Bread and Butter Pudding

There’s something deeply comforting about warm custard-soaked bread straight from the oven: the first breath brings a heady aroma of vanilla and browned butter, the top crackles into a golden, slightly caramelized crust, and beneath that the texture is lusciously soft and tender with pockets of plump, chewy raisins. This Bread and Butter Pudding is a gentle, nostalgic dessert that tastes like home—part breakfast, part dessert, perfect for when you want something simple but emotionally satisfying.

Serve it for a cozy brunch, a low-fuss holiday breakfast, or a relaxed dinner-party dessert that travels well from oven to table. If you love rich, comforting dishes, you might also enjoy a savory contrast like this savory butter chicken with coriander rice and naan that pairs beautifully with the same warm, communal spirit.

At a Glance

Prep Time: 15 minutes (plus 10 minutes soaking)
Cook Time: 30–40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (recipe yields 6 servings). These values are approximate and were calculated using standard ingredient profiles from USDA FoodData Central; for general dietary context see guidance from the CDC and other public health resources.

Calories: ~510–520 kcal
Protein: ~10 g
Total Carbohydrates: ~54 g
- Sugars: ~41 g
- Fiber: ~1 g
Total Fat: ~29 g
- Saturated fat: high (due to cream, butter)
Cholesterol: ~120–130 mg
Sodium: ~230 mg

Notes on these numbers:

Values will change with the type of bread (whole grain vs. white), whether you use low-fat or whole milk, salted vs. unsalted butter, and portion size.
For dietary recommendations and context (daily calorie needs, saturated fat limits), see resources such as the CDC and USDA dietary guidance.

Moments to Savor

This pudding is made to be enjoyed in slow, mindful bites. Reasons to make it:

Nostalgia & connection: It calls to mind family breakfasts and comforting childhood desserts—ideal for weekend gatherings or to brighten a cold evening.
Ease & thrift: It transforms simple pantry staples and leftover or slightly stale bread into something elegantly indulgent.
Versatility: Dress it down with a splash of cream and berries for brunch or dress it up with a warm whiskey sauce for holiday dessert service.

Step-by-Step Instructions

Ingredients

6 slices bread (preferably slightly stale; white or brioche work best)
4 tablespoons butter (softened for spreading)
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup raisins (or sultanas)
Nutmeg, freshly grated (optional)
Pinch of salt

Optional ingredients and substitutions:

Use brioche or challah for a richer texture; whole-wheat bread adds nuttiness and extra fiber.
Replace heavy cream with additional milk (use 1 1/4 cups milk + 3/4 cup cream or 2 cups milk for a lighter custard).
Swap raisins for chopped dried apricots, cranberries, or chocolate chips.
For a lower-sugar version, reduce sugar to 1/2 cup and add a drizzle of honey or maple when serving.
For a boozy note, soak raisins in 1–2 tablespoons of rum or brandy for 15 minutes before layering.

Method

Preheat the oven to 350°F (175°C).
Grease a baking dish (about 8×8-inch or similar) with butter.
Spread butter on one side of each slice of bread and cut them into triangles.
Layer the bread in the baking dish, sprinkling the raisins in between the layers.
In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, a pinch of nutmeg (if using), and a pinch of salt until well combined.
Pour the custard mixture over the bread, allowing it to soak in for about 10 minutes.
Bake in the preheated oven for 30–40 minutes, or until the top is golden and the center is set (a knife inserted in the center should come out clean-ish — a little custard cling is fine).
Allow to cool slightly before serving.

Practical tips:

Let the bread sit in the custard for the full 10 minutes so the center comes out soft—press the slices gently so they absorb evenly.
If the top browns too quickly, tent lightly with foil halfway through baking.
Avoid overwhisking the eggs with the milk (you don’t want too much air) to keep the custard silky rather than souffle-like.

Best Pairings

Plain or with a generous pat of butter for old-fashioned comfort.
Serve warm alongside a strong cup of tea or espresso; it’s lovely with milky coffee for brunch.
For a festive touch, add a scoop of vanilla ice cream or a drizzle of warm caramel or crème anglaise.
Try it with fresh berries or a simple fruit compote to cut the richness.
For a brunch mash-up, plate it with a savory option such as a garlic bread grilled cheese sandwich to balance flavors and textures.

Shelf Life & Storage

Room temperature: Best eaten the day it’s baked; can sit up to 2 hours covered on the counter.
Refrigeration: Store in an airtight container or covered tightly with plastic wrap for up to 3–4 days.
Freezer: You can freeze portions (wrap well in plastic and foil or use freezer-safe containers) for up to 2 months. Thaw in the refrigerator overnight and reheat gently in a 325°F (160°C) oven until warm.
Reheating: Reheat single portions in a microwave for 30–60 seconds (check) or in a 325°F oven for 10–15 minutes, covered, until warmed through.

Insider Secrets

Best bread choices: Day-old brioche, challah, or thick-sliced white bread give the creamiest interior; whole-grain provides better structure and more fiber.
Custard ratio: The combination of whole milk + heavy cream (2 cups +1 cup) with 4 eggs gives a balance of silkiness and set. Too much milk and the center may be loose; too many eggs and it will be more firm and eggy.
Texture cues: When the top is golden and a skewer near the center comes out with moist custard but not raw liquid, it’s done. It firms slightly as it cools.
Flavor layering: Toast the bread lightly before buttering to add depth; sprinkle a little cinnamon or orange zest with the raisins for brightness.

Fun Flavor Ideas

Decadent Chocolate Orange

Add 1/2 cup mini chocolate chips and 1 teaspoon orange zest. Swap half the sugar for brown sugar for caramel notes.

Apple Cinnamon Crumble

Layer thinly sliced apples (tossed with a little sugar and cinnamon) between the bread layers. Top with a simple oat crumble for crunch.

Vegan/Non-dairy

Use a sturdy day-old vegan brioche or thick sliced vegan bread, replace eggs with a chickpea-flour custard (1 cup chickpea flour + 3 cups non-dairy milk, whisked and sweetened), and use coconut cream instead of heavy cream. Note: texture will differ but it’s tasty.

Gluten-free

Use gluten-free bread. Beware that gluten-free loaves can be drier—allow a bit more soak time and consider adding an extra 1/4 cup milk.

All Your Questions Answered

Q: Can I use fresh bread or must it be stale?
A: Slightly stale bread is better because it soaks up custard without turning mushy. Fresh bread can work if you toast it lightly first or let it sit uncovered 2–3 hours.

Q: My center is still runny—what did I do wrong?
A: Either the oven temperature was too low, the custard ratio was too wet (too much milk), or you didn’t bake long enough. Return to oven and bake until center sets.

Q: How can I make it less sweet?
A: Reduce the added sugar to 1/2 cup and use unsweetened dried fruit or fresh fruit to lower the overall sugar content.

Q: Is there a way to make it ahead?
A: Yes—assemble, cover, and refrigerate for up to 24 hours; bake just before serving. This helps flavor meld and saves time on the serving day.

Q: Can I double the recipe?
A: Yes—use a larger baking dish and increase bake time slightly; check doneness with the skewer test.

Conclusion

Bread and Butter Pudding is a humble but deeply satisfying dish that rewards simple ingredients and a bit of patience—perfect for warming the house on a chilly morning or finishing a celebratory meal on a cozy note. If you’d like a slightly different take or another tested version to compare technique and quantities, these two trusted recipes are excellent references: Bread and Butter Pudding – RecipeTin Eats and Bread and Butter Pudding Recipe.

Try the recipe, tweak it to your taste, and share your results—I’d love to hear how you make it your own.