There’s something deeply comforting about a spoonful of warm bread and butter pudding. It’s simple, thrifty, and absolutely satisfying, the kind of bake that fills the kitchen with a buttery, custardy aroma. This version keeps to the basics: soft, custard-soaked bread with a golden top and a hint of vanilla and spice.
It’s the sort of dessert you can make with everyday ingredients and a little time. Serve it with cream, custard, or ice cream, and watch it disappear.
What Makes This Recipe So Good
- Simple ingredients, big payoff: You’re likely to have most of what you need already—bread, milk, eggs, butter, sugar, and a few flavorings.
- Perfect texture: The middle stays soft and silky while the top bakes into a lightly crisp, caramelized crust.
- Flexible and forgiving: Stale bread works best, and you can swap in different fruits, spices, or even a splash of your favorite liqueur.
- Budget-friendly comfort: A great way to use leftover bread and stretch simple ingredients into a crowd-pleasing dessert.
- Make-ahead friendly: Assemble earlier, chill, and bake when you’re ready, ideal for gatherings or a cozy weekend treat.
Recipe Card
Old Fashioned Bread and Butter Pudding
Ingredients
- Day-old bread (8–10 slices; white sandwich bread, brioche, or challah work well)
- Unsalted butter (about 3–4 tablespoons, softened, plus extra for greasing)
- Whole milk (2 cups)
- Heavy cream (1 cup; or use more milk for a lighter version)
- Eggs (3 large)
- Granulated sugar (1/3–1/2 cup, to taste)
- Vanilla extract (1–2 teaspoons)
- Ground cinnamon (1/2 teaspoon)
- Freshly grated nutmeg (a pinch or two)
- Raisins or sultanas (1/2 cup; optional but traditional)
- Zest of 1 lemon or orange (optional, for brightness)
- Demerara or caster sugar (1–2 tablespoons for sprinkling on top)
Instructions
- Prep your dish: Heat the oven to 350°F (175°C). Butter a medium baking dish (about 8×10 inches or similar).
- Butter the bread: Lightly butter each slice on one side. If using a soft, enriched bread like brioche, go easy on the butter—it’s already rich.
- Cut and layer: Cut the bread into halves or triangles. Arrange a layer of bread, buttered side up, in the dish. Scatter some raisins and a little zest, if using. Repeat with another layer, tucking in the fruit so it’s evenly spread.
- Warm the dairy: In a saucepan, gently heat the milk and cream until steaming but not boiling. Take off the heat.
- Whisk the custard: In a bowl, whisk the eggs, sugar, vanilla, cinnamon, and nutmeg. Slowly pour in the warm milk mixture, whisking steadily so the eggs don’t scramble.
- Soak the bread: Pour the custard evenly over the bread. Use the back of a spoon to press the top lightly so everything gets a chance to soak.
- Rest: Let the dish sit for 20–30 minutes. This helps the bread absorb the custard and prevents a dry pudding.
- Top and bake: Sprinkle the top with a little demerara or caster sugar. Bake for 35–45 minutes, until puffed, set in the middle, and golden on top. A slight wobble in the center is fine.
- Cool slightly and serve: Let it rest for 10 minutes before serving. Spoon into bowls and add cream, custard, or ice cream.
Storage Instructions
- Refrigerate: Cool completely, cover, and refrigerate for up to 3 days.
- Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in a 300°F (150°C) oven for 15–20 minutes, covered with foil.
- Freeze: Freeze well-wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat gently.
Health Benefits
- Protein and calcium: The eggs and dairy bring a decent amount of protein and calcium, supporting bones and muscles.
- Energy boost: Carbs from bread make this a satisfying dessert or brunch treat that keeps you full a bit longer.
- Customizable richness: You can lighten the custard by using more milk and less cream, or use semi-skimmed milk to reduce saturated fat.
- Add-ins with benefits: Raisins provide fiber and natural sweetness; citrus zest adds flavor without extra sugar.
Pitfalls to Watch Out For
- Under-soaked bread: If you rush the soaking step, the center can be dry.
Let it rest before baking.
- Overbaking: Too long in the oven makes the custard rubbery. Pull it when it’s set around the edges with a gentle wobble in the middle.
- Too much sugar on top: A thick sugar crust can burn. A light, even sprinkle is enough.
- Boiling the milk: Overheating can curdle the custard later.
Warm it until steaming, not boiling.
- Using fresh, soft bread: Fresh bread can go mushy. Day-old or lightly toasted slices hold their structure better.
Variations You Can Try
- Chocolate twist: Scatter dark chocolate chips between layers and add a tablespoon of cocoa to the custard.
- Marmalade layers: Spread a thin layer of orange marmalade on the bread before buttering for a citrusy glaze and gentle bitterness.
- Spiced apple: Add thinly sliced apples sautéed with a little butter, sugar, and cinnamon. Bake a few minutes longer if needed.
- Berry bake: Dot fresh or frozen berries between layers.
Blueberries and raspberries work especially well.
- Nutty crunch: Sprinkle chopped toasted almonds or pecans on top for texture.
- Boozy boost: Soak raisins in rum, brandy, or whisky for 20 minutes. Stir a tablespoon of the soaking liquid into the custard.
- Dairy swaps: Use all milk for a lighter custard, or try a lactose-free milk and dairy-free butter. Full-fat coconut milk offers a different but tasty richness.
FAQ
Can I use stale or leftover bread?
Yes, and it’s actually ideal.
Slightly stale bread absorbs custard without collapsing, giving you a better texture than very fresh bread.
What’s the best bread to use?
Brioche or challah makes a rich, luxurious pudding. Standard white sandwich bread works well too. Whole wheat bread adds a bit more chew and nuttiness.
How do I know when it’s done?
The top should be golden and slightly crisp, and the custard should look set around the edges with a soft wobble in the center.
A knife inserted near the middle should come out mostly clean.
Can I make it ahead?
Yes. Assemble the pudding, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding a few extra minutes to the baking time.
Is it very sweet?
It’s gently sweet.
If you prefer a sweeter dessert, increase the sugar by a tablespoon or two, or serve with a drizzle of honey or caramel sauce.
What can I serve with it?
Pouring cream, warm custard, or vanilla ice cream are classic choices. A spoonful of berry compote adds a nice tart contrast.
Can I make it without eggs?
You can try an egg-free custard using a mixture of milk and a thickener like cornstarch, plus vanilla for flavor. The texture will be different—more like a set pudding—but still comforting.
How do I prevent raisins from burning on top?
Tuck them between the bread layers and under the custard.
If any are exposed, cover loosely with foil for the last part of baking.
Final Thoughts
Old fashioned bread and butter pudding is proof that simple ingredients can feel special. It’s cozy, flexible, and easy to make on a weeknight or for Sunday lunch. Keep the method gentle—soak well, don’t overbake—and you’ll get that perfect creamy center and golden top.
Serve warm, take your time with it, and enjoy every nostalgic bite.
