Why You’ll Love Bread and Butter Pudding Recipe

You’ll love this recipe because it takes simple, everyday ingredients and elevates them into something special. Instead of letting stale bread go to waste, you turn it into a cozy dessert that warms you from the inside out. The buttery bread gives a fulfilling base, the custard brings creaminess, and the raisins add bursts of sweetness. It’s perfect for family dinners, comforting nights in, or whenever you want something both easy and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Day‑old bread (8 slices, crusts removed)
Unsalted butter (½ cup, softened)
Raisins or sultanas (½ cup)
Large eggs (4)
Granulated sugar (½ cup)
Whole milk (2 cups)
Heavy cream (1 cup)
Vanilla extract (1 teaspoon)
Ground cinnamon (½ teaspoon)
Ground nutmeg (¼ teaspoon, optional)
Pinch of salt

Directions

Preheat the oven to 350°F (about 175°C). Grease a 9×9‑inch baking dish generously with butter.
Spread the softened butter on one side of each bread slice. Then cut each slice into triangles.
Arrange half of the buttered bread triangles in the baking dish, buttered side facing up. Sprinkle half the raisins over this layer.
Add the remaining bread triangles on top, buttered side up, then distribute the remaining raisins evenly.
In a large mixing bowl, whisk the eggs and sugar together until pale and slightly frothy (about 2–3 minutes).
Gradually whisk in the milk, heavy cream, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt until well combined.
Carefully pour the custard mixture over the layered bread, ensuring each piece is soaked. Gently press down with a spatula so the bread is immersed in the liquid.
Allow the dish to rest for 15 minutes, giving the bread time to absorb the custard.
Bake in the preheated oven for 45‑50 minutes, or until the top is golden brown and the custard has set (a knife inserted into the centre should come out clean).
Serve warm, straight from the oven. You can add a scoop of vanilla ice cream, a drizzle of cream, or a dusting of powdered sugar if desired.

Servings and timing

Servings: 6‑8 people
Preparation time: ~20 minutes
Resting time: ~15 minutes
Baking time: ~45‑50 minutes
Total approximate time: ~80‑85 minutes

Variations

Swap the raisins for mixed dried fruit like cranberries, chopped apricots or chopped dates.
Use brioche or challah bread for a richer texture instead of regular bread.
Add a layer of sliced apples, pears or banana between the bread layers for a fruit twist.
Stir in a handful of chocolate chips just before baking for a chocolate‑infused version.
Sprinkle the top with chopped nuts (almonds, walnuts or pecans) before baking for extra crunch.
Use a flavour‑infused liquid: instead of plain milk, heat the milk with a cinnamon stick or a vanilla bean, or replace part of milk with a liqueur‑soaked raisin mix.
For a dairy‑lighter version, substitute half the heavy cream with evaporated milk or use a lower‑fat milk.

Storage/Reheating

Store the pudding covered in the refrigerator for up to 3 days.
To reheat, place in a moderate oven (about 325 °F / 160 °C) for 10‑15 minutes until warmed through, or heat individual portions in the microwave for 1‑2 minutes.
The pudding is best served warm, though it can be enjoyed cold.
Avoid freezing, as the texture may become watery or grainy once thawed.

FAQs

What type of bread is best to use?

Day‑old bread is ideal because it has had time to dry out slightly, which helps it absorb the custard without becoming overly soggy. If using fresh bread, you can lightly toast or dry it out in the oven for a few minutes.

Can I make this pudding ahead of time?

Yes — you can assemble the pudding and let it rest as directed, then cover and refrigerate for a few hours before baking. Baking just before serving gives the best texture and top‑crust.

Can I use different milk or cream?

You can adjust the ratio — for example, use all whole milk if you prefer a lighter custard. However, heavy cream gives the pudding a richer, more luxurious texture, so a mix of milk and cream produces the best results.

What can I serve with it?

It pairs wonderfully with vanilla ice cream, whipped cream, warm custard sauce, fresh berries, or simply a dusting of powdered sugar.

Is nutmeg really necessary?

No, it’s optional. The ground nutmeg adds a subtle warm spice note, but the pudding is delicious even without it. The cinnamon and vanilla already contribute flavour.

Can I add chocolate or fruit to the recipe?

Absolutely. You can add chopped fruit (like apples, pears, or bananas) between the bread layers, or sprinkle in chocolate chips before baking for a variation on the classic.

How do I know it’s done baking?

Insert a knife into the centre of the pudding — if it comes out clean (no uncooked custard clinging), the pudding is set and ready.

Can I use gluten‑free bread?

Yes, you can substitute gluten‑free bread. Just be aware that the texture may vary slightly, and you may need to adjust the soaking/resting time for best results.

Can I make a larger or smaller batch?

Yes — you can scale the ingredients up or down depending on your baking dish size and the number of servings needed. Just maintain the bread‑to‑custard ratio and adjust baking time as necessary.

Will it hold up if refrigerated overnight?

Yes, you can refrigerate leftover pudding. The texture will firm up in the fridge, so reheating gently before serving is recommended to restore the custard’s softness and warmth.

Conclusion

This bread and butter pudding brings together simplicity and comfort in every bite. With everyday ingredients like day‑old bread, butter, raisins and a creamy custard, it’s a dessert that’s both nostalgic and satisfying. Whether served warm on a chilly evening, or prepared ahead for a gathering, this recipe is a reliable go‑to for when you crave something sweet, homey and indulgent. Enjoy the warm, golden‑crusted top and the soft, custard‑soaked bread beneath — it’s a little piece of comfort you can savour anytime.