Bread and butter pudding is the culinary equivalent of a warm hug. This humble yet heavenly dessert transforms a few simple, everyday ingredients—stale bread, butter, eggs, milk, and sugar—into a rich, comforting masterpiece. Layers of buttered bread bake in a sweet, vanilla-scented custard until the top is crisp and caramelized, while the center remains soft, moist, and almost soufflé-like. It’s the epitome of frugal, no-waste cooking that feels indulgent, not austere.
Whether you use a leftover baguette, brioche, or plain sandwich bread, this forgiving recipe welcomes improvisation. Serve it warm from the oven with a dollop of cream, a scoop of ice cream, or a drizzle of bourbon sauce for a dessert that is both nostalgically simple and utterly satisfying.
The Science of the Perfect Custard-Soaked Pudding
The magic of a great bread pudding lies in the transformation of the custard and the bread’s texture. The process begins with hydration and absorption. Stale, dry bread is ideal because it acts like a sponge, eagerly soaking up the rich custard mixture (eggs, milk/cream, sugar) without disintegrating. As it bakes in a water bath (or a sufficiently humid oven), the proteins in the eggs and dairy coagulate gently around the bread, setting into a tender, unified structure.
The key is the egg-to-dairy ratio: enough eggs to set the pudding firmly, but enough cream and milk to keep it luscious. Baking at a moderate temperature allows the custard to set slowly and evenly without curdling, while the top layer of bread, exposed to direct heat, toasts and caramelizes, creating the essential contrast of soft interior and crisp, sugary top. It’s a beautiful lesson in texture and resourcefulness.
Ingredients
For the Pudding:
- 1 loaf (about 12 oz / 340g) stale bread* (French, brioche, challah, or plain white)
- 3 tablespoons unsalted butter, softened
- ½ cup (80g) raisins or sultanas (optional)
For the Custard:
- 4 large eggs
- ½ cup (100g) granulated sugar
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream or additional milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon or nutmeg
- Pinch of salt
For the Top:
- 2 tablespoons coarse sugar (like Demerara or turbinado)
*Day-old or slightly stale bread is perfect. If using fresh bread, toast the slices lightly first to dry them out.
Instructions
1. Prep Bread & Pan: Preheat oven to 350°F (175°C). Butter a 9×9 inch or 11×7 inch baking dish. Cut the stale bread into 1-inch thick slices. Butter one side of each slice generously.
2. Layer the Dish: Arrange half of the bread in the bottom of the prepared dish, buttered-side-up in a slightly overlapping layer. Sprinkle with raisins (if using). Top with the remaining bread.
3. Make the Custard: In a large bowl or large measuring jug, whisk the eggs and sugar together until smooth and pale. Gradually whisk in the milk, cream, vanilla, cinnamon, and salt until fully combined.
4. Soak the Bread: Slowly and evenly pour the custard mixture over the layered bread in the dish. Press down gently with a spatula to ensure all the bread is submerged. Let it sit for 20-30 minutes to allow the bread to fully absorb the custard.
5. Add Topping & Bake: Sprinkle the coarse sugar evenly over the top. Place the baking dish on a rimmed baking sheet (to catch any drips). Bake for 45-55 minutes, or until the pudding is puffed, the top is golden brown and crisp, and a knife inserted into the center comes out clean (the custard should be set).
6. Rest & Serve: Remove from the oven and let the pudding rest for 10-15 minutes. It will deflate slightly as it cools, making it easier to serve. This rest also allows the custard to set fully.
7. Serve Warm: Scoop onto plates and serve warm. It’s delicious on its own, or with pouring cream, vanilla ice cream, or a drizzle of caramel or whiskey sauce.
8. Store: Cover and refrigerate leftovers for up to 3 days. Reheat gently in the oven or microwave.
Pro-Tips for the Ultimate Comforting Pudding
- Bread Choice is Flexible: Stale, crusty bread like a baguette gives a more textured, rustic pudding. Brioche or challah makes it extra rich and tender. Avoid very soft, fresh sandwich bread unless you toast it first.
- The Soak is Sacred: Don’t skip the 20-30 minute resting time after adding the custard. This ensures the liquid penetrates the bread completely, preventing a dry layer at the bottom.
- Prevent a Soggy Bottom: Placing the dish on a preheated baking sheet can help the bottom cook more evenly and set firmly.
- Test for Doneness: The pudding is done when it’s puffed and golden, and the center is just set (a slight jiggle is okay—it will firm up as it cools). Overbaking can make it dry.
- Get Creative: Add chocolate chips, chopped apples, or berries instead of raisins. Soak the raisins in rum or tea first for extra flavor. Add orange or lemon zest to the custard.
This Classic Bread and Butter Pudding is a timeless recipe that turns simplicity into pure, unadulterated comfort.
