Bread and Butter Pudding

A plate with two slices of bread pudding topped with powdered sugar and raisins.

No ratings yet

This Bread and Butter Pudding is a classic Irish dessert made with buttery bread, rich vanilla custard, and sweet raisins. Warm, comforting, and perfect for cozy nights.

Prep Time20

Cook Time50

Soak Time30

Total Time1 40

Course: Dessert

Cuisine: British

Keyword: baked bread pudding, bread and butter pudding, classic bread pudding, custard bread dessert, old-fashioned dessert

Servings: servings

Calories: 528kcal

Author: Chef Jenn

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