Old-Fashioned Bread and Butter Pudding
Bread and butter pudding is the kind of dessert that makes you feel like you are getting away with something—stale bread and a handful of pantry staples come together into a warm, custardy dish where everyone fights over the crunchy top. It fills the kitchen with that vanilla-and-butter smell, and it takes almost no time to throw together.
This is the version I keep coming back to when I want something simple and deeply comforting. The custard sets just enough to hold its shape but still melts on your spoon, with a golden, sugary crust on top and soft, tender layers underneath.
What Makes This Pudding So Good
The crusts stay on the bread, which gives each spoonful a bit of chew against all that soft custard. I use brown sugar for the top because it caramelises into a thin, crackly layer that everyone nudges each other to get to first.
It also happens to be the best way to use up leftover bread. You feel thrifty while eating something that tastes far richer than the work it takes, and you can have it in the oven while you clear the dinner plates.
Ingredients
- 8 slices stale white bread, crusts on: about 6 cups torn; day-old bread soaks up the custard without turning to mush.
- 3 tbsp unsalted butter, softened: for spreading on the bread.
- 1/3 cup raisins or sultanas: optional; soak in a splash of warm water or tea while you prep if you like them plump.
- 4 large eggs: give the custard its structure.
- 1/3 cup granulated sugar: sweetens the custard just enough.
- 2 cups whole milk: the bulk of the liquid.
- 1/2 cup heavy cream: makes the custard richer; you can replace it with more milk.
- 2 tsp vanilla extract: use a good one if you have it.
- 1/4 tsp ground cinnamon: a gentle spice note; skip if you prefer plain.
- 2 tbsp brown sugar: for that crackly top.
Variations / Substitutions
- Bread: swap in brioche, challah, or sourdough. Softer loaves give you a more pudding-like texture, while sourdough adds a slight tang.
- Dairy-free: use oat milk and full-fat canned coconut cream in place of the milk and cream, and swap the butter for a plant-based block.
- Dried fruit: dried cranberries, chopped dried apricots, or even dark chocolate chips work instead of raisins.
- Sugar swap: light brown sugar or honey can step in for the granulated sugar, though honey makes the custard a little softer.
If you like this, a simple rice pudding is another no-fuss dessert that scratches the same cosy itch.
How to Make Old-Fashioned Bread and Butter Pudding
Step 1: Butter the Bread and Layer
Heat your oven to 350°F (180°C) and use a little extra butter to grease a 2-quart baking dish (an 8×8 or similar works). Spread the 3 tbsp softened butter evenly over one side of each bread slice, then cut the slices in half diagonally.
You will see the butter sit on the surface, and that is exactly what you want—it will melt into the custard as it bakes. A layer of buttered bread, a scatter of raisins, repeat, until the dish is filled and the last pieces are butter-side up.
Step 2: Whisk the Custard
In a large bowl or a big measuring jug, whisk the 4 eggs and 1/3 cup granulated sugar until the mixture is pale and a little foamy, about 30 seconds. Pour in the 2 cups milk, 1/2 cup cream, 2 tsp vanilla, and 1/4 tsp cinnamon, and whisk again until everything is combined with no streaks of egg white.
The custard will smell sweet and faintly spiced right away. Whisking the eggs and sugar first helps dissolve the sugar so the custard has a smooth mouthfeel, not a gritty one.
Step 3: Pour and Soak
Slowly pour the custard over the layered bread, making sure to coat every piece. Press the bread down gently with the back of a spoon so the top layer soaks as well. Leave the dish on the counter for 10 minutes while the oven finishes heating.
After 10 minutes, the bread will have drunk up most of the liquid and the top pieces will look slightly puffed. This soak is what gives you that soft, almost silky centre once it bakes.
Step 4: Top and Bake
Sprinkle the 2 tbsp brown sugar evenly over the surface, then slide the dish into the oven. Bake for 35 to 40 minutes, until the top is deep golden and the centre still has a gentle wobble when you nudge the dish; it should not be liquid, but it will set fully as it sits.
The kitchen will fill with a warm caramel scent. A knife slipped into the middle should come out without runny custard clinging to it, though a little soft custard on the tip is fine.
Step 5: Slice and Serve Warm
Let the pudding rest on the counter for 10 minutes, just long enough to firm up without losing that fresh-from-the-oven heat. Slice into generous squares and spoon them into bowls.
A pour of cold heavy cream or a scoop of vanilla ice cream against the warm pudding makes the whole thing feel a little extra without any extra work. The top crackles when you break into it, and the custard underneath will be soft and steaming.
Tips for the Best Bread and Butter Pudding
- If your bread is fresh, lay the slices out on a rack for an hour or pop them in a 300°F oven for 5 minutes to dry them out before buttering. This stops the pudding from turning gluey.
- A slightly shallower dish gives you more crispy top and edges, which is what most people fight over, so use a 9×13 if you want more golden bits.
- You can assemble the whole dish, cover it, and refrigerate overnight. Pull it out while the oven preheats and add 5 to 10 extra minutes to the bake time straight from the fridge.
- Check for doneness around 35 minutes. Every oven runs a little differently, and the pudding is done when the top is deeply golden and the centre wobbles like a soft set custard, not like a wave.
Bake times by dish size:
| Dish size | Approximate bake time |
|---|---|
| 2-quart (8×8) | 35–40 minutes |
| Shallow 9×13 | 30–35 minutes |
Keeping Bread Pudding Fresh
Store leftover pudding tightly covered in the refrigerator for up to 3 days. The top will soften as it sits, but the flavour stays lovely. To reheat, warm individual portions in the microwave until hot, or cover the whole dish with foil and heat in a 300°F oven until warmed through.
Frequently Asked Questions
My pudding turned out watery. What went wrong?
It likely needed more time in the oven. Bake until the centre jiggles only slightly, then let it rest—carryover heat will finish setting it.
Can I use other dried fruit?
Yes, dried cherries, chopped dried apricots, or currants all work nicely. Soak them briefly in warm water so they stay soft during baking.
Can I skip the brown sugar on top?
You can, but you will miss the caramelised crunch that makes the top layer so good. A light dusting of granulated sugar will give you some sparkle but less crackle.
Can I use gluten-free bread?
Yes, use a sturdy gluten-free white loaf. Dense or seedy breads can turn heavy here, so stick to a lighter one and expect a slightly softer texture.
Bread and Butter Pudding Recipe
Ingredients
Method
- Heat oven to 350°F (180°C) and grease a 2-quart baking dish. Spread butter on one side of bread slices, cut in half, then layer butter-side up with raisins in the dish.
- Whisk eggs and granulated sugar until pale, then whisk in milk, cream, vanilla, and cinnamon until smooth.
- Pour custard over the bread, press down gently, and let soak for 10 minutes.
- Sprinkle brown sugar over the top and bake 35–40 minutes until deep golden and centre wobbles gently.
- Rest for 10 minutes, then slice into squares and serve warm with cream or ice cream.
