Classic Bread and Butter Pudding made with buttered bread, milk, cream, eggs, sugar, cinnamon, and raisins—warm, cozy, and straight-up comforting.
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I didn’t grow up eating Bread and Butter Pudding, which almost feels like a small personal failure now that I think about it. This is the kind of dessert that feels like it should’ve been waiting for me at a kitchen table somewhere—steam on the windows, mismatched plates, someone saying, “It’s still hot, careful.” The first time I made it, I wasn’t trying to be nostalgic. I was just tired. Tired of overthinking dessert. Tired of recipes that need twelve steps and a grocery run. I had bread that was one day past “toastable,” a bit of milk, some butter that was already soft because I forgot to put it away (again), and that quiet craving for something warm and reassuring. Bread and Butter Pudding showed up for me that night. No drama. No pressure. Just… comfort.
Why you’ll Love this Bread and Butter Pudding?
There are fancier desserts out there, obviously. But Bread and Butter Pudding has this low-key confidence I really respect. It doesn’t need bells or whistles. It takes ingredients you already trust and turns them into something that feels intentional. The custard sinks into the bread just enough so it’s soft without being mushy, while the top gets that lightly crisp, golden finish that makes you hover near the oven like, “Okay, maybe five more minutes?” I love that it works as dessert and as a next-morning breakfast situation. And I’m not saying it fixes bad days—but I am saying it makes them quieter.
Ingredient Notes
Before you start layering anything, let’s talk ingredients. Bread and Butter Pudding doesn’t ask for much, but each thing matters in its own quiet way.
- Bread: Plain sandwich bread is totally fine. Honestly, slightly stale bread is better. Fresh bread can get too soft, and no one wants bread soup pretending to be pudding.
- Butter: Softened butter makes spreading easier and adds that unmistakable richness. This is not the time to be stingy.
- Milk & Cream: This combo keeps the custard rich but not heavy. I’ve tried all-milk before—it works, but cream adds something… softer.
- Eggs & Sugar: These hold everything together. Sweet, but not dessert-counter sweet. Balanced.
- Cinnamon & Raisins: Cinnamon gives warmth, raisins give little bursts of sweetness. If you grew up suspicious of raisins, I get it—but they behave themselves here.
How to Make Bread and Butter Pudding?
- Start by trimming the crusts off your bread. Or don’t. Some days I do, some days I don’t. Butter one side of each slice and cut them into triangles—because for some reason triangles just feel right with Bread and Butter Pudding. Layer them butter-side up in a greased dish, overlapping slightly like they’re settling in.
- Sprinkle half the raisins and cinnamon over the first layer, then repeat. At this point it already smells good, which feels unfair because it’s not even baked yet. Warm the milk and cream gently—don’t boil it, just warm enough to feel cozy. Whisk the eggs and sugar, then slowly add some of the warm milk. This part always feels a little nerve-wracking, but it’s just about patience. Once combined, pour the custard over the bread and let it sit. This wait matters. It’s what turns bread into pudding instead of regret.
- Bake until the top is golden and the edges are bubbling slightly. The center should feel set but still tender. If you’re unsure, give it a gentle shake. It should wobble, not slosh.
Storage Options
If you have leftovers—first of all, congratulations—Bread and Butter Pudding stores beautifully. Cover it and refrigerate for up to three days. Reheat gently. The texture softens a bit overnight, which some people actually prefer. I’m torn. Warm from the oven is unbeatable, but cold-then-reheated has its own charm. I refuse to choose sides.
Variations & Substitutions
Bread and Butter Pudding is forgiving. Swap raisins for chocolate chips, dried cranberries, or chopped dates. Use brioche if you want it richer, or stick with regular bread if you want it classic. Nutmeg works if cinnamon isn’t your thing. This recipe doesn’t mind being adjusted—it’s not precious about rules.
What to Serve With Bread and Butter Pudding?
On its own, it’s enough. Truly. But if you want to lean into it, a scoop of vanilla ice cream or a drizzle of warm custard sauce takes it into full comfort-food territory. For brunch, serve it with fresh fruit and strong coffee. Sweet, soft, and grounding. Not a bad combination.
FAQ:
Can I make Bread and Butter Pudding ahead of time?
Yes, and it actually works really well. Assemble it, cover it, and refrigerate overnight. Let it sit out briefly before baking.
Why is my pudding soggy?
Usually it just needs a bit more oven time. Bread and Butter Pudding should be soft, not wet.
Can I freeze it?
You can, but I don’t love the texture afterward. It’s best fresh or refrigerated.
Bread and Butter Pudding isn’t flashy. It doesn’t trend. It doesn’t care. It just shows up warm, familiar, and exactly what you need when you didn’t know what you wanted. And honestly? That’s kind of perfect.
So tell me—are you eating this straight from the dish while it’s still hot, or pretending you’ll save some for tomorrow?
Bread and Butter Pudding
Ingredients
- 8 slices bread
- 2 tablespoons unsalted butter softened
- ⅓ cup raisins
- 2 teaspoons ground cinnamon
- 1½ cups milk
- ¼ cup heavy whipping cream
- 2 large eggs
- ¼ cup granulated sugar plus additional for topping
Instructions
- Remove the crusts from the bread slices. Spread one side of each slice evenly with softened butter, then cut each slice diagonally to form triangles.
- Arrange a single layer of the bread triangles, buttered side facing up, in a well-greased 9×9-inch baking dish.
- Sprinkle half of the raisins and half of the cinnamon evenly over the bread layer. Repeat with a second layer of bread, followed by the remaining raisins and cinnamon.
- In a saucepan over medium heat, warm the milk and heavy cream until heated through. Do not allow the mixture to boil.
- In a separate bowl, whisk together the eggs and granulated sugar until fully combined.
- Slowly whisk a small amount of the warm milk mixture into the egg mixture to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously. Remove from heat.
- Carefully pour the custard mixture evenly over the bread layers. Allow the dish to rest for approximately 30 minutes so the bread can fully absorb the custard.
- Preheat the oven to 350°F (175°C). Bake the pudding for 30 minutes, or until the top is golden brown and the custard is set.
- Remove from the oven and allow to cool slightly before serving. If desired, sprinkle lightly with additional granulated sugar before serving.
Notes
