Introduction
Bread and Butter Pudding is one of the most comforting and nostalgic desserts in British cuisine. Made from slices of buttered bread layered with dried fruit and baked in a rich egg custard, it is a dish that celebrates thrift, warmth, and simple pleasure. Soft in the centre with a lightly crisp top, it has long been a favourite way to transform leftover bread into something special.
The origins of Bread and Butter Pudding date back to at least the 18th century, when it was known as a “poor man’s pudding.” At a time when wasting food was unthinkable, stale bread was repurposed into puddings and pies that could feed families cheaply and well. Over the years, the recipe evolved, with spices, dried fruit, and custard enriching what was once a very plain dish. By the Victorian era, it had become firmly established as a classic British dessert.
At The Recipe Kitchen, this Bread and Butter Pudding recipe stays true to the traditional UK version. It focuses on simple ingredients, gentle spicing, and careful baking to create a pudding that is comforting, familiar, and deeply satisfying, whether served as a family dessert or a nostalgic treat.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–6
Ingredients
For the Pudding
- 8 slices white bread (slightly stale works best)
- 50 g unsalted butter, softened
- 75 g sultanas or raisins
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the Custard
- 500 ml whole milk
- 150 ml double cream
- 3 large eggs
- 75 g caster sugar
- 1 teaspoon vanilla extract
To Finish
- 1 tablespoon demerara sugar, for sprinkling
- Butter, for greasing the dish
Step-by-Step Instructions
- Prepare the bread
Preheat the oven to 180°C (160°C fan). Lightly butter a medium-sized ovenproof dish. Remove the crusts from the bread if desired, then cut each slice into triangles. - Butter the bread
Spread butter evenly on one side of each slice of bread. - Layer the pudding
Arrange a layer of bread in the dish, buttered side up. Sprinkle over some of the sultanas, cinnamon, and nutmeg. Repeat the layers until all the bread and fruit are used, finishing with a layer of bread on top. - Make the custard
In a saucepan, gently heat the milk and cream until just warm, not boiling. In a separate bowl, whisk together the eggs, caster sugar, and vanilla extract. - Combine custard
Slowly pour the warm milk mixture into the eggs, whisking continuously to prevent curdling. - Pour over the pudding
Carefully pour the custard mixture over the layered bread, ensuring all the bread is soaked. Press down gently with the back of a spoon if needed. - Rest before baking
Leave the pudding to stand for 10 minutes to allow the bread to absorb the custard fully. - Add the topping
Sprinkle the top evenly with demerara sugar to create a crisp finish. - Bake
Place the dish in the oven and bake for 35–40 minutes, until the custard is set and the top is golden brown. - Rest and serve
Remove from the oven and allow to rest for 5 minutes before serving.
Cooking Tips & Variations
- Best bread: Slightly stale white bread absorbs the custard better than fresh bread.
- Richer pudding: Replace some of the milk with extra cream for a more indulgent dessert.
- Spice variations: Add a pinch of mixed spice or ground cloves for deeper flavour.
- Fruit additions: Currants, dried cranberries, or chopped dates work well alongside sultanas.
- Luxury version: Add thin slices of apple or a splash of brandy to the custard.
What to Serve With Bread and Butter Pudding
- Hot custard
- Pouring cream
- Vanilla ice cream
- Stewed fruit
Bread and Butter Pudding is best served warm, with a simple accompaniment that complements its richness.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven at 170°C until warmed through, or microwave individual portions gently.
- Freezing: Freezing is not recommended, as the custard texture can change when thawed.
Frequently Asked Questions
Why is my pudding soggy?
This usually happens if too much custard is used or the pudding is underbaked. Ensure the custard is just set before removing from the oven.
Can I prepare Bread and Butter Pudding in advance?
Yes. Assemble the pudding a few hours ahead and refrigerate, then bake when ready to serve.
Do I need to remove the crusts?
Removing the crusts is traditional, but leaving them on adds texture and reduces waste.
Final Thoughts
Bread and Butter Pudding is a true British classic that showcases the beauty of simple, economical cooking. With soft layers of custard-soaked bread, warming spices, and a golden top, it delivers comfort and familiarity in every spoonful. Whether served as a nostalgic family dessert or a cosy winter treat, this traditional UK recipe remains a timeless favourite and a proud part of Britain’s culinary heritage.
