Bread and Butter Pudding

Bread and Butter Pudding
Bread and Butter Pudding

Bread and Butter Pudding

There’s something deeply comforting about a recipe that turns the simplest, most humble ingredients into a dish that feels like a warm hug. This Bread and Butter Pudding is exactly that. It’s not fancy or complicated. It’s the kind of dessert your grandmother might have made, a clever and loving way to use up stale bread so that nothing goes to waste. Every time I pull its golden-brown top from the oven, the smell of cinnamon and nutmeg filling the kitchen, I’m transported right back to my childhood.

Gathering Your Ingredients

This is the beauty of it—you probably have most of this in your kitchen right now. No special trips to the store required.

  • 8-10 slices of slightly stale white bread
  • Butter, for greasing and spreading
  • A good handful of sultanas (or raisins if you prefer)
  • Ground cinnamon
  • 500ml (about 2 cups) whole milk
  • 250ml (about 1 cup) heavy cream (or just use all milk if that's what you have)
  • 3 large eggs
  • 100g (about 1/2 cup) sugar, divided
  • A little freshly grated nutmeg

Putting It All Together

This isn't about precision. It's about layering and patience. Don't worry if it looks a bit messy; that's part of its charm.

  • First, grease a 1 litre (2 pint) pie dish generously with butter.
  • Cut the crusts off your bread. Spread each slice with a little butter on one side, then cut them into triangles.
  • Arrange a layer of bread, buttered-side up, in the bottom of the dish. Scatter over a layer of sultanas and a generous sprinkle of cinnamon. Keep repeating these layers until you’ve used up all your bread, finishing with a final layer of bread triangles.

The Magic Custard

This is what transforms the bread into something soft, creamy, and utterly divine.

  • Gently warm the milk and cream in a pan over low heat until it's just scalding—steamy but not boiling.
  • In a separate bowl, lightly whisk the eggs with about three-quarters of the sugar until they’re just pale and combined.
  • Slowly pour the warm milk mixture into the eggs, whisking all the time. If you want an extra-smooth custard, strain it through a sieve into a jug.
  • Carefully pour the custard over the bread layers. It will seem like a lot, but the bread will soak it all up. Sprinkle the top with the remaining sugar and a dusting of nutmeg.
  • Now, the hardest part: walk away. Let it stand for a full 30 minutes. This wait is crucial for the bread to absorb the custard.

    • Published at: September 20, 2025

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