This Bread and Butter Pudding comes from an old Irish tradition of turning stale bread into something worth sitting down for. Slices of bread are soaked in a simple custard, layered with butter and raisins, and baked until the edges turn golden and the center stays soft and creamy. It’s practical, comforting, and quietly rich, the kind of dessert meant to waste nothing and still feel like a treat.
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This is the kind of dessert that turns leftover bread into something special. The edges bake up golden and lightly crisp, the center stays soft and custardy, and every bite tastes rich without being heavy. Serve it warm with a dusting of powdered sugar, and you’ve got a dessert that feels like it came straight from a classic bakery.
It’s humble cooking done right. You don’t need fancy ingredients; the recipe has been handed down through the generations, and it’s about as tasty as dessert can get without being over-the-top sweet.
Plus, you can prep it ahead. What’s not to love?
Ingredients
- Day-old white bread – Slightly stale bakery bread works best here; very fresh, soft bread will break down and turn mushy. Don’t use cheap sandwich bread.
- Unsalted butter – I use unsalted so I can control the sweetness and salt balance in the custard.
- Raisins – Golden raisins or currants work too.
- Large eggs – You can also use extra large eggs.
- Granulated sugar – Don’t worry if it has little lumps in it.
- Vanilla extract – I cook almost entirely with artificial vanilla; you have my permission to use the cheap stuff.
- Whole milk – Don’t use skim or low-fat milk. The pudding won’t be creamy enough.
- Heavy cream – This isn’t a diet recipe. Use heavy whipping cream for the best flavor and don’t be tempted by swapping in half and half.
- Ground cinnamon – Freshly grated nutmeg works as a substitute.
How to Make Bread and Butter Pudding
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F. Generously grease a deep 2-quart oval baking dish or cast iron braiser with butter. An oval dish works especially well for layering and browning. Butter each slice of bread on one side using plenty of softened butter. This adds richness and helps the tops brown beautifully.
Cut each slice diagonally into two triangles using a long serrated bread knife for clean edges. Arrange a layer of buttered bread triangles in the bottom of the dish, overlapping slightly and letting a few corners stick up for browning. Sprinkle evenly with half of the raisins. Repeat with a second layer of bread and the remaining raisins, again overlapping the slices so some edges peek above the custard.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla using a balloon whisk until well combined and slightly frothy. In a medium saucepan, heat the milk and cream over medium-low heat just until warm to the touch. Do not boil. You should be able to dip a finger in comfortably.
Slowly pour the warm milk mixture into the egg mixture while whisking constantly. This prevents scrambling and creates a smooth custard. Whisk in the cinnamon. Carefully pour the custard over the bread and raisins. Use a silicone spatula or fork to gently press the bread down so it starts absorbing the liquid.
Let the pudding rest at room temperature for at least 30 minutes, or refrigerate for up to 1 hour. This soaking time is key for a creamy interior. Bake uncovered for 45 to 55 minutes, until the top is puffed, deeply golden, and lightly crisp. The center should be set but still have a gentle wobble.
Remove from the oven and let cool for about 20 minutes before serving so the custard settles. Dust with powdered sugar and dot with a few raisins for presentation if desired.
Chef Jenn’s Tips
- Slightly stale bakery-style bread works best. Very soft, fresh bread will turn mushy instead of custardy.
- Let some bread edges stick up for that signature golden crunch. Pale pudding is sad pudding.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- For extra richness, drizzle warm servings with heavy cream or vanilla sauce.
Serving Suggestions
Serve Bread and Butter Pudding warm with whipped cream, vanilla ice cream, or a drizzle of warm custard sauce. It’s perfect after roast chicken dinners, holiday meals, or Sunday suppers. For a traditional Irish meal for St. Patrick’s Day or any day you’re feeling in the mood, serve this Irish Bread and Butter Pudding after a meal of homemade Corned Beef.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Bread and Butter Pudding
Ingredients
- 8 to 10 slices day-old white bread
- ¼ cup unsalted butter softened, plus extra for greasing
- ⅔ cup raisins
- 4 large eggs
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups whole milk
- 1 ¼ cups heavy cream
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and generously butter a 2-quart baking dish.
- Butter each slice of the bread and cut each slice into two triangles.
- Layer half of the bread in the dish and sprinkle with half of the raisins, then repeat with the remaining bread and raisins.
- Whisk the eggs, the sugar, and the vanilla until well combined and slightly frothy.
- Warm the milk and the cream until just heated, then slowly whisk into the egg mixture. Stir in the cinnamon if using.
- Pour the custard over the bread and gently press down so it begins to absorb the liquid.
- Let the pudding rest for 30 minutes, or refrigerate for up to 1 hour, to soak.
- Bake uncovered for 45 to 55 minutes until golden and just set in the center.
- Cool for 10 to 15 minutes before serving.
Notes
Chef Jenn’s Tips
- Slightly stale bakery-style bread works best. Very soft, fresh bread will turn mushy instead of custardy.
- Let some bread edges stick up for that signature golden crunch. Pale pudding is sad pudding.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- For extra richness, drizzle warm servings with heavy cream or vanilla sauce.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.