Bread and Butter Pudding Recipe: A Creamy British Classic

A good bread and butter pudding recipe turns a few slices of bread into one of Britain's most comforting desserts: soft, custardy layers, juicy sultanas and a crisp, golden top that crackles under the spoon. It is thrifty, easy and always popular.

In this guide you will learn how to build the layers, how to make a smooth custard and how to bake the pudding so it is creamy inside and crisp on top. If you enjoy traditional puddings, you might also like our semolina pudding and our slow cooker rice pudding.

What is bread and butter pudding?

Bread and butter pudding is a baked dessert made from buttered bread layered with dried fruit and soaked in a sweet egg custard. As it bakes, the bread on top turns golden and crisp while the layers underneath become soft and rich.

It is a classic example of British thrift: a way to use up slightly stale bread and turn it into a dessert fit for a Sunday table. It has been made in Britain for centuries and remains a favourite on pub menus.

Ingredients for this bread and butter pudding recipe

This bread and butter pudding recipe serves six people and fits a 1.5 litre baking dish.

• 8 slices of white bread, buttered (about 50 g soft butter)
• 75 g sultanas
• Zest of 1 orange (optional)
• 300 ml whole milk
• 300 ml double cream
• 3 large eggs
• 75 g caster sugar
• 1 tsp vanilla extract
• ½ tsp ground nutmeg or cinnamon
• 2 tbsp demerara sugar, for the top

How to make bread and butter pudding step by step

1. Prepare the dish. Butter a 1.5 litre baking dish. Butter the bread slices on one side and cut each slice into triangles.
2. Layer. Arrange half the bread triangles, buttered side up, in the dish. Scatter over the sultanas and orange zest, then add the remaining bread in an overlapping layer.
3. Make the custard. Warm the milk and cream gently. Whisk the eggs, caster sugar, vanilla and nutmeg together, then slowly whisk in the warm milk mixture.
4. Soak. Pour the custard evenly over the bread. Press the bread down gently and leave to soak for 20 to 30 minutes.
5. Top. Sprinkle the demerara sugar over the surface.
6. Bake. Preheat the oven to 180°C (160°C fan, gas 4). Bake for 35 to 40 minutes until the custard is just set and the top is golden. Let it stand for 10 minutes before serving.

Choosing bread, fruit and flavourings

Plain white sliced bread gives the most traditional result, but brioche, challah or even croissants make a richer, more luxurious pudding. Day-old bread is ideal, because it soaks up the custard without turning to mush.

Sultanas are the classic fruit, but currants, chopped dried apricots or mixed peel also work. To plump the fruit, soak it in warm tea, orange juice or a splash of rum for 30 minutes before layering. Orange zest, vanilla and a little nutmeg give the custard a warm, fragrant flavour.

For the best result, use full-fat milk and double cream. Lower-fat versions can make the custard watery and less likely to set smoothly.

How to get a creamy centre and a crisp top

The balance between a soft middle and a crunchy top comes from the soaking time and the oven temperature. Giving the bread time to absorb the custard means the pudding sets evenly, while a moderate oven lets the custard cook gently without curdling.

For the crisp top, arrange the final layer of bread buttered-side up and finish with a sprinkling of demerara. If you want extra shine, brush the baked pudding with warmed apricot jam.

Tips for the best bread and butter pudding recipe

• Use slightly stale white bread. Day-old slices absorb the custard without falling apart.
• Leave the crusts on for texture, or remove them for a more delicate pudding.
• Soak the bread for at least 20 minutes before baking.
• Do not overbake. The custard should wobble slightly in the centre.
• Rest the pudding before serving so it sets and slices cleanly.

Bread and butter pudding variations

• Marmalade: spread the bread with orange marmalade for a bittersweet flavour.
• Chocolate: scatter dark chocolate chips between the layers.
• Panettone: use leftover panettone or brioche instead of white bread.
• Apple: add thin slices of cooked apple and a pinch of cinnamon.
• Boozy: soak the sultanas in rum or whisky for an hour beforehand.

Make ahead, storing and reheating

You can assemble the pudding up to 12 hours ahead, cover it and keep it in the fridge, then bake it when you need it. Leftovers keep for up to three days in the fridge.

Reheat individual portions in the microwave for 1 to 2 minutes, or in a 160°C oven for 15 minutes to restore some crispness. It is also delicious cold the next day.

What to serve with bread and butter pudding

Serve the pudding warm with custard, double cream or vanilla ice cream. A spoonful of marmalade or apricot jam warmed with a little water makes a quick, fruity sauce. For a seasonal option, pair it with a spoonful of homemade mincemeat folded between the layers.

Final thoughts

This bread and butter pudding recipe is proof that simple ingredients can make a memorable dessert. Soak the bread, bake it gently and serve it warm, and you will understand why it has been a family favourite for generations. For more history, read the bread and butter pudding overview.

Frequently asked questions

What bread is best for bread and butter pudding?

White sandwich bread or brioche works best. Slightly stale bread absorbs the custard well.

Can I make bread and butter pudding the day before?

Yes. Assemble it, cover it and keep it in the fridge for up to 12 hours before baking.

Why is my bread and butter pudding soggy?

It may have been underbaked or not soaked evenly. Bake until the custard is just set and the top is golden.

Can I freeze bread and butter pudding?

Yes, cooked portions freeze well for up to two months. Defrost and reheat in the oven.