Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!)
A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉
Bread and Butter Pudding
I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous.
How wrong I was.
If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty. Try telling me you don’t want to eat this!!
And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.
But today, we’re using old school, economical everyday plain white bread. 😇 Though I think you’ll agree there’s nothing economical about how this tastes!!!
What you need for Bread and Butter Pudding
Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour.
Best bread for bread and butter pudding
I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface — very appealing characteristics of a Bread and Butter Pudding that I deem company-worthy!
However, my recipe includes directions for the best way to layer pre-sliced bread as well.
As for what type of bread, it’s best to use a soft plain or sweet bread:
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Plain white bread – sliced, unsliced, loaf, block, rolls, hot dog or hamburger buns
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Raisin bread or other similar flavoured bread that will suit a sweet dessert
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Buttery breads – like brioche and challah
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Stale plain cake – I personally am not the type to leave leftover cake lying around until it becomes stale, but if you happen to, then by all means use it. Just be a bit more gentle when tossing in egg mixture
Not recommended / “unusual” results…..
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Bread that is TOO stale – slightly stale bread is ideal (see recipe notes), but bread that’s so gone dry it crumbles into breadcrumbs when you crush it, or if it’s rock hard and you can’t tear it by hand, or so solid you can grate it into bread crumbs, it is no good. This is because once soaked in the egg mixture, it will disintegrate into breadcrumbs;
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Very crusty and chewy artisan bread (like sourdough) – while it will work just fine, it will not be as soft and custardy. Mind you, the sourdough sold at grocery stores and everyday bakeries are not that crusty so will work fine, I am mostly referring to the more expensive (proper) sourdough;
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Seeded and savoury flavoured breads – I’m not here to tell you how you should or should not flavour your bread and butter pudding, but I will say that using Cheese and Bacon Rolls might yield a somewhat odd result…😂
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Heavy breads – Pumpernickel, dense ryes and the like …. obviously.
Today I’ve used a stale loaf of plain white cob bread that was intended for another recipe that never happened.
How to make Bread and Butter Pudding
Here’s how to make it:
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Cut or tear bread into chunks;
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Whisk wet ingredients and flavourings together;
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Mix through bread gently – especially if using bread that’s not stale because it will disintegrate – then leave to soak for 3 minutes so the bread really absorbs all the flavour;
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Transfer to baking dish, then drizzle with butter (because, after all, we are making a Bread and BUTTER Pudding!) which will make the top extra golden;
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Bake 25 – 30 minutes until golden but still jiggly underneath when you poke it; and
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Optional – brush with more butter to make it glisten and for extra buttery flavour.
Pre-sliced bread – the steps are a bit different because the slices are thinner so it’s better to butter then layer them, then pour over the custard mixture. I’ve included directions in the recipe notes.
It looks pretty unimpressive when you soak the bread in the egg mixture, and you will probably be dubious – I certainly was the first time I made this. But have faith! Because half an hour in the oven will transform THIS….
….into THIS!!!
Golden and crusty on the surface, and beautifully custardy inside, once you start eating, it is impossible to stop!
Large one for sharing – or individual servings
For ease of preparation, I’ve made this in one big baking dish but you can certainly make individual ramekins if you’d like. That’s how it’s made at upscale bistros, and it plates up really nicely if you put the ramekin on a plate along with a little jug of sauce or a dish of ice cream.
If you make one large one, just leave it to rest for a few minutes after taking it out of the oven. It will make it “set” slightly so you can cut neat slices rather than the bread pieces tumbling everywhere.
Also, a nice way to serve it is to cut square pieces and stack them on top of each other to make it look taller, which is how it’s pictured throughout this post.
Toppings for Bread and Butter Pudding
I intentionally make my Bread and Butter Pudding less sweet than most – I only use 1/2 cup of sugar compared to around 1 1/2 – 2 cups for the same quantity of bread in some versions – because my base assumption is that there WILL be toppings.
There’s plenty of options, and here are just a few ideas:
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Ice cream – the contrast between creamy and cold against hot/crusty/custardy is just a match made in heaven;
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Custard – rich and silky, I prefer using the pouring kind but the dolloping kind would be terrific too!
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Cream or mascarpone
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Strawberries and cream (YES!)
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Maple syrup, golden syrup, honey
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Chocolate sauce, strawberry, salted caramel or other sweet sauces
Fellow Bread and Butter Pudding fans! TELL ME – what is your favourite topping? Let’s round out the list!! – Nagi xx
Watch how to make it
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Bread and Butter Pudding
Ingredients
- 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes (see Note 1 if for pre-sliced bread)
- 1 cup sultanas or raisins (or more!)
Egg Mixture:
- 3 eggs
- 1 1/2 cups milk (low or full fat, not zero fat)
- 1 cup heavy / thickened cream (or any other cream, Note 2 for more milk option)
- 3 tbsp / 40g unsalted butter, melted and cooled
- 1/2 cup white sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
Finishes / Serving
- 30g / 2 tbsp unsalted butter, melted - for top pre baking
- 20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
- Icing sugar / powdered sugar, for dusting
- Ice cream, cream, custard, chocolate sauce, caramel sauce, etc
Instructions
- Preheat oven to 180°C/350°F (all oven types)
- Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
- Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
- Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart). If you have lots of sultanas on the surface, poke them below the surface (Note 3).
- Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
- Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
- Serve - rest for a few ninutes, then serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.
Recipe Notes:
Nutrition Information:
Originally published April 2017. Updated with sparkling new photos and video – because I had a disaster recipe filming week this week, needed something low stress to shoot to share today, and because I had a giant loaf of stale bread to use!
More cosy warm desserts
Life of Dozer
Yet another benefit of shaved-belly-Dozer……
…..less WATER SPRAY! I can’t tell you the number of times I’ve been splattered when I’m not suitable attired. At least I can enjoy 20% less splatter until his fur grows back!!!
And from the original publication date:
Mine!
(And for once, he’s right. They were on sale. I stocked up!!!)
Jemayma says
Hi Nagi, i lived in England United Kingdom. I tried so many of your recipes and all are lovely. But my favorites go to are the marinated ones as i do prepare in advance keep a lot in the freezer and just cook them whenever i am in a rush😁😍😍😍😍… winning the 🎁 will be a great thing to add in my kitchen 😇😇😇
Nagi says
I love hearing this Jemayma, it makes life so easy when you’re busy doesn’t it?! N x
Dee says
In France, where I live, it is called Pain perdu and served with icing sugar or custard (crème anglaise) . I add cinnamon to my sugar mix. Total bliss.
Nagi says
Creme Anglaise yes! Ughhh I’m drooling at the thought ❤️ N x
David says
Hi Nagi, David from Sydney Australia. I would love to try this but 50g of carbs is a big hit. What the hell, I’ll give it a go!
Nagi says
Eat air tomorrow David! Spoil yourself 😂 N x
Deirdre Mathias says
Am really enjoying your site with your friendly clear and concise instructions. The few dishes I have made under your guidance have been a success.
Your dog is adorable.
Nagi says
That’s great to hear Deirdre, I really appreciate the feedback! N x
Debbie says
I love bread and butter pudding, I’ve had it all my life. My favourite topping is to serve it warm with a spoonful of hard sauce melting over the top.
Yum!
Nagi says
Ohhhh YUM!!! N x
Richard l Fuller says
I live in connecticut in the United States of America. I would like to win your gift.
Adrienne Dudley says
I used to make a version of this every Easter as dessert because one of my children’s partners was allergic to chocolate. I made it using croissants and either marmalade or raspberry jam. You just split the croissant, butter it and then add the jam. I cut them into thirds, layered them in the dish and poured the egg/cream mix over it. 😋
Nagi says
So decadent Adrienne, I’m loving these ideas! N x
paul says
Hi Nagi, Hope you and mom are well.My late mother used to spoon a small amount of marmalade on the top for the last five mins of cooking and boy what a game changer.
Nagi says
I’m going to have to try this Paul!! N x
alimak says
Oh, this looks awesome (of course, it’s a Nagi recipe!!)
Seriously, I haven’t thought of this in years, comfort food central; thanks Dozer; I mean Nagi (jk)
xx
Grace says
I got really excited when I received the email with a heading Bread Pudding. My Mum used to bake bread pudding when I was little and I thought I might have a nostalgic taste trip down memory lane. But so disappointed this is Bread and Butter pudding, which is also delicious, but not what I was hoping for. Love your recipes Nagi, but now looking for an old fashioned Bread Pudding recipe.
Nagi says
Hi Grace! Are you thinking of the version using sliced sandwich bread which is cut in half and buttered, then layered in a dish? If so, I have directions for this in the recipe notes – same recipe, it is just constructed slightly differently because it’s slices not cubes of bread 🙂 N x
Jeannie says
Hi Nagi, I only have skim milk at home. Would that be good enough to use? Ta xx
Nagi says
Hi Jeannie, that should be fine here. N x
Smita says
Made this the first time in July for my son who has quite often requested bread pudding instead of cake for his birthday – he said it was the best ever. I’ve made it twice since and it has been fabulous each time!
Cindy says
I tried it using your cinnamon swirl bread and this was fantastic!!! I prefer a more well done bread pudding so I baked it until it didn’t wobble. Perfection.
Flick says
I made this last. Iggy with leftover apple log from Bakers Delight. Was delicious!
Antoinette says
I made this today & it was absolutely divine. Thank you so much Nagi for the inspiration when I need to impress family & friends. None of your recipes I’ve ever made has flopped. I love the suggestions & alternatives & easy to follow videos. You are the best. ♥️
Sophia says
Can i use the leftover dinner rolls from your recipe to make this? For some reasons the rolls I made last night came out dense and spongey, rather than fluffy though they still rised and browned beautifully…
Nagi says
Oh no Sophia, did you make any changes to the recipe? Definitely make them into bread and butter pudding though! N x
Sophia says
No… the only thing I could think of is maybe I let the yeast mixture sit longer than 5 mins?
And the first 2 times I did came out nice and soft and fluffy.
Jean White says
I just saw this on TV but they used plain white bread and I never use that, so it is nice to see your method Haven’t made it yet but it’s on my list. It would be fun with grandkids.
Karen Katiyo says
Hello Nagi,
I’m almost (ha!) ashamed of how many times I’ve made this dessert ever since discovering your recipe. It is absolutely divine!
Just a quick query, do you have any plans to develop an app?? I think it would be awesome!
Nagi says
I’m so glad you love it Karen! I used to have an app but it wasn’t financially viable to keep. I have the My RecipeTin function on my website though allowing you to save your favourites 🙂 N x
Zia says
Hi Nagi
I am passionate about baking and cooking in the kitchen .Yesterday,baked your chocolate muffins with the buttercream frosting …As usual they turned out amazing with just the right amt of sugar .
Whilst I am writing this to you ,I have your bread pudding baking in the oven and at night your Mediterranean muffins are coming up For the family
Total addict I have become .
Thank you tons for all your recipes
Love from India
Nagi says
Wahoo, that sounds great Zia!! N x
Shamala says
Dear Nagi,
Did this this afternoon, we had a sweet lunch to defeat the odd! I omitted the raisins and used semi sweet chocolate. It was nice and we all enjoyed it.
Thanx a lot for sharing your experience via your recipes. This is the first website I came across where a clear instruction and the possibilities of things will happen if substitutes used written down clearly. Kinda off addicted to your website for the past one week. I have a list of your recipe in my TO-DO list before Movement Control Ends….
#StayHome #StaySafe
Nagi says
Thanks so much Shamala, love to know what you think of more recipes if you try them!! N x