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Bread and Butter Pudding

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Prep Time: 10 mins    Cook Time: 40 mins

5 from 3 votes

Did you know you can make wonderful bread and butter pudding with only seven ingredients? This is a perfect way to use up bread which is beginning to get stale. This dessert is best served warm from the oven.

A close up of bread and butter pudding dessert.
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Some dessert recipes are light and summery, but not this one! This classic British dessert is thick, rich, and satisfying, boasting the earthy flavor of cinnamon in every mouthful.

This is the perfect way to end your evening meal on a chilly night because it’s so warming. You can easily tweak the recipe by adding other spices or dried fruits or even a splash of bourbon for a little kick!

This crème brûlée for two and my warming soul food sweet potato pie are two more cozy desserts that I love to cuddle up on the couch with during the colder months.

Main Ingredients

You only need 7 ingredients to make this British "pudding" so let’s take a look at the main ones:

  • Bread: The main part of the dish. Stale bread is typically used for this dessert. That doesn’t mean moldy of course, but a little dried out. If you only have fresh, toast it very lightly before proceeding with the recipe.
  • Sugar: To sweeten the recipe. White granulated sugar works fine or you could substitute brown sugar if that’s your preference.
  • Milk: For moisture. The milk soaks into the bread and combines with the sugar to form a rich custard. Use Half & Half or light cream for a richer result or non-dairy milk to keep it dairy-free. If you’re making it dairy-free you can substitute your favorite non-dairy spread for the butter too.
  • Raisins: To add texture and sweetness. Raisins are one of the best parts of this tasty pudding. You can use any kind of raisins or sultanas here or even finely chopped mixed dried fruits.
  • Cinnamon: For an earthy flavor. Cinnamon brings out the flavor of the bread pudding. Feel free to add extra or to add some nutmeg to the mix too.

Instructions Overview

Ready to be surprised just how simple this recipe is?

You need to butter some bread all over and then cut it in half. Layer the bread in a greased baking dish then sprinkle over the raisins, sugar, and cinnamon.

Pour over the milk and let it sit for 10 minutes so the milk can really soak in. Now all you need to do is pop the pudding in the oven and wait until it’s golden brown. Served warm, perhaps with a scoop of ice cream, this British dessert is fantastic.

Two slices of bread and butter pudding on a glass plate.

Common Questions

What is the difference between bread pudding and bread and butter pudding?

The latter is the typical British term for a dessert made with stale bread, milk, and raisins, while bread pudding is the usual American term for the same dish.

How can you tell if bread pudding is done?

If a knife inserted into the middle comes out clean, the dessert is done. It continues to cook for a couple of minutes after taking it out of the oven.

How jiggly should bread pudding be?

It should be a little jiggly in the middle when you take it out of the oven but will firm up a little as it cools. As long as it is 160°F in the center, it’s done.

Can bread pudding sit out overnight?

You can let it sit out for a couple of hours but no longer than that. Keep it refrigerated and eat the pudding within 4 days maximum. It does begin to dry out after 2 days, however.

Chopnotch Tips

  • You can use salted or unsalted butter, as it doesn’t really make a difference.
  • Serve this dessert with whipped cream or ice cream on top. I love double vanilla bourbon ice cream on mine.
  • It’s important that you give the milk time to soak into the bread. This is the key to a great outcome.
  • Add a splash of liqueur to the dessert if you like. Anything from rum to Cointreau, brandy, or bourbon would work nicely.
  • Reheat any leftovers in a covered dish in the oven at 325°F. If it seems dry, you can prepare a sauce to serve with it. What about cream, caramel sauce, or strawberry preserves? A scoop of ice cream will also add moisture to the dish so take your pick.

Bread and butter pudding is an iconic British dessert made with pantry staples. How good can a dessert whose main ingredient is stale bread be? Well, prepare to wow your palate. This is seriously good!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Bread and Butter Pudding

You won’t regret making this classic British dessert. It might be simple, but the cinnamon and raisins give it so much flavor.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 8 bowls

Ingredients

  • 5 slices toast bread, or regular bread
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup raisins
  • 2 cups milk
  • 2 eggs
  • salted butter
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Instructions

  • Preheat the oven to 374°F. Grease a baking dish.
  • Butter every slice of bread from all sides, cut in half. Mix sugar and cinnamon in a bowl.
  • Layer bread slices in the baking dish, top with raisins, and add sugar mix, covering each slice.
  • Pour milk on top and let stand for 10 minutes.
  • Bake for 35-40 minutes until the pudding is brown. Serve warm and enjoy!
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Notes

  • You can use salted or unsalted butter, as it doesn’t really make a difference.
  • Serve this dessert with whipped cream or ice cream on top. I love double vanilla bourbon ice cream on mine.
  • It’s important that you give the milk time to soak into the bread. This is the key to a great outcome.
  • Add a splash of liqueur to the dessert if you like. Anything from rum to Cointreau, brandy, or bourbon would work nicely.
  • Reheat any leftovers in a covered dish in the oven at 325°F. If it seems dry, you can prepare a sauce to serve with it. What about cream, caramel sauce, or strawberry preserves? A scoop of ice cream will also add moisture to the dish so take your pick.

Nutrition Facts

Calories: 169kcal (8%), Carbohydrates: 30g (10%), Protein: 5g (10%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 47mg (16%), Sodium: 126mg (5%), Potassium: 190mg (5%), Fiber: 1g (4%), Sugar: 16g (18%), Vitamin A: 159IU (3%), Vitamin C: 1mg (1%), Calcium: 97mg (10%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
British

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