British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bread and Butter Pudding
Slices of buttered bread soaked in a rich, vanilla-scented egg custard and baked until golden and just-set — the ultimate British comfort dessert.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Butter the bread slices generously and cut each into triangles.
- 2
Layer the bread in a buttered baking dish, overlapping the triangles and scattering the sultanas between layers.
- 3
Whisk together the eggs, milk, cream, sugar, and vanilla extract until well combined.
- 4
Pour the custard evenly over the bread, pressing the slices down gently so they soak up the liquid, then let stand for 15 minutes.
- 5
Sprinkle the surface with a little extra caster sugar and a generous grating of nutmeg.
- 6
Bake at 180C (350F) for 35 to 40 minutes, until puffed, golden, and just set with a slight wobble in the center.
- 7
Let stand for 5 minutes before serving warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving195
Calories
9 g
Protein
26 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bread and butter pudding grew out of the long British habit of turning stale bread into dessert rather than throwing it away, layering buttered slices with dried fruit and pouring a custard over the top to soften and bind everything as it bakes. It sits alongside the bread puddings found across Europe, built around what a kitchen already had rather than a shopping list.
Listahan note
This version warms the milk and cream just to steaming before whisking it into the eggs, sugar, and vanilla, since tempering the custard that way is what keeps the eggs from scrambling once the whole dish goes into the oven.
Technique cues
- Buttering the bread before layering it lets the butter melt into the custard as it bakes rather than the bread absorbing everything and turning uniformly soggy.
- Letting the assembled dish stand for twenty minutes before baking gives the bread time to soak up the custard evenly, so the top layer doesn't stay dry while the bottom turns mushy.
- The custard should be just barely set with a slight wobble in the center when it comes out of the oven — baking until fully firm dries out the whole dish.
- A scattering of demerara sugar over the top before baking gives the surface a crackled, caramelized crust that plain bread alone wouldn't develop.
Kitchen flow
- Parallel prep
- While Bread and Butter Pudding is in the oven, measure out any garnish or topping — like the raisins or sultanas — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Bread and Butter Pudding's dough or batter (built around raisins or sultanas) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Bread and Butter Pudding freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the raisins or sultanas. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Bread and Butter Pudding right away — sugar and butter residue hardens fast once it cools. This one leans on the raisins or sultanas. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
8 slices white bread
Structural base
Purpose: slices white bread defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
50g softened butter
Richness and texture
Purpose: g softened butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
75g raisins or sultanas
Flavor support
Purpose: g raisins or sultanas supports the balance of Bread and Butter Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
300ml whole milk
Richness and texture
Purpose: ml whole milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
300ml double cream
Richness and texture
Purpose: ml double cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Use bread that's a day or two old rather than fresh — bread that's slightly dried out absorbs the custard without disintegrating into mush.
- Rest the baked pudding for five minutes before serving so the custard finishes setting and slices hold together instead of running.
- Leftovers reheat better in a low oven than a microwave, which can turn the custard rubbery instead of just warming it through.
Ingredient swaps
- white bread
- brioche or panettone - richer result, but brioche contains wheat, dairy and egg
- whole milk and double cream
- oat-based drink and oat-based cream alternative - oat-based dairy alternatives are milk-free
- raisins
- chopped dried apricots or dark chocolate chips - naturally allergen-friendly (check chocolate labels for milk)
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cover and refrigerate for up to 2 days; reheat individual portions gently in a low oven until warm through.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Medium ovenproof baking dish
- Balloon whisk
Make this household-aware
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Plan it in Listahan
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