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. Serve it with the most amazing custard sauce.
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. Bread and butter pudding originated in the UK.
I show you how to make bread and butter pudding in the photo instructions and the video and explain in this post how to make the bread pudding version in the chapter alternative preparation.
Jump to:
Ingredients and substitutions
To make this recipe, you need white bread, unsalted butter, raisins, eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg.
- 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. To make this recipe gluten-free, use your favorite gluten-free soft white bread.
- 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.
- Dairy: Go for full fat or 2% milk, heavy cream or heavy whipping cream, and unsalted butter. To make lactose-free, dairy-free, or vegan bread pudding, substitute the milk and heavy cream for your favorite milk substitution such as oat milk, cashew milk, coconut milk, or almond milk, or lactose-free milk 1:1. As a butter replacement, you can use margarine or skip it altogether. If you are on a vegan diet, please make sure the margarine you use is vegan. Find out how to tell if margarine is vegan.
- Cinnamon and nutmeg: You can make this recipe without these spices if you prefer, although I encourage you to use them as they make the taste of this dish just perfect.
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.
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.
In a large mixing bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg until combined.
Pour the milk mixture evenly over the bread slices. Then cover and let soak in the fridge for 1 hour.
After chilling, dot the top of the bread with the remaining butter and sprinkle with sugar.
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.
Variations
- Banana bread pudding - Slice 2 very ripe bananas and layer them between the bread slices before you pour the liquid on top.
- Apple bread pudding - Thinly slice a cored and peeled apple and place it between the bread slices. Then pour the liquid on top.
- Pumpkin bread pudding - Add ½ cup (113g) of pumpkin puree to the milk mixture and whisk until evenly combined. Then pour over the prepared bread slices.
- Chocolate bread pudding - Sprinkle 1 cup (170g) of chocolate chips along with the raisins (or skip the raisins) between and on top of the bread slices. Additionally, you could whisk 2 tablespoon (11g) of unsweetened cocoa powder into the milk mixture.
- Eggnog bread pudding - Substitute 1 cup (120ml) of milk for eggnog.
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.
More bread recipes to try
If you love bread as much as I do, try the following recipes as well!
Recipe
Bread and Butter Pudding
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
** 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.
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.
Dairy-free To make lactose-free, dairy-free, or vegan bread pudding, substitute the milk and heavy cream for your favorite milk substitution such as oat milk, cashew milk, coconut milk, almond milk, or lactose-free milk 1:1. As a butter replacement, you can use margarine if suitable or skip it altogether.Â
Make ahead and freezing 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 bread and butter pudding. 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.
Reheating 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.
More questions? Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions, a video, and also a couple of variations.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Matthew Kemp
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
Ashley
I made it for brunch yesterday. It's so flavorful and the two different textures are great. Greetings from Salt Lake City!
Sabine
That is the best part, right! Greetings to Salt Lake City, Ashley!
cakespy
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!
Sabine
Thank you so much! I would love to see a snap when you try this recipe!