Bread and Butter Pudding Recipe

British Bites

Classic british dishes updated for the modern American cook.

Bread and Butter Pudding Recipe

[Photograph: Sydney Oland]

This simple bread pudding is the perfect dessert after a filling meal. Rich and soft, it's often served with a custard sauce, but this version is so creamy and tender that it really doesn't need anything else but a strong cup of tea. If you have the time, letting the raisins sit in a few tablespoons of brandy before you assemble the pudding makes it even more decadent.

Removing the crust from the bread may seem like a lot of work, or even a bit wasteful. But trust me, when you take your first bite of this soft, luscious pudding it will all be worthwhile.

  • Yield:Serves 4
  • Active time: 15 minutes
  • Total time:1 hour 15 minutes


  • 16 slices white sandwich bread, crusts removed
  • 4 tablespoons butter, melted
  • 1/2 cup raisins
  • 1 1/2 cups milk
  • 1/4 cup cream
  • 3 eggs, beaten
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon turbinado sugar


  1. 1.

    Adjust oven rack to middle position and preheat to 350°F. Brush 1 side of each piece of bread with melted butter and reserve any butter that is leftover. Cover the bottom of a 9- by 13-inch casserole dish with half of the sliced bread, buttered side down, shingling slices as necessary. Scatter half the raisins over the bread, then repeat with remaining bread and raisins.

  2. 2.

    Whisk together milk, cream, eggs, sugar, and ground cinnamon. Pour egg mixture over bread and let sit for 30 minutes. Scatter turbinado sugar over the pudding and dot with any remaining butter. Bake until pudding is puffed and beginning to brown around the edges, about 30 minutes. Serves warm.