There’s a little café just down the road from where I live—unassuming, quiet, the kind of place where everyone knows your name and the coffee’s always hot. But what truly keeps folks coming back is a warm, simple dish written in elegant cursive on the chalkboard menu: Bread and Butter Pudding.
It’s not fancy. It doesn’t try to be. But it delivers everything a dessert should—comfort, warmth, and just a touch of nostalgia. This dish has been a favorite of mine for years, and every bite reminds me why some classics never fade.
Now, I’m bringing this beloved recipe into your home, just as I make it in mine. Whether you’re feeding your family, hosting a Sunday brunch, or simply craving something sweet with your evening tea, this homemade bread and butter pudding is guaranteed to soothe your soul.
Why We Still Love Bread and Butter Pudding
There’s something magical about taking pantry staples—bread, eggs, milk, sugar—and turning them into something so luxurious and satisfying. With every bite, you get:
- Buttery, golden toast edges
- Sweet raisins tucked between layers
- Warm cinnamon floating through the air
- Rich custard filling that melts in your mouth
This is the kind of dessert that warms you from the inside out—perfect for chilly evenings, cozy mornings, or anytime your heart needs a hug.
Old-Fashioned Bread and Butter Pudding Recipe
Servings: 6–8Prep time: 15 minutesBake time: 30–35 minutesTotal time: Just under an hour to timeless comfort
Ingredients:
Optional but delightful toppings: vanilla ice cream, powdered sugar, whipped cream, or a drizzle of caramel.
Instructions:
1. Preheat and Prep
Set your oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish (or similar) with a bit of butter or oil.
2. Prepare the Bread
You can remove the crusts from your bread slices for a softer, smoother pudding, but it’s up to you.
Generously brush one side of each bread slice with the melted butter.
3. Assemble the First Layer
Place half of the buttered slices (butter-side up) in a single layer on the bottom of your baking dish.
Evenly scatter the raisins over the bread.
Sprinkle 1–2 teaspoons of cinnamon across this layer.
4. Add the Second Layer
Lay the remaining bread slices over the top, again butter-side up.
Gently press down with your hands or the back of a spoon to compact the layers slightly. This helps the custard soak in more evenly.
5. Make the Custard
In a medium mixing bowl, whisk together the milk, whipped cream, eggs, and sugar until the mixture is smooth and well combined.
You want the sugar to fully dissolve into the liquid.
6. Soak the Bread
Pour the custard evenly over the layered bread.
Let it sit for 5–10 minutes so the bread absorbs all that creamy goodness. This step makes a big difference in texture.
7. Bake to Perfection
Bake in your preheated oven for 30 to 35 minutes.
Midway through baking, you can sprinkle a bit of extra sugar on top to get a lovely, crackly golden crust.
The pudding is done when the center is set but still has a gentle jiggle.
8. Cool Slightly and Serve
Remove from the oven and let rest for a few minutes. This helps everything settle.
Serve warm with your favorite topping—whipped cream, ice cream, or even a spoonful of berry compote.
Tips for the Best Bread and Butter Pudding
- Use day-old bread: Slightly stale bread absorbs custard better and holds its shape during baking.
- Experiment with bread types: Brioche, challah, sourdough, or croissants add wonderful flavor and texture.
- Don’t skip the soak: Giving the bread time to soak before baking ensures every bite is rich and custardy.
- Customize it: Add chocolate chips, dried cranberries, a splash of vanilla, or even a little orange zest for variety.
A Dish with Heart and History
This recipe is more than just dessert—it’s a memory-maker.
It’s the smell of cinnamon on a rainy afternoon.
It’s a spoonful of something warm and sweet when words fall short.
It’s the dessert Grandma used to make without measuring a thing—and somehow, it always came out perfect.
So if you’ve never made bread and butter pudding before, now’s your chance to bring this classic into your kitchen.
And if you’ve enjoyed it for years like I have, this version might just taste like coming home.
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