Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!) A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉

I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous. How wrong I was. If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty. Try telling me you don’t want to eat this!!

And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge. But today, we’re using old school, economical everyday plain white bread. 😇 Though I think you’ll agree there’s nothing economical about how this tastes!!!

What you need for Bread and Butter Pudding

Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour.

Best bread for bread and butter pudding

I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface — very appealing characteristics of a Bread and Butter Pudding that I deem company-worthy! However, my recipe includes directions for the best way to layer pre-sliced bread as well. As for what type of bread, it’s best to use a soft plain or sweet bread:

  • Plain white bread – sliced, unsliced, loaf, block, rolls, hot dog or hamburger buns
  • Raisin bread or other similar flavoured bread that will suit a sweet dessert
  • Buttery breads – like brioche and challah
  • Stale plain cake – I personally am not the type to leave leftover cake lying around until it becomes stale, but if you happen to, then by all means use it. Just be a bit more gentle when tossing in egg mixture


    • 8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes
    • 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

          How to make Bread and Butter Pudding

          • Cut or tear bread into chunks
          • Whisk wet ingredients and flavourings together;
          • Mix through bread gently – especially if using bread that’s not stale because it will disintegrate – then leave to soak for 3 minutes so the bread really absorbs all the flavour;
          • Transfer to baking dish, then drizzle with butter (because, after all, we are making a Bread and BUTTER Pudding!) which will make the top extra golden;
          • Bake 25 – 30 minutes until golden but still jiggly underneath when you poke it; and
          • Optional – brush with more butter to make it glisten and for extra buttery flavour.

            Pre-sliced bread – the steps are a bit different because the slices are thinner so it’s better to butter then layer them, then pour over the custard mixture. I’ve included directions in the recipe notes. It looks pretty unimpressive when you soak the bread in the egg mixture, and you will probably be dubious – I certainly was the first time I made this. But have faith! Because half an hour in the oven will transform THIS….

            Golden and crusty on the surface, and beautifully custardy inside, once you start eating, it is impossible to stop!

              Recipe from Nagi