Bread and Butter Pudding

Bread and Butter Pudding

Discover how to prepare bread pudding using a few basic components. The ingredients for this recipe are buttered bread slices drenched in creamy custard and topped and below with raisins. It’s roasted until the bottom is tender and flavorful and the top is crispy and golden brown.


  1. 8 or so pieces of stale white bread, 14 ounces cup softened unsalted butter
  2. cup raisins
  3. 3 large eggs
  4. 1 ½ cups milk
  5. ½ cup heavy cream
  6. ⅓ cup divided sugar
  7. ¼ teaspoons of pure vanilla extract, cinnamon, and nutmeg


  • Spread butter in a 10 x 7 x 2 inch (26 x 18 x 5 cm) casserole dish and place it aside. Another option is to use a 9-inch (23cm) pie dish, brownie pan, or any other around the same size and 2-inch (5cm) height item you may have. Whether the baking dish is circular, oval, or square makes no difference.
  • Spread butter on both sides of the bread pieces and place them in the pan, stacking them on top of one another. In order to prevent them from burning while baking, lightly push the raisins into the bread and sprinkle them on top and in between the layers. Put aside.
  • Whisk together the eggs, milk, whipping cream, ¼ cup (50g) sugar, vanilla, cinnamon, and nutmeg in a large mixing basin. Evenly distribute the mixture over the bread. The baking dish should be covered and refrigerated for one hour.One hour.
  • Set the oven’s temperature to 175°C/350°F. Drizzle the remaining butter over the top and then sprinkle 2 tablespoons (25g) of sugar on top.
  • Bake for 35 to 45 minutes, or until the top becomes crispy and golden brown. The bottom layer of bread must absorb all of the milk. If necessary, cover loosely with aluminum foil after 20 minutes to avoid excessive browning. Before serving, take out of the oven and allow it cool for around ten minutes. Serve right away with your preferred toppings. Leftovers can be frozen for up to two months or kept covered in the refrigerator for up to two days.


  • Stale white bread is used in this recipe. I have tried this recipe with challah and brioche, and it turned out great. Remaining donuts are also a great fit for it. If you use donuts, I advise against buttering them. Use your preferred gluten-free soft white bread to make this dish gluten-free.
  • You can use soaked or unsoaked raisins in this bread pudding, depending on your preference and the people you are serving it to. Should you choose to utilize soaked raisins, let them steep in ½ cup (120ml) of brandy, cognac, dark rum, or bourbon the day before you intend to prepare this dish. After draining the raisins, you can choose to incorporate 1 tablespoon (15ml) of liquor into the milk mixture. Should you dislike raisins, you may You could omit them entirely or replace them 1:1 with chocolate chips, peanut butter chips, or almonds.
  •  Slice the bread or cut it into cubes that are 2 inches (5 cm) in size. If you’d like, skip the buttering step and just move the bread to the baking dish. Next, evenly distribute the raisins between and on top of the bread cubes by sprinkling them on. Follow the recipe’s instructions exactly.

Leave a Comment