Looking for a warm, nostalgic dessert that brings the family together? Bread & Butter Pudding is a timeless British classic that combines the richness of custard with layers of buttered bread, baked until golden and lightly crisp on top.
Ingredients for Bread & Butter Pudding
Here’s what you’ll need to make this comforting dessert:
- White bread or brioche – 8–10 slices (slightly stale is best)
- Unsalted butter – 4 tbsp (softened)
- Whole milk – 2 cups
- Double cream or heavy cream – 1 cup
- Eggs – 3 large
- Caster sugar – ⅓ cup
- Vanilla extract – 1 tsp
- Ground nutmeg or cinnamon – ½ tsp (optional)
- Raisins or sultanas – ½ cup (optional)
- Zest of 1 lemon or orange (optional for freshness)
Pro Tip: Brioche or challah adds richness and extra softness.
Step-by-Step Instructions
Step 1: Prepare the Bread
Butter each slice of bread on one side and cut into triangles or quarters. You can remove crusts for a softer pudding or leave them on for added texture.
Step 2: Layer the Dish
Grease a baking dish (about 9×9 inches or equivalent). Arrange the buttered bread slices in overlapping layers, buttered side up. Scatter raisins or sultanas between the layers if using.
Step 3: Make the Custard
In a mixing bowl, whisk together the milk, cream, eggs, sugar, vanilla, and your choice of spice or zest. Mix until smooth and well combined.
Step 4: Pour & Soak
Pour the custard mixture evenly over the bread layers, ensuring all slices are soaked. Gently press the bread down. Let it rest for 15–20 minutes to allow the custard to absorb.
Step 5: Bake
Preheat oven to 350°F (175°C). Place the dish in a larger roasting tray filled halfway with hot water (optional water bath for even baking). Bake for 35–45 minutes, or until golden and set but still slightly wobbly in the centre.
Step 6: Cool and Serve
Let the pudding sit for 10 minutes. Serve warm with custard, cream, or a scoop of vanilla ice cream.
Nutritional Information (Per Serving)
- Calories: ~320
- Fat: 18g
- Carbohydrates: 30g
- Protein: 7g
- Sugar: 16g
- Fibre: 1g
Note: Nutritional values vary based on ingredients used.
Tips for the Best Bread & Butter Pudding
- Use slightly stale bread: It absorbs custard better without going soggy.
- Let it soak: Give the bread enough time to soak up the custard before baking.
- Bake in a water bath: Ensures a gentle, even cook and creamy texture.
- Don’t overbake: Remove from oven when centre is just set for the perfect custard finish.
- Experiment with flavours: Add zest, spices, or extracts to make it your own.
Storage and Reheating Tips
Refrigerating
Cool completely and store in an airtight container in the fridge for up to 3 days.
Freezing
Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in the oven at 325°F (160°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes.
History of Bread & Butter Pudding
Bread & Butter Pudding dates back to 18th-century England, where it was a frugal way to avoid wasting stale bread. Originally called “white pot,” it evolved over time with the addition of spices, dried fruits, and cream to become the indulgent dessert we know today. It’s now enjoyed worldwide, from British homes to restaurant menus.
Whether you’re craving nostalgia or trying something new, Bread & Butter Pudding is an easy, budget-friendly dessert that never goes out of style. It’s warm, cosy, and endlessly customizable—perfect for sharing at family meals, celebrations, or casual weekends at home.
Don’t let that leftover bread go to waste—transform it into a dessert that’s golden, custardy, and pure comfort in every bite.
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