Classic Bread and Butter Pudding

There’s something incredibly comforting about a warm dish of bread and butter pudding, fresh out of the oven. The smell alone, with hints of vanilla, cinnamon, and sweet raisins, is enough to make you feel at home. The golden, slightly crispy top gives way to soft, custard-soaked layers beneath, creating a contrast that’s just irresistible. Whether you’re baking it for a weekend treat, a family gathering, or simply to use up leftover bread, this recipe is pure cozy indulgence.

Behind the Recipe

This pudding is one of those desserts that feels like a warm hug in a bowl. It was a favorite in my grandma’s kitchen, where nothing went to waste and every slice of old bread found its way into something magical. I remember sitting at the table, watching the custard bubble around the edges and the smell filling the whole house. Over time, I’ve added my own little twists, but the heart of the dish remains beautifully simple.

Recipe Origin or Trivia

Bread and butter pudding dates back to at least the 18th century in England, where frugality met creativity in the kitchen. Originally made to use up stale bread, it became a staple dessert in British households. Its classic form includes sliced white bread, butter, raisins or sultanas, and a simple egg custard. Over the years, it has evolved with many variations across Europe and beyond, but its roots in humble, hearty cooking have never changed.

Why You’ll Love Classic Bread and Butter Pudding

This dessert checks all the boxes when it comes to comfort and ease. Let me walk you through the reasons:

Versatile: You can use any kind of bread you have on hand, from brioche to whole grain. Add-ins like chocolate chips or citrus zest give it a fun twist.

Budget-Friendly: It’s made with basic pantry staples, making it an affordable treat that doesn’t skimp on flavor.

Quick and Easy: Minimal prep time and no fancy techniques required. Just layer, pour, and bake.

Customizable: Add your favorite dried fruits, switch up the spices, or use non-dairy milk for a vegan version.

Crowd-Pleasing: Its nostalgic charm and rich texture win over just about anyone who takes a bite.

Make-Ahead Friendly: You can assemble it ahead of time and bake it later, or even reheat it beautifully.

Great for Leftovers: Slightly stale bread is actually ideal, and the pudding tastes even better the next day.

Chef’s Pro Tips for Perfect Results

To make this classic pudding truly shine, here are a few insider secrets that can make all the difference:

1. Use day-old bread: Slightly stale bread soaks up the custard better without becoming soggy.
2. Toast the bread lightly: This adds a subtle crunch and prevents the bottom from turning mushy.
3. Let it soak: Give your assembled pudding at least 15 minutes to absorb the custard before baking.
4. Add a hint of spice: A dash of nutmeg or a sprinkle of cinnamon takes the flavor up a notch.
5. Bake in a water bath: For a gentler, creamier bake, place the dish in a larger tray filled with hot water.

Kitchen Tools You’ll Need

No fancy gear needed here, just a few basics to bring it all together:

Baking Dish: A medium-sized ceramic or glass dish works best for even cooking.

Mixing Bowl: For whisking up the custard.

Whisk: To blend the eggs, milk, and sugar until smooth.

Measuring Cups and Spoons: Precision helps balance sweetness and texture.

Spatula or Spoon: For spreading the butter and assembling the layers.

Ingredients in Classic Bread and Butter Pudding

What makes this dish so magical is how simple ingredients come together in such a warm and inviting way. Here’s what you’ll need:

1. White Bread: 8 slices, crusts removed and lightly toasted. The base that soaks up all the creamy custard.
2. Unsalted Butter: 3 tablespoons, softened. Spread on the bread for richness and flavor.
3. Raisins: ½ cup. Adds bursts of sweetness and chewy texture in every bite.
4. Eggs: 3 large. Whisked into the custard to help set the pudding.
5. Whole Milk: 2 cups. Forms the creamy base of the custard.
6. Heavy Cream: ½ cup. Adds richness and smoothness to the custard.
7. Granulated Sugar: ⅓ cup. Sweetens the custard just enough without overpowering.
8. Vanilla Extract: 1 teaspoon. Brings a warm depth to the overall flavor.
9. Ground Nutmeg: A pinch. Adds a subtle, spicy warmth.
10. Ground Cinnamon: ½ teaspoon. Enhances the cozy, nostalgic aroma.

Ingredient Substitutions

Don’t worry if you’re missing something. Here’s how to make it work with what you have:

White Bread: Brioche, challah, or whole wheat.

Raisins: Sultanas, dried cranberries, or chopped dates.

Whole Milk: Any plant-based milk like almond or oat.

Heavy Cream: Coconut cream or more milk for a lighter version.

Granulated Sugar: Brown sugar or coconut sugar for deeper flavor.

Ingredient Spotlight

White Bread: Its neutral flavor and soft texture make it the perfect base, soaking up the custard beautifully without falling apart.

Raisins: These little gems plump up in the oven, adding sweet bursts that balance the creamy richness.

Instructions for Making Classic Bread and Butter Pudding

Alright, let’s get to the good stuff. Here are the steps you’ll follow to make this comforting classic:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Lightly grease your baking dish.
2. Combine Ingredients:
   In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
3. Prepare Your Cooking Vessel:
   Butter the slices of bread on one side. Cut them in halves or triangles and arrange half in the dish, butter-side up. Sprinkle half of the raisins over.
4. Assemble the Dish:
   Layer the remaining bread and raisins on top. Slowly pour the custard mixture over the layers, pressing down slightly so the bread soaks it in.
5. Cook to Perfection:
   Let it sit for 15 minutes. Place the dish in the center of the oven and bake for 35 to 40 minutes, or until golden and the custard is set but still slightly wobbly in the center.
6. Finishing Touches:
   Let it cool for 5 to 10 minutes before serving. Dust with powdered sugar or serve with a drizzle of cream if desired.
7. Serve and Enjoy:
   Serve warm with custard, cream, or even a scoop of vanilla ice cream.

Texture & Flavor Secrets

The magic here lies in contrast. The top becomes golden and crisp, while the inside remains soft, moist, and custardy. The buttered bread gives a rich, toasty flavor while the raisins add chewy bursts of sweetness. The spices bring warmth that lingers on your tongue, making each spoonful layered and satisfying.

Cooking Tips & Tricks

Before you grab your whisk, here are a few helpful pointers:

• Always use stale bread for best texture.
• You can soak the pudding longer, even overnight in the fridge.
• Add a splash of orange zest or chopped nuts for a twist.
• If the top browns too quickly, loosely cover with foil during baking.

What to Avoid

Here are a few common hiccups and how to sidestep them:

• Using fresh bread: It will get soggy and won’t hold its shape.
• Not soaking long enough: Your custard won’t fully absorb into the bread.
• Overbaking: This can lead to dry pudding. Look for a slight wobble in the center.
• Skipping the butter: It’s what gives that rich, golden crust and depth.

Nutrition Facts

Servings: 6
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can definitely get ahead with this recipe. Assemble the pudding a few hours or even a day in advance and refrigerate. When ready, bake as directed. Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave. It also freezes well for up to 2 months.

How to Serve Classic Bread and Butter Pudding

Serve it warm from the oven with a splash of cold cream, a dollop of custard, or a scoop of vanilla ice cream. For a fancier touch, top with fresh berries or a drizzle of caramel sauce.

Creative Leftover Transformations

If you have leftovers, don’t let them go to waste. Here’s what you can do:

• Turn it into a breakfast treat by reheating and adding a dollop of yogurt.
• Cut into cubes and pan-fry for a crispy bread pudding “crouton” to top ice cream.
• Blend with a little milk for a bread pudding milkshake.

Additional Tips

• For extra flavor, soak the raisins in warm water or orange juice before adding.
• A light dusting of powdered sugar adds visual charm and a hint of sweetness.
• Serve with a side of stewed fruit for a fresh twist.

Make It a Showstopper

Presentation matters, even for a humble dish. Serve in individual ramekins or rustic ceramic dishes. A sprinkle of powdered sugar or a drizzle of cream over the top adds elegance. Garnish with fresh mint or berries for color contrast.

Variations to Try

• Chocolate Chip Version: Replace raisins with dark chocolate chips.
• Apple Cinnamon: Add thin slices of apple between the bread layers.
• Coconut Cream: Use coconut milk and top with shredded coconut.
• Citrus Zest: Add lemon or orange zest to the custard.
• Berry Boost: Toss in fresh blueberries or raspberries for fruity bursts.

FAQ’s

Q1: Can I make this without eggs?
Yes, you can use a custard substitute like cornstarch and non-dairy milk for a vegan version.

Q2: What kind of bread works best?
Brioche or challah adds richness, but any sturdy white bread will do.

Q3: Can I use skim milk?
You can, though whole milk or cream gives a richer texture.

Q4: Can I freeze it?
Absolutely. Freeze in portions and reheat in the oven or microwave.

Q5: Can I add nuts?
Yes, chopped pecans or walnuts add a lovely crunch.

Q6: Is this very sweet?
It’s lightly sweetened, but you can adjust the sugar to your taste.

Q7: Can I use gluten-free bread?
Definitely. Just ensure it’s firm enough to hold the custard.

Q8: Should I serve it hot or cold?
Warm is best, but it’s also good chilled or at room temperature.

Q9: How long does it last in the fridge?
Up to 3 days, stored in an airtight container.

Q10: Can I use non-dairy milk?
Yes, almond, oat, or coconut milk all work well.

Conclusion

Classic bread and butter pudding is proof that simple ingredients can create something truly special. It’s nostalgic, cozy, and endlessly comforting. Trust me, you’re going to love this — from the first buttery bite to the last spoonful of creamy custard. Give it a try and let the warmth of tradition fill your kitchen.

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