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:
-
Plain white bread – sliced, unsliced, loaf, block, rolls, hot dog or hamburger buns
-
Raisin bread or other similar flavoured bread that will suit a sweet dessert
-
Buttery breads – like brioche and challah
-
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…..
-
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;
-
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;
-
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…😂
-
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:
-
Cut or tear bread into chunks;
-
Whisk wet ingredients and flavourings together;
-
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;
-
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;
-
Bake 25 – 30 minutes until golden but still jiggly underneath when you poke it; and
-
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:
-
Ice cream – the contrast between creamy and cold against hot/crusty/custardy is just a match made in heaven;
-
Custard – rich and silky, I prefer using the pouring kind but the dolloping kind would be terrific too!
-
Cream or mascarpone
-
Strawberries and cream (YES!)
-
Maple syrup, golden syrup, honey
-
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!)
Tania| says
I havent had this for years but I love it. I’ve never tried i with custard but I am sure it would be perfect
Nagi says
It’s INSANE with custard!!
Darr says
Reading the new recipes and came across the photo’s of Dozer in a cap. I am sitting here laughing out loud. Love it.
So cute. Thank you, this made my day. Darr
Nagi says
Ha ha!!! That ridiculous one of him with the knitted hat?? Ohhhh….he hates it when I pull that out….I tease him with it all the time, I pull it out slowly and he backs away and runs out of the house!!
Dixie McVey-Jolly says
Wonderful recipe! There is a version using rye or pumpernickel – but doesn’t use sugar and does have a cheese sauce (using swiss or some such).
Nagi says
I LOVE making savoury bread bakes but I;ve absolutely never tried it with rye or pumpernickel, what an amazing idea! I have to try it!
RossC says
I like your custard recipe, over mine.. I make bread pudding for two often.. I have to figure how to reduce your creamy custard for four ramekin servings… :O)
Nagi says
It keeps so well!!!! Have it over 2 nights! 🙂
chandell monroe says
My grandmother used to make a lemon sauce for hers and she added nutmeg as well.
Nagi says
Ohhhhh! Grandma knows best – lemon sauce! That’s an amazing idea, I can’t believe I’ve never ever tried it!
Sherry B says
This looks divine! Our family has a similar dish that’s present at all holiday meals. A bit more sugar than this and pineapple tidbits instead of raisins. Son-in-law calls it dessert as a side dish! Goes so well with ham. I’ll be trying this for a real dessert at dessert time. Thanks so much. BTW, Dozer looks like he’s dreaming of meals to come!
Nagi says
PINEAPPLE!!! What a fantastic idea!!!
carlos at Spoonabilities says
Bread pudding is one of my favorite desserts. My mouth is watering right now.
Nagi says
ME TOOOOOOO!!!
Autumn says
Ooh, thanks for posting this. I’ve been waiting to try it with your custard.
Nagi says
I was slack! 🙂 I should have posted it straight after the custard!!
Dorothy Dunton says
Hi Nagi. Drooling on my keyboard….I definitely prefer custard sauce. I usually make it with French bread but for a lighter version I use brioche which is really good served for brunch with warm maple syrup. I sometimes substitute chopped dates for the raisins.
Nagi says
I LOVE making bread pudding with brioche!!! And DATES – what a fantastic idea Dorothy! N xx