Sabine

      March 21, 2017 at 9:04 pm

      Thank you so much! I would love to see a snap when you try this recipe!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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