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!!!)
Laura says
Love, love bread pudding with good rum sauce. Unfortunately hubby does not like it. It is a REAL treat when I do get it.
Nagi says
Make up individual ramekins for yourself!!! N xx
Carla says
I won’t make this, as I’m not a sweet tooth, and I had the Italian version (torta di pane cioccolata) last week Sunday.
A good thing to do to the bread is butter it and put apricot jam on top of that and sandwich the bread slices together then put in the custard.
Also the highest and best use of stale chocolate croissants (pain au chocolat) is pain perdu (bread and butter pudding).
Now that is dangerously good.
Nagi says
CROISSANT bread and butter pudding?? *She swoons at the thought….*
June Surycz says
Delicious, Delicious. I’m in Toronto, Canada.
Nagi says
Thanks so much June 🙂 N x
Gavin says
Bread & butter pudding is one of my favourite desserts although it has competition with your self-sauced butterscotch pudding. To serve with it? It has to be custard!
Nagi says
Try custard AND ice cream 😂 I did that when I shot these photos because I had both out! N x
Ann Brady says
Can’t wait to try this! I have a loaf of challah in my freezer that I plan to use. I’m in Prescott, Arizona, USA.
Nagi says
YUM! I wish challah was more accessible where I am 🙂 N x
Angel says
Hi Nagi, you are so right! Bread pudding is so easy and very addicting! We make ours with a Bourbon sauce! Yummmay!!!
Nagi says
The great Southern Classic!! N x
Jane Lemley says
Can this awesome bread pudding recipe work with gluten free bread? This is my favorite dessert but now that I eat gluten free, I am afraid it will not turn out as well.
Nagi says
Yes! I forgot to add that tip in, it’s now in the notes 🙂 N x
Mary says
Hi Nagi. My mouth is watering just from reading your incredible B&B Pudding. I will be trying it sometime over the weekend. It looks DIVINE !!I think I might try it with a Butterscotch
Sauce & Double Thick Cream, as an alternative to Ice Cream 🍨 OR maybe I’ll have all three – YUMMO. Hugs for Dozer. XX love Mary.
Nagi says
UGH! You’re torturing me with the vision Mary! N x
Judith Diehl says
Don’t forget, you can also make savoury bread pudding – great use for the savoury loaves you mentioned.
Judith from Kendal, Ontario Canada
Nagi says
YES! I shared one ages ago, I want to repost it with a video 🙂 I do a bacon one for breakfast in a cake tin (round is fun!) and a chicken veg one! N x
Kay says
Hi Nagi,
Growing up we had Bread and Butter Pudding all the time, actually, far too often. We didn’t have much money so nothing at all went to waste. Your recipe brought back so many memories of my mum trying to make me eat it but I wouldn’t, no matter how hungry I was.
Nagi, ‘your’ recipe and photos made my mouth water and I’m sure my mum is up there saying “I told you so”!
It will be on the list for dinner tomorrow night and I can’t wait!!
Nagi says
I hear you Kay! This sounds so first world to say this, I but I got SICK of sashimi when I was a kid because my parents would make us go fishing every weekend to catch fish because a) you couldn’t buy sashimi grade fish at the shops b) we wouldn’t have been able to afford it even if you could. Nowadays I crave it!!! (And as a kid, I would have been totally envious of you getting Bread and Butter Pudding aaalll the time!) N x
Alyce says
Ooh, looking forward to making this (as all your recipes turn out spectacularly)! My favourite version so far spreads lemon curd on slices of brioche and tucks apricot halves between.
Nagi says
AAHHH! That sounds AMAZING!!
Dara says
Love bread pudding! What a great recipe Nagi! Chopped stale croissants bring this up to the next level. I often make a chocolate version by adding baking cocoa powder to the egg custard and chocolate chips to the mix. Add marmalade for a chocolate orange version. I usually soak it overnight and then bake.
Nagi says
Dara! You’re killing me with these suggestions!!! 🙂 YUM N x
David Kennedy says
Hey Nagi… how about soaking the sultanas in either… brandy/whiskey/baileys and adding them to the pudding!
Nagi says
YES! I love that, I’m adding that tip into the recipe! N x
Guy Hodgson says
No words can describe this dish – It reminds me of yesteryear when bread and butter pudding was “the best desert” that we had!
Absolutely well done!!
Nagi says
It is STILL one of the best desserts, in my humble opinion!! 🙂 It will never go out of fashion! N x
Paul says
Oh Nagi, you forgot the best.
Slightly stale Hot Cross (Easter) buns are the best thing ever for a pudding.
Not the chocolate chip type, though, as they are wrong on all counts.
Nagi says
It’s on the list!!! 🙂 N x
Martin Ancheta Ng says
Another lovely recipe to try for a cold weekend weather in London, using left over bread for the week and warm custard topping will be nice 😋😋😋 Good way to save money and minimise food waste 💵 ♻️
Nagi says
Yes exactly Martin!!! N x
Wendy says
I really like this easy recipe. and the brilliantly shot pictures just makes me go drooooool!!
Just a question – is there a version that can be made over the stove? Also, will using salted butter drastically affect the outcome? My kids only have salted butter so I don’t stock the unsalted version : (
Nagi says
Hi Wendy! Salted butter will be absolutely fine – probably even better because a touch of salt is always wonderful in desserts 🙂 As for stove version – I am pondering that exact question myself for an upcoming camping trip! I am thinking if you use a well buttered skillet and cook it over very low heat, covered, then that should set the custard all the way through and you get a gorgeous golden base (ie flip to serve). I am 99% confident that will work! N x
Marie says
Hi Nagi, this looks like a delicious treat for a miserable rainy weekend in Melbourne, VIC. Do you think gluten free bread would work ok in this recipe?
Nagi says
Hi Marie, yes – I’ll pop a note in the recipe notes. N x
Helen mcdonald says
wholesome, luscious, baked bread and butter pudding. A family favourite. Would love this great knife to come here in Victoria. Thank you, keep safe.
Nagi says
Can’t go past a classic can you Helen!! N x
Lesley says
Poor baby Dozer – I hope he’s feeling ok – but this problem seems to have there for quite a while.
You may already be consulting the vets at SASH, North Ryde – but if not please keep them in mind. They’re the best specialists in Australia.
Regards,
Lesley Lamond
Nagi says
Hi Lesley, yes he’s slowly on the mend 🙂 N x