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Bread and Butter Pudding

A classic baked dessert made of buttered bread slices layered with raisins and baked in a rich vanilla egg custard.

55 minEasyServes 6380 cal/serving

BritishDessertOvenVegetarianNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 8 slices stale white bread, crusts removed
  • 1/4 cup unsalted butter, softened
  • 1/2 cup raisins
  • 1/2 tsp ground cinnamon
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 3 large eggs, beaten
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. 1

    Grease a baking dish. Spread 1/4 cup softened unsalted butter onto 8 slices crusts removed stale white bread and cut into triangles.

  2. 2

    Arrange the bread triangles in the dish, scattering 1/2 cup raisins and 1/2 tsp ground cinnamon between layers.

  3. 3

    Whisk 1.5 cups whole milk, 1/2 cup heavy cream, 3 beaten large eggs, 1/4 cup granulated sugar, and 1 tsp vanilla extract together.

  4. 4

    Pour the custard over the bread and press down gently. Soak for 20 minutes.

  5. 5

    Bake at 350°F for 30 to 35 minutes until golden and puffed.

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Questions

What temperature do I cook Bread and Butter Pudding at?

For Bread and Butter Pudding, the oven is set to 350 F (about 175 C) in step 5. The longest stretch at that heat is 35 minutes, in step 5.

What can I use instead of heavy cream in Bread and Butter Pudding?

The entry for Bread and Butter Pudding calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Bread and Butter Pudding dairy-free?

Yes. The dairy in Bread and Butter Pudding is 1/4 cup unsalted butter, softened, 1.5 cups whole milk, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Bread and Butter Pudding vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup unsalted butter, softened, 1.5 cups whole milk, 1/2 cup heavy cream and 3 large eggs, beaten. For fully plant-based entries, see the vegan dessert collection.

How many calories are in Bread and Butter Pudding?

One serving (the recipe makes 6) is about 380 calories, with 9 g protein, 42 g carbohydrate and 20 g fat, plus 2 g fiber and 310 mg sodium. The figures are estimates computed from the ingredient list.

How long does Bread and Butter Pudding keep?

Store Bread and Butter Pudding airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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