🇬🇧 United Kingdom · Dessert
Bread and Butter Pudding
By eatmundo · July 5, 2026
This comforting and traditional British dessert transforms simple ingredients into something truly special. Stale bread slices, buttered and layered with sweet raisins, are baked in a rich, creamy custard until golden and bubbling, offering a delightful texture and warmth.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) (Gas Mark 4). Lightly butter a medium-sized ovenproof baking dish, roughly 20x20 cm (8x8 inches) or similar.
- 2
Take 6-8 slices of day-old white bread and generously butter each slice right to the edges. Then, cut each buttered slice diagonally into two triangles.
- 3
Arrange half of the buttered bread triangles, butter-side up, in a single layer at the bottom of your prepared baking dish. Sprinkle half of 50g (1/4 cup) raisins evenly over this layer. Repeat with the remaining bread and raisins, overlapping slightly for a rustic look.
- 4
In a large bowl, whisk together 2 large eggs, 400ml (1 ¾ cups) full-fat milk, 100ml (½ cup) double cream, 50g (¼ cup) caster sugar, and 1 teaspoon of vanilla extract until everything is perfectly combined and smooth.
- 5
Carefully pour the creamy custard mixture gently and evenly over the layered bread in the dish, ensuring all the bread pieces are thoroughly soaked. Let the pudding stand for 10-15 minutes to allow the bread to absorb the custard fully. This is key for a truly moist pudding.
- 6
Once the bread has absorbed the custard, lightly grate a little fresh nutmeg over the top of the pudding for that classic aromatic finish.
- 7
Bake in the preheated oven for 35-40 minutes. The pudding should be beautifully golden brown on top, delightfully puffed up, and set around the edges but still have a slight wobble in the very centre – a sign of a perfectly creamy interior.
- 8
Remove from the oven and serve warm, perhaps with a drizzle of extra cream, custard, or a scoop of vanilla ice cream for an ultimate treat.
Frequently Asked Questions
Which type of bread is best for Bread and Butter Pudding?+
Stale white bread, brioche, or challah work wonderfully. Their slightly dry texture absorbs the custard well, and their richness adds to the pudding's flavor.
How can I tell if my Bread and Butter Pudding is properly cooked?+
The pudding is done when the custard has set around the edges but still has a slight wobble in the center, and the top is golden brown and caramelized. An inserted knife should come out mostly clean.
How can I prevent the custard in my Bread and Butter Pudding from becoming watery or curdling?+
Ensure the bread soaks sufficiently to absorb the custard before baking. Also, avoid overbaking at too high a temperature, as this can cause the eggs in the custard to curdle.
What are some good substitutions for raisins in Bread and Butter Pudding?+
You can swap raisins for other dried fruits like sultanas, cranberries, or chopped apricots. For a non-fruit option, chocolate chips or orange zest also make delicious additions.
Mundo Match
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