Golden, buttery, and soaked in sweet vanilla custard, Bread and Butter Pudding is the very definition of British comfort food. This timeless dessert has graced royal tables and humble family kitchens alike for centuries. It transforms simple, everyday ingredients—bread, butter, milk, and eggs—into something warm, indulgent, and absolutely irresistible. Perfect for cozy evenings, afternoon tea, or even a special holiday dessert.
Who Is This Recipe For
This recipe is for anyone who loves nostalgic desserts that feel both simple and elegant. Whether you’re an Anglophile, a dessert lover, or just looking to give leftover bread a new life, this pudding is sure to delight. It’s easy to make, budget-friendly, and guaranteed to impress guests with its rich flavor and classic charm.
Why It’s Great
- A true British classic with royal heritage
- Uses everyday ingredients you already have at home
- Warm, creamy, and comforting
- Perfect for make-ahead desserts and family gatherings
- Delicious served hot or cold, plain or with custard or cream
Ingredients
- 6 slices day-old white or brioche bread, buttered on both sides
- ¼ cup (40 g) raisins or sultanas
- 2 cups (480 ml) whole milk (or half milk, half cream for richness)
- 3 large eggs
- ⅓ cup (70 g) sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg (optional)
- Zest of ½ lemon (optional, for a royal touch)
- 1 tablespoon sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a medium baking dish with butter.
- Prepare the bread: Butter each slice generously and cut into halves or triangles. Arrange half the bread in the dish, overlapping slightly. Sprinkle with half the raisins.
- Add another layer: Repeat with the remaining bread and raisins.
- Make the custard: In a mixing bowl, whisk together eggs, sugar, milk, vanilla, and nutmeg until smooth. Pour the custard evenly over the bread, pressing down lightly so every slice soaks up the mixture.
- Rest: Let sit for 10–15 minutes so the bread absorbs the custard.
- Bake: Sprinkle the top with a tablespoon of sugar and bake for 35–40 minutes, until golden brown and puffed.
- Serve warm with cream, custard, or a drizzle of caramel sauce.
Kitchen Equipment Needed
- Mixing bowl
- Whisk
- Baking dish
- Measuring cups and spoons
- Oven
Storage Tips
Cool completely before covering. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. This pudding can also be served cold—it’s just as delicious!
Recipe Variations
- Royal twist: Add orange zest, currants, and a splash of sherry or brandy.
- Chocolate version: Spread a thin layer of chocolate hazelnut spread on the bread before layering.
- Vegan alternative: Use plant-based milk, vegan butter, and flaxseed eggs for a dairy-free delight.
FAQ
Why is it called Bread and Butter Pudding?
Because it was traditionally made with buttered bread layered with custard before baking—a simple yet ingenious way to use leftovers.
Can I use stale bread?
Yes, slightly stale bread works best as it absorbs the custard without becoming mushy.
What’s the best bread to use?
Brioche or white sandwich bread gives the softest, richest result, but croissants or panettone also work wonderfully.
Conclusion
Warm, buttery, and steeped in British tradition, this Bread and Butter Pudding is more than a dessert—it’s a story of comfort, history, and timeless flavor. Serve it to guests or enjoy it by the fire with a cup of tea, and you’ll understand why it’s been a royal favorite for generations.
Enjoy !!!
