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British/Irish · Desserts

Bread and Butter Pudding

Non-vegEasy

Diet: Non-veg

Bread and Butter Pudding is a British/Irish dish. Let custard soak into the bread before baking.

Prep
20 min
Cook
40 min
Rest, soak, marinate or chill
30 min
Total
90 min
Servings
6
Difficulty
Easy
Cuisine
British/Irish
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bread and Butter Pudding. The photograph includes custard and fruit sauce not included in this recipe.
The photograph includes custard and fruit sauce not included in this recipe. Representative photograph of Bread and Butter Pudding. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Bread

Custard

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Layer · About 7 min

  1. Butter bread from 300 g day-old bread, sliced, 60 g softened butter, 80 g raisins, cut into triangles and layer in a dish with raisins.

Soak · About 30 min

  1. Whisk 3 eggs, 80 g sugar, 500 ml milk, 150 ml cream, 1 tsp vanilla extract, ¼ tsp nutmeg, pour over bread and soak 30 minutes in the fridge.

Bake · About 40 min

  1. Bake at 180°C / 350°F for 35–40 minutes until centre is set and reaches 71°C / 160°F.

    Check: Look for this result: centre is set and reaches 71°C / 160°F.

Tips

  • Let custard soak into the bread before baking.
  • Judge Bread and Butter Pudding by the texture and doneness signs in its steps. Your pan and heat affect how long Bread and Butter Pudding takes to cook.

Substitutions

  • Use brioche and reduce the added butter slightly.

Storage

  • Get perishable Bread and Butter Pudding into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bread and Butter Pudding within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bread and Butter Pudding to 74°C / 165°F, stirring or turning it for even heating. When Bread and Butter Pudding is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Bread and Butter Pudding the day before and refrigerate promptly. Allow the full setting time. Finish Bread and Butter Pudding with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Bread and Butter Pudding?

Let custard soak into the bread before baking.

What can I substitute in Bread and Butter Pudding?

Use brioche and reduce the added butter slightly.

Can I prepare Bread and Butter Pudding ahead?

Complete the cooked base of Bread and Butter Pudding the day before and refrigerate promptly. Allow the full setting time. Finish Bread and Butter Pudding with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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