Bread and Butter Pudding Recipe

Bread and Butter Pudding is definitely the final use of leftover bread!! Whereas great made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether or not it’s a leftover loaf, dinner rolls and even scorching canine buns(!)

A basic consolation dessert, custardy on the within, golden and buttery on high. The one actual query is that this: what’s going to you serve it with? Ice cream, cream, custard – or one thing else? 😉

Bread and Butter Pudding

I keep in mind the primary time I had Bread and Butter Pudding. I used to be actually cynical. Stale bread for a dessert?? It sounded ridiculous.

How mistaken I used to be.

If you happen to’ve by no means tried Bread and Butter Pudding earlier than, be ready to be amazed as a result of it really is a factor of magnificence. Strive telling me you don’t need to eat this!!

And whereas it’s well-known as a country, home-style dessert of frugal origins, these days the common-or-garden Bread and Butter Pudding even makes an look on the menu at upscale bistros! Although admittedly, they have a tendency to make it with wealthy and extra-buttery bread like brioche and challah, which supplies it a very luxurious edge.

However at this time, we’re utilizing old style, economical on a regular basis plain white bread. 😇 Although I feel you’ll agree there’s nothing economical about how this tastes!!!

What you want for Bread and Butter Pudding

Bread…butter… and just some different issues: eggs, milk, cream (or extra milk), sugar (lower than in most recipes you’ll discover), plus sultanas or raisins, cinnamon and vanilla for flavour.

Finest bread for bread and butter pudding

I feel it’s higher to make use of bread that hasn’t been pre-sliced as a result of then you’ll be able to minimize or tear it into chunks so that you get a greater custardy texture inside and WAY higher crunch on the floor — very interesting traits of a Bread and Butter Pudding that I deem company-worthy!

Nevertheless, my recipe consists of instructions for one of the simplest ways to layer pre-sliced bread as nicely.

As for what kind of bread, it’s finest to make use of a tender plain or candy bread:

• Plain white bread – sliced, unsliced, loaf, block, rolls, scorching canine or hamburger buns

• Raisin bread or different comparable flavoured bread that may go well with a candy dessert

• Buttery breads – like brioche and challah

• Stale plain cake – I personally am not the kind to depart leftover cake mendacity round till it turns into stale, however in the event you occur to, then by all means use it. Simply be a bit extra light when tossing in egg combination

Not really useful / “uncommon” outcomes…..

• Bread that’s TOO stale – barely stale bread is right (see recipe notes), however bread that’s so gone dry it crumbles into breadcrumbs while you crush it, or if it’s rock arduous and you may’t tear it by hand, or so stable you’ll be able to grate it into bread crumbs, it’s no good. It’s because as soon as soaked within the egg combination, it’ll disintegrate into breadcrumbs;

• Very crusty and chewy artisan bread (like sourdough) – whereas it’ll work simply tremendous, it is not going to be as tender and custardy. Thoughts you, the sourdough offered at grocery shops and on a regular basis bakeries will not be that crusty so will work tremendous, I’m principally referring to the dearer (correct) sourdough;

• Seeded and savoury flavoured breads – I’m not right here to let you know how it’s best to or shouldn’t flavour your bread and butter pudding, however I’ll say that utilizing Cheese and Bacon Rolls would possibly yield a considerably odd outcome…😂

• Heavy breads – Pumpernickel, dense ryes and the like …. clearly.

Immediately I’ve used a stale loaf of plain white cob bread that was meant for one more recipe that by no means occurred.

Tips on how to make Bread and Butter Pudding

Right here’s the best way to make it:

1. Lower or tear bread into chunks;

2. Whisk moist components and flavourings collectively;

3. Combine by means of bread gently – particularly if utilizing bread that’s not stale as a result of it’ll disintegrate – then depart to soak for 3 minutes so the bread actually absorbs all of the flavour;

4. Switch to baking dish, then drizzle with butter (as a result of, in any case, we’re making a Bread and BUTTER Pudding!) which can make the highest additional golden;

5. Bake 25 – half-hour till golden however nonetheless jiggly beneath while you poke it; and

6. Non-compulsory – brush with extra butter to make it glisten and for additional buttery flavour.

Pre-sliced bread – the steps are a bit totally different as a result of the slices are thinner so it’s higher to butter then layer them, then pour over the custard combination. I’ve included instructions within the recipe notes.

It seems to be fairly unimpressive while you soak the bread within the egg combination, and you’ll in all probability be doubtful – I actually was the primary time I made this. However have religion! As a result of half an hour within the oven will rework THIS….

….into THIS!!!

Golden and crusty on the floor, and fantastically custardy inside, when you begin consuming, it’s unattainable to cease!

Giant one for sharing – or particular person servings

For ease of preparation, I’ve made this in a single massive baking dish however you’ll be able to actually make particular person ramekins in the event you’d like. That’s the way it’s made at upscale bistros, and it plates up actually properly in the event you put the ramekin on a plate together with just a little jug of sauce or a dish of ice cream.

If you happen to make one massive one, simply depart it to relaxation for a couple of minutes after taking it out of the oven. It is going to make it “set” barely so you’ll be able to minimize neat slices somewhat than the bread items tumbling in every single place.

Additionally, a pleasant strategy to serve it’s to chop sq. items and stack them on high of one another to make it look taller, which is the way it’s pictured all through this publish.

Toppings for Bread and Butter Pudding

I deliberately make my Bread and Butter Pudding much less candy than most – I solely use 1/2 cup of sugar in comparison with round 1 1/2 – 2 cups for an identical quantity of bread in some variations – as a result of my base assumption is that there WILL be toppings.

There’s loads of choices, and listed below are just some concepts:

• Ice cream – the distinction between creamy and chilly towards scorching/crusty/custardy is only a match made in heaven;

• Custard – wealthy and silky, I want utilizing the pouring sort however the dolloping sort could be terrific too!

• Cream or mascarpone

• Strawberries and cream (YES!)

• Maple syrup, golden syrup, honey

• Chocolate sauce, strawberry, salted caramel or different candy sauces

Fellow Bread and Butter Pudding followers! TELL ME – what’s your favorite topping? Let’s spherical out the checklist!! – Johnsat xx

Watch the best way to make it

Bread and Butter Pudding Recipe

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Serves: 6 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 426 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes (see Note 1 if for pre-sliced bread)
• 1 cup sultanas or raisins (or more!)
• 3 eggs
• 1 1/2 cups milk (low or full fat, not zero fat)
• 1 cup heavy / thickened cream (or any other cream, Note 2 for more milk option)
• 3 tbsp / 40g unsalted butter, melted and cooled
• 1/2 cup white sugar
• 1 tsp cinnamon powder
• 1 tsp vanilla extract
• 30g / 2 tbsp unsalted butter, melted – for top pre baking
• 20g / 1 1/2 tbsp unsalted butter, melted – for brushing post baking (optional)
• Icing sugar / powdered sugar, for dusting
• Ice cream, cream, custard, chocolate sauce, caramel sauce, etc

Instructions

1. Preheat oven to 180°C/350°F (all oven types)
2. Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.
3. Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
4. Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart). If you have lots of sultanas on the surface, poke them below the surface (Note 3).
5. Drizzle then bake: Drizzle over melted butter, then bake for 25 – 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).
6. Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
7. Serve – rest for a few ninutes, then serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.

Notes

1. Bread – Though the classic version is made with plain white bread, you can make this with any bread of choice – like raisin bread, hot cross buns, brioche, anything!
Artisan bread with very thick chewy crusts – eg. some types of sourdough: these can be used if they are fresh or a bit stale. Do not use if they are super stale and dried out – they will be rock hard (ie you can’t even tear them, you have saw through them with a serrated knife) so not suitable for this recipe.
Rye, seeded breads – they will work fine, I just don’t recommend using anything with too strong a flavour that might be at odds with the sweet vanilla flavour of this dish!
Gluten free – absolutely works, it just comes down to how good the GF bread is 🙂
Measuring bread – See photo in post for what I mean by heaped cups. Basically stack bread in a cup so it’s heaped – imagine if you pressed down lightly, it would level the cup. Can’t provide a weight as breads differ in density. Don’t get hung up on exact measurement – you’ll easily be able to tell when you mix the bread and egg, should be soaked through, still some egg mixture pooling (slightly). The worst is using way too much bread that doesn’t get soaked through = dry pudding!
Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices! Use 12 slices (thick cut) or 14 slices (normal thickness), cut in half into triangles then layer in the baking dish slightly overlapping (so surface isn’t flat), scatter each layer with sultanas, and pour egg mixture over the whole thing.
Slightly stale bread works a bit better because it doesn’t soak through instantly and turn into mush. If using super fresh bread, just be a bit more gentle when tossing into Egg Mixture (I use fresh regularly). 
2. Cream – The basic Bread & Butter Pudding recipe is made with only milk. I like using cream to give this a bit of richness.
Just milk option: Add an extra egg (so 4 eggs in total) then use milk instead of cream (so 2 1/2 cups milk in total). You need the extra egg to ensure this sets because milk is not as thick as cream.
3. Sultanas have a tendency to brown a bit too much in this bake time. So while some on the surface is fine, you don’t want too many. So if lots end up on the surface, poke them in a bit!
4. WHAT I DO DIFFERENTLY (and why): Most classic recipes butter the bread slices before cutting / tearing and soaking. I prefer to add melted butter into the mixture for more even distribution and it’s just easier, and I like to brush the top with butter before and after baking, just for that extra buttery goodness! (Plus it makes it really nice and golden on top).
Also, while delicious made with sliced bread, I think it’s even better made with cut/torn loaf or rolls because you get a WAY better crunchy surface and the texture of the inside is better – more custardy (due to larger bread pieces), fluffier and can be cut with straight sides and stacked on plates so it sits tall and impressively (pictured in post).
5. Leftovers will keep in the fridge for 4 to 5 days. If made using chunks of bread as per recipe, it will even keep the crunchy topping even if reheated in the microwave! 
I haven’t tried freezing but I see no reason why it wouldn’t work given I freeze Cheese and Bacon Breakfast Strata (which is a savoury bread pudding).
6. Nutrition per serving assuming 8 servings, excluding toppings (because I cannot be held accountable for how much custard you pour over your pudding!). If you include a scoop of ice cream, there’s enough for 8 sensible servings. 

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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