Easy Bread and Butter Pudding Recipe | Classic Comfort Dessert
Make bread and butter pudding with this easy recipe. Layers of buttered bread baked with creamy custard, raisins, and spices for a golden, comforting dessert. Perfect for family gatherings or holidays.
Equipment
- Baking dish
- Whisk
- Measuring cups & spoons
- Saucepan
- Oven thermometer
Ingredients
For Pudding
- 8 slices of day-old bread (white, brioche, or challah)
- 50 g butter, softened
- 75 g dried fruit (raisins, sultanas, or currants)
- Zest of ½ lemon
For Custard
- 250 ml milk
- 250 ml milk
- 3 large eggs + 1 yolk
- 3 large eggs + 1 yolk
- 40 g caster sugar
Optional Flavor Boosters
- 25 g demerara sugar (for topping)
- Marmalade glaze
- Pinch of nutmeg or cinnamon
Instructions
- Prepare Bread – Butter each slice and cut into triangles. Arrange in greased baking dish, sprinkling dried fruit and lemon zest between layers.
- Make Custard – Warm milk and cream in a saucepan. Whisk eggs, yolk, sugar, and vanilla in a bowl. Slowly pour warm milk mixture into eggs, whisking constantly.
- Combine – Pour custard over bread layers. Press bread lightly to soak. Sprinkle demerara sugar on top.
- Bake – Bake at 350°F (175°C) for 40–45 minutes until golden and custard is set.
- Rest & Serve – Let rest 10 minutes before serving warm.
Notes
- Make-Ahead: Assemble pudding and refrigerate overnight; bake before serving.
- Variations: Try chocolate chips, marmalade glaze, or rum-soaked raisins.
- Serving Idea: Pair with custard sauce, whipped cream, or vanilla ice cream.
- Storage: Keeps 2–3 days in fridge; reheat gently in oven.
- Holiday Tip: Add cinnamon and nutmeg for festive warmth.