Easy Bread and Butter Pudding

This delicious bread and butter pudding is packed full of flavor and is incredibly easy to prepare. It will need about thirty to forty minutes in the oven, but making it is dead easy.

Easy Bread and Butter Pudding

At the end of baking, you will have a delicious pudding that’s loaded with flavor from the juicy raisins, cinnamon, and milk. It’s a delightful classic dessert that you should try one day.

Bread pudding originated in the United Kingdom and is a staple of British cuisine. It is now very popular in other countries such as the USA and Australia. There are also lots of different variations on the traditional recipe.

This pudding is great as an easy dessert, and it’s also excellent for breakfast. You can simply prepare this the night before so that all you need to do in the morning is pop it in the oven.

What to Serve with Bread Pudding

Bread pudding goes excellent with so many different accompaniments. Below are just a couple of ideas on how you can serve this pudding.

As you can tell in the photos, I love to have this pudding with a scoop of vanilla ice-cream and a drizzle of honey or maple syrup. This combination is an absolute delight that I highly recommend trying.

Oven-Baked Bread and Butter Pudding

A delicious homemade custard is perfect drizzled over the top of this pudding. If you don’t have the time, then you can buy some premade custard from the supermarket, it will work just as well.

Of course, there is lots more that goes great with this delicious dessert. So, if you have any suggestions, we will love to hear them.

Tweaking the Recipe

I believe this pudding is perfect without any changes, but below are a couple of ideas on what you can do to alter this recipe.

To add even more flavor to this pudding, you can spread the bread with some jam. My favorite jam to use is apricot, but any flavor will be delicious.

Bread and Butter Pudding with Raisins

The type of bread you use is entirely up to you. I used plain white bread, but fruit bread, croissants, or brioche will work very nicely as a replacement.

It would be best if you kept the leftovers for this pudding as they will reheat well. The leftovers are perfect if you need a quick and easy breakfast or even just a snack.

If you want to see how to make this bread pudding, then be sure to check out the video below. It will take you through everything there is to know for getting this prepared and baked.

Bread and Butter Pudding Recipe

Prep time
10 Minutes
Cook time
45 Minutes
Total time
55 Minutes
Serves
4

Ingredients

  • 8 slices of bread, buttered
  • 1/2 cup brown sugar
  • 2 cups milk
  • 2 eggs
  • 1 tsp vanilla essence
  • ½ cup raisins or dried cranberries
  • ½ tsp cinnamon, ground

Instructions

  1. Preheat an oven to 170°C (350°F).
  2. Layer the bread and raisins in a greased 8x8 baking dish.
  3. Beat together the milk, eggs, sugar, and vanilla until well combined.
  4. Pour the egg mixture into the baking dish.
  5. Push the bread down into the egg to help it absorb the egg mixture. (Optional: Allow to sit for 10 minutes)
  6. Lightly sprinkle with the cinnamon.
  7. Bake for 35-45 minutes or until set in the middle.
  8. Serve & Enjoy.

Recipe Tips

  • You can use any type of bread in this dish. If you’re looking to add more flavor, then I highly recommend using fruit loaf instead of white or wholemeal. If you’re looking for something slightly healthier, then grain or brown bread would be the way to go.
  • If you're finding the outside is starting to burn, but the middle is still runny, then try covering the dish with foil. This method should help slow down the browning on the outside, giving the middle of the pudding time to cook.
  • The bread can sit in the egg mixture for ten minutes or a few hours. Long soak times will allow the egg mixture to penetrate deep into the bread.
  • Older bread will work a lot better than fresh as it will absorb the egg mixture a lot easier and faster.
  • You can add even more flavor to this easy bread and butter pudding by using jams or marmalade. You could also swap the cranberries out for chocolate chips.
  • This recipe uses no cream so you can easily replace the dairy with a lactose-free variety. For example, the milk can be substituted with almond milk, coconut milk, or even soy milk.

Nutritional Information

One thing you might want to know is the nutritional information, if this is the case, then you can find it right below.

I should mention that I used an online tool to calculate these values, so it may not be entirely accurate but good enough if you’re trying to decide if you can eat this.

Nutrition Facts
Serving Size: 243g (8.57 oz)
Servings Per Recipe: 4
Amount Per Serving
Calories 315 Calories from Fat 91.8
% Daily Value*
Total Fat 10.2g 16%
Saturated Fat 3.8g 19%
Trans Fat 0g
Cholesterol 322mg 107%
Sodium 301mg 13%
Total Carbohydrate 43g 14%
Dietary Fiber 1g 4%
Sugars 25g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More Dessert Recipes

This dish is very similar to a yummy French toast casserole. However, you will find that unlike the casserole, this dish uses fewer eggs and is sweeter.

If you want to get this cooking hours ahead of when you need it, then you can always do a delicious bread pudding in the slow cooker. It doesn’t get that nice crisp top but still tastes just as good.

If you have made this easy bread and butter pudding and would like to leave some feedback, then be sure to leave a comment below. Also, feel free to mention any variations, tips, or anything else that you might want to share.

7 Comments

  1. Alison on

    This was delish. I didn’t have vanilla or cinnamon in the house but I just sprinkled additional brown sugar on top. I also used a full cup of Sultanas. The Texture was great and thanks for the tip of putting the foil over if the middle still required cooking as that worked really well.

    Thank you so much, I feel so smug and it looks and tastes just like “my Mother used to make”. Compliments indeed.

    I gave this dish a 5 / 5

  2. Jessica on

    Can you leave it soaking for longer then 10mins and it still turn out right? Just wondering because it’s kinda hard to do dinner and dessert at the same time.

    1. Gus on

      Yes, go for it! Longer will probably work out better as the bread will soak up even more of the egg mixture.

  3. Judy Minder on

    What size pan is this buttered bread pudding baked in? Looked and looked, but couldn’t find it.

    1. Gus on

      Hi Judy,

      It is roughly an 8 x 8 inch (20 x 20 cm) square pan.

  4. Deirdre on

    Is 150 degrees a typo? I can’t imagine anything would cook at that low a temperature

    1. Gus on

      It is indeed a typo, should 350°F! Sorry about that.

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