There’s something absolutely magical about transforming yesterday’s leftover bread into pure comfort food gold. Last Sunday, I was staring at half a loaf of brioche that was starting to feel a bit too firm for morning toast, and my grandmother’s voice echoed in my head: “Never waste good bread, darling!” That’s when I remembered her legendary bread and butter pudding – the dessert that could make even the grumpiest dinner guest break into a smile.
This isn’t just any bread pudding, friends. This is the kind that fills your kitchen with the most incredible vanilla-cinnamon aroma and creates that perfect contrast between the crispy golden top and the silky, custard-like center underneath. It’s comfort food at its absolute finest, and honestly? It’s so foolproof that even if you’re convinced you can’t bake, you’re going to nail this one. Trust me on this!
Table of Contents
What Makes This Bread and Butter Pudding Special
Bread and butter pudding is essentially the ultimate comfort dessert – think of it as French toast’s more sophisticated cousin who went to culinary school. What makes this version absolutely irresistible is the way we build layers of flavor and texture that create pure magic in every spoonful.
This classic British dessert transforms simple ingredients into something extraordinary. We’re talking about tender bread soaked in a rich vanilla custard, with bursts of sweetness from plump raisins and that gorgeous golden top that’s slightly crispy but gives way to pure silk underneath. It’s elegant enough for dinner parties but comforting enough for a Tuesday night when you need a hug in dessert form.
Difficulty Level: Beginner-friendly (seriously, if you can crack an egg, you’ve got this!)
Total Time: About 1 hour (including 30 minutes of blissful baking time)
Serves: 6-8 people (or 4 people with very generous portions)
Ingredients
For 6-8 servings:
- 6-8 slices of day-old bread (brioche, challah, or even good white bread work beautifully)
- 4 tablespoons butter, softened (don’t skimp here – it’s called bread and BUTTER pudding for a reason!)
- 3 large eggs
- 2 cups whole milk (the richness matters, trust me)
- 1/2 cup heavy cream (this is where the magic happens)
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup raisins or sultanas (optional, but highly recommended)
- 2 tablespoons demerara sugar (for that gorgeous caramelized top)
Pro tip: The type of bread you choose makes a huge difference! Day-old brioche or challah creates the most luxurious texture, but don’t stress if you only have regular bread – it’ll still be absolutely delicious. Just avoid anything too dense or seedy for your first attempt.
Cooking Method
Total Time: 1 hour
Step 1: Prep Your Pan and Preheat (5 minutes)
Preheat your oven to 350°F (175°C) and generously butter a 9-inch square baking dish or equivalent. I like to really coat every corner – this prevents sticking and creates those lovely crispy edges we’re after. While the oven heats up, this is the perfect time to get everything else ready.
Step 2: Prepare the Bread (10 minutes)
Generously butter each slice of bread on one side. Here’s where I differ from some recipes – I butter the bread really well because those buttery layers create incredible flavor pockets throughout the pudding. Don’t be shy with the butter!
Cut each slice diagonally into triangles (it looks prettier and helps with even soaking) and arrange them in your prepared baking dish, overlapping slightly. If you’re using raisins, scatter them between the layers as you go. The arrangement doesn’t need to be perfect – rustic looks absolutely beautiful here!
Step 3: Create the Custard Base (5 minutes)
In a large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon, and that pinch of salt. Whisk until everything is completely smooth and well combined.
Here’s the secret: let this mixture sit for about 2 minutes, then whisk again. This helps the sugar dissolve completely and creates the silkiest custard base. You’ll know it’s ready when there are no sugar granules left and the mixture has a lovely golden color from the eggs.
Step 4: The Magic Moment – Combining Everything (5 minutes)
Slowly pour the custard mixture over the arranged bread, making sure to get into all the corners. Here’s where patience pays off – let it sit for 10 minutes to allow the bread to soak up all that creamy goodness.
I like to gently press down on the bread with the back of a spoon once or twice during this time. Don’t worry if some pieces float to the top – that’s exactly what we want for those gorgeous crispy peaks!
Pro tip: If your bread is particularly fresh and not soaking up the custard well, let it sit for an extra 5 minutes. The transformation is incredible to watch!
Step 5: The Final Touch and Bake (30 minutes)
Sprinkle the demerara sugar evenly over the top – this creates that beautiful caramelized crust that makes everyone think you’re a baking genius.
Bake for 25-30 minutes until the top is golden brown and slightly puffed, and a knife inserted in the center comes out mostly clean with just a tiny bit of soft custard clinging to it. Don’t overbake – we want that center to be creamy and luscious, not rubbery.
The pudding is ready when the edges are set and golden, but the center still has a gentle wobble when you shake the dish. Trust me, that little wobble is your friend!
Chef’s Tips & Variations
Storage and Reheating: This bread and butter pudding keeps beautifully in the fridge for up to 3 days. To reheat, just pop individual portions in the microwave for 30-45 seconds, or warm the whole dish in a 300°F oven for about 10 minutes. It’s honestly almost as good the next day!
Flavor Variations I Love:
- Chocolate Lover’s Version: Add 1/2 cup of chocolate chips between the layers
- Orange Twist: Replace vanilla with orange zest and add a splash of orange liqueur
- Apple Cinnamon: Thinly sliced apples layered with the bread are absolutely divine
- Tropical Version: Use coconut milk instead of regular milk and add dried pineapple
Pro Tips for Success:
- Day-old bread is your friend – it absorbs the custard perfectly without falling apart
- Don’t rush the soaking time – those 10 minutes make all the difference
- Serve it warm but not piping hot – let it cool for 5-10 minutes so the custard sets slightly
- A dollop of vanilla ice cream or heavy cream on the side never hurt anyone!
Make-Ahead Magic: You can assemble this entire pudding up to 4 hours ahead, cover it with foil, and refrigerate. Just add an extra 5 minutes to the baking time if you’re starting from cold.
The beautiful thing about bread and butter pudding is how forgiving it is – if your custard seems a bit thin, it’ll still work. If your bread pieces are uneven, it adds character. This is comfort cooking at its finest!
The Perfect Ending to Any Meal
There’s something so satisfying about pulling a gorgeous, golden bread and butter pudding from the oven and watching faces light up around the dinner table. This dessert has this amazing ability to make any meal feel special and any day feel a little bit brighter.
Whether you’re using up leftover bread, need a crowd-pleasing dessert, or just want to fill your kitchen with the most incredible aroma, this bread and butter pudding delivers every single time. It’s the kind of recipe that becomes a family favorite – the one people request for birthdays and holidays.
So grab that day-old bread, crack some eggs, and get ready to create some serious comfort food magic. Your kitchen (and everyone lucky enough to get a serving) will thank you. And don’t forget – this is absolutely divine with a drizzle of heavy cream or a scoop of vanilla ice cream on the side!