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Bread & Butter Pudding recipe

Bread & Butter Pudding recipe

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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Bread and butter pudding

Easy, good way to use up those bits and pieces that seem to lie around the larder and end up in the bin. Use whatever you like - dried apricots, dates, prunes, sultanas, raisins, currants - the list is endless...

Somerset, England, UK

89 people made this

IngredientsServes: 4

  • 8 slices of stale bread (crusts as well), any type
  • 110g butter, softened
  • 100g caster sugar
  • 60g dried fruit
  • 2 eggs
  • 425ml (3/4 pint) milk
  • 1 pinch ground nutmeg

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Butter the bread (I like to put some butter on both sides) and cut into triangles.
  2. Grease a 23cm casserole dish or deep sided cake tin, and add a layer of buttered bread. Sprinkle with sugar and dried fruit. Repeat layers until all the bread is evenly distributed, then mix the egg, milk and nutmeg, and pour over the bread. Press down firmly to compress the pudding and help the bread absorb the milk mixture.
  3. Pop in the oven at 180 C / Gas 4 and bake until golden brown and the custard mixture is set. I like to serve this with custard but it goes well with cream, ice cream or on its own.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (20)

Altered ingredient amounts.I also like to do the same but instead of butter i use marmalade or jam, its delicious.-24 Jan 2009

Used different ingredients.add a sprinkle of cinnamon on top before putting into the oven. It goes esp. well if your using raisins.-29 Apr 2009

Used different ingredients.I followed the advice of princessgirl and spread the bread with Nutella instead of butter and only one side. This is a wonderful easy dish that EVERYONE loved! We are having it for Christmas dinner's dessert tomorrow!-24 Dec 2009

1. Cut the bread into 1 cm (1/2 inch) thick slices and trim the crusts. Spread half the slices on one side with butter (you will have some butter left over) and then the marmalade, then place the remaining bread slices on the top to make sandwiches. Cut each sandwich into quarters.

2. Use some of the remaining butter to grease a 2 litre (70 fl oz/8 cup) ovenproof dish. Place half of the 'sandwiches' over the base of the dish, trimming as necessary to cover any gaps and form a neat layer. Scatter over half the raisins, if using.

3. Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Ladle half the milk mixture over the bread in the dish. Place the remaining sandwiches over the top, unevenly and at angles. Scatter over the remaining raisins. Ladle the remaining milk mixture evenly over the top, trying to moisten as much of the bread as possible. Set the pudding aside for 30 minutes to allow the bread to absorb as much of the milk mixture as possible.

4. Preheat the oven to 170°C (325°F/Gas 3).

5. Dot the remaining butter over the top of the pudding and sprinkle with the extra sugar. Bake for 1 hour to 1 hour 10 minutes or until deep golden and the custard is set in the middle. Serve hot, warm or at room temperature with whipped cream or custard.

Preheat the oven to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little of the butter.

Spread one side of each of the bread triangles with remaining butter.

Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

In a saucepan, gently heat the milk and cream but do not boil. Set aside.

In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.

Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.

After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set. Serve hot and enjoy.

Bread and butter pudding

Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Bread & Butter Pudding recipe - Recipes

Preheat oven to about 180 C (350 F).

Then, whilst you wait for it to heat you SHOULD have enough time to do the rest.

Get a suitable cooking dish [personally I used a 30x30 (cm) smear some butter on the bottom (and sides) of the dish.

Take four slices of (preferably semi stale, although it ultimately makes little difference) bread, and butter each on both sides place them in the dish.

Now, add your Raisins and sultanas, simply sprinkling them on top of the bread. Once you have spread the raisins and sultanas evenly over the bread, spread half a jar of (strawberry or raspberry) jam over the raisins and bread so that the jam absorbs the fuit and keeps it in a sort of stasis.

Next, take the other 4 pieces of bread and butter them (on both sides. Place the bread on top of the jam, raisins, etc. and then cut the four sandwich-like portions into halves or even quarters so that you will have smaller pieces.

Put milk into a mixing bowl and whisk in the eggs. When this becomes an almost-cream like coulour (or just white with yellow parts), pour the mixture on top of the bread.

Sprinkle a small amount of sugar (optionally) and bake in the oven for about 45 mins.

Traditional Irish Bread and Butter Pudding

Bread and Butter Pudding has been a staple in many Irish homes for donkeys years. My mum made this exact recipe for us growing up. Like a lot of traditional dishes this recipe came about as a way to use up leftover, day-old bread.

Growing up in Ireland I’m used to eating hearty, comforting desserts like puddings. Due to our cold weather and dark days dishes like Bread and Butter Pudding were a good way to warm you up. I might be biased or just nostalgic but I think my Mammies’ Bread & Butter Pudding recipe is the best I have ever tasted. I just love how the warm cinnamon/egg mixture combines with the buttery bread when it bakes.

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family.

I baked my Pudding in a beautiful white Le Creuset Heritage Cover Square Casserole dish. It was nice and deep which gives you a lot of soft pudding.

A good pastry brush that doesn’t shed is my Mason Cash Pastry Brush. I used it to brush my pudding dish generously with butter.

I served my pudding in a Tag Ivory Sonoma Rimmed Bowl. I’m happy to add these to my collection of treasures because the neutral tone means they fit in anywhere.

As always pride and place in my kitchen is a John Boos Chopping Board. Add it to your wish list if you haven’t already, it’s life changing. Considering I’m tight on kitchen space, this board gives me a whole new surface to work on.

Top your Irish Bread and Butter Pudding with freshly whipped cream or even ice cream if you like. I hope you enjoy my Bread and Butter Pudding for St. Patrick’s Day or any time of year. Hopefully it will warm your heart and home — like it did mine.

First of all, cut each slice of buttered bread in half, then into quarters, leaving the crusts on.

Now arrange one layer of buttered bread over the base of the dish, sprinkle over the candied peel and half the currants, then cover with another layer of the bread and the remainder of the currants.

Next, in a measuring jug, measure out the milk and add the double cream. Stir in the caster sugar and lemon zest, then whisk the eggs, first on their own in a small bowl and then into the milk mixture. Now, pour the whole lot over the bread, grate some nutmeg over the surface then bake on the centre shelf of the oven for 30-40 minutes, or until the top is golden brown and crusty. Remove it and leave for 5 minutes before serving

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Great breakfast ➺ked french toast' served with maple syrup instead of sauce given. I made it the night before (adding a handful of assorted dried fruits), and reheated it for about 1/2 hour in the morning. Next time I'll add some cinnamon too.

Excellent! I also made it with cinnamon raisin bread and served it with a locally grown raspberry/blueberry (no sugar added)spread. Raves!

Very good recipe. I also substitute other breads . raisin bread makes a nice change. It's a good comfort food recipe for a cold evening and the kids love it!

One of the best bread puddings i have ever had. Perfect comfort food dessert for winter.

This dessert is incredible. The simplicity of the ingredients belies the perfection that is Toasted Bread and Butter Pudding. Almost better than the taste is the smell. My kitchen smelled like sugar cookies for hours. The recipe states that it serves 10 - 12, but a party of four ate the entire thing just yesterday.

This is the best dessert I had ever made. I usually don't like bread pudding, but the mild and creamy flavors were heavenly!!

Bread & Butter Pudding

15 min prep 8 servings 10 ingredients

I’ve always loved milk puddings. This Bread & Butter Pudding works with any kind of bread: whole wheat, rye, fruit and nut breads, baguette, anything. It’s also a great way to use up . stale bread, which I love because I hate wasting food. To be extra frugal, you can use the crusts you trim off to make breadcrumbs. This pudding isn’t particularly sweet, but the raisins and dried apricots make it a treat. I find it delicious and soothing this way, but if you have a sweet tooth add in the optional vanilla extract and it will boost the sweetness.

Bread and butter pudding recipe

My mother taught me “you shall waste not” and this is a great way to use up any leftover bread that’s going a little stale. It is such a classic dessert that almost every nation in Europe claims to have invented it! In France it is called pain perdu in Switzerland it is brotauflauf in Germany it is ofenschlupfer… Regardless of whoever got there first, we all agree that it is comfort food at its best.

Ingredients Required


Cooking Method

Step 1

In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute.

In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk. Set aside.

Step 2

Butter the baking dish, pour in a layer of custard and scatter over the sultanas.

Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish.

Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid.

Reserve the rest of the custard.

Step 3

Preheat the oven to 170°C/Gas 3.

Top up the dish with the remaining custard and dot the butter on top the pudding.

Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.

Step 4

Preheat the grill to high.

Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze.


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