Inspired by the versions we enjoyed while traveling in Ireland, this Bread and Butter Pudding is my interpretation of that rich, custardy dessert. It’s simple and comforting, with crisp golden edges and a velvety vanilla cream sauce that adds just the right finish.
Using common ingredients to create something as deeply satisfying as this recipe always feels like some kind of kitchen magic. This Bread and Butter Pudding starts with slices of soft white bread that are slathered with butter, then layered with raisins, covered with a gently spiced custard, and baked until the whole of it becomes golden on top and tender in the center.
I’ve enjoyed bread pudding since I was a child, but the versions we encountered while traveling in Ireland were something else entirely. The butter and cream there are richer, and the custard is silkier. Those desserts inspired me to revisit old bread pudding recipes with fresh eyes. This version brings together the richness of that Irish style with the simplicity I’ve always appreciated about this classic dish.
If you’ve tried my Slow Cooker Bread Pudding, you’ll notice that this one takes quite a different approach. The slow cooker method yields a soft, dense texture all the way through, while this baked pudding produces a contrast of crisp edges with a tender center. And that delicious, pourable vanilla cream? Don’t skip that! It just brings everything together.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 8
Primary Ingredient(s): White Bread, Cream, Butter, Sugar
Skill Level: Easy
— This post was originally published on December 10, 2009. It has been updated with new photos and additional information.
Ingredient Notes
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- White Bread – You’ll want to use a classic white sandwich bread for this recipe. Heavier breads tend not to be as receptive to absorbing the custard. If the bread is slightly stale, that’s even better.
- Butter – Good quality butter is essential in this recipe. I prefer a European-style butter, like Kerrygold, for instance, which has a higher fat content and therefore richer flavor. Be sure it’s at room temperature so it spreads easily without tearing the bread.
- Raisins – Raisins add small bursts of sweetness throughout the pudding. I have, on occasion, substituted diced dates, and they were delicious, too!
- Eggs and Cream – These two combine to create the custard. I don’t recommend substituting milk for heavy cream. Milk just doesn’t have enough fat content to create the kind of rich custard you want here.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Bread and Butter Pudding
- Preheat the oven to 350°F and generously butter a 9×13-inch baking dish. Set it aside while you prepare the pudding.
- Thickly spread butter on one side of each slice of bread, making sure to use up all the butter. Cut the bread diagonally into triangles.
- Arrange the triangles in the prepared baking dish, overlapping the slices if needed, in order to fit them all in.
- Scatter the raisins evenly across the top of the bread.
- Place the eggs, cream, sugar, cinnamon, and nutmeg in a medium saucepan. Whisk everything together over low heat until the mixture is warm and smooth. Take it off the heat and stir in the vanilla.
- Pour the warm custard slowly over the bread and raisins. Then use the back of a large spoon to gently press down on the bread to encourage the custard to soak in evenly.
- Place the dish in the preheated oven and bake for about 40 minutes. The custard should be mostly set, and the top should be golden brown.
- Take the pudding out of the oven and let it rest for about 15 to 20 minutes to cool and firm slightly before serving.
- Spoon individual servings into bowls and top with the vanilla sauce (following), whipped cream, vanilla ice cream, or even hard sauce if you like a little extra richness.
- To make the vanilla sauce: In a heavy saucepan, whisk together the milk, brown sugar, butter, egg, flour, cinnamon, and salt until smooth. Cook over medium heat, whisking the entire time, until the sauce thickens enough to coat the back of a spoon. This should take about 10 to 12 minutes. Stir in the vanilla at the end and serve it warm in a small pitcher.
Recipe Tips
- Slightly stale bread will take up the custard more effectively without becoming too mushy.
- Press the bread gently into the custard so that each piece absorbs the creamy mixture.
- Let the pudding rest for at least 15 minutes after baking, allowing the custard to finish setting.
- Keep an eye on the oven during the last 10 minutes. You want the top to be a beautiful golden color, not overly browned.
Recipe Variations to Try
- Add a splash of Irish cream liqueur to the custard.
- Swap the raisins for dried cranberries or chopped dates.
- Use brioche or challah in place of white bread for an even richer pudding.
- Add some chopped toasted pecans or walnuts to the layers.
- Try a pinch of cardamom or orange zest in the custard for a subtle change in flavor without overpowering the classic combination.
How to Prep Ahead
You can assemble the entire pudding up to one day in advance. Follow the steps through pouring the custard over the bread, then cover the dish tightly with foil and refrigerate it. When you’re ready to bake, take it out of the fridge and let it sit at room temperature for about 30 minutes while the oven preheats.
The vanilla sauce may also be made ahead and stored in the refrigerator. Reheat it gently on the stovetop over low heat, whisking occasionally until warm and smooth.
Storing Leftovers
Store any leftovers tightly covered in the refrigerator for up to three days. The texture will soften as it sits, but the flavor holds up well.
To reheat, microwave individual servings in 30-second intervals until warmed through. To reheat a larger amount, cover the baking dish with foil and place it in a 300°F oven until warmed. Reheat the vanilla sauce separately on the stovetop over low heat, stirring often until smooth.
Questions About Bread and Butter Pudding
The custard should be set, and the top should be golden brown. If you gently shake the dish, the center should just barely jiggle, but not be liquid.
Yes. Bread and butter pudding freezes well for up to three months. Store it tightly wrapped in a layer of plastic wrap followed by a layer of aluminum foil. To serve, thaw it in the refrigerator overnight and reheat in a 350°F oven until warm. Make a fresh vanilla cream sauce to serve with the reheated pudding.
Sure can! Sweet breads (like cinnamon-raisin bread), plain Italian bread, day-old croissants, or even panettone work really well.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Bread and Butter Pudding
Ingredients
Bread Pudding
- 10 slices white bread
- ½ cup butter (1 stick) room temperature
- ½ cup raisins
- 2 large eggs
- 1 ½ cups heavy cream
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon vanilla extract
Vanilla Sauce:
- 1 ¼ cups whole milk
- ½ cup light brown sugar
- 2 tablespoons butter melted
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 tablespoon vanilla extract
Instructions
Make the Pudding:
- Preheat the oven to 350℉. Generously grease a 9×13 baking dish and set it aside.
- Generously butter the bread, being sure to use up all the butter. Cut the bread crosswise into triangles.10 slices white bread, ½ cup butter
- Layer the buttered bread triangles in the prepared baking dish overlapping if necessary.
- Sprinkle the top of the bread evenly with the raisins.½ cup raisins
- In a medium saucepan, combine the eggs, heavy cream, sugar, cinnamon, and nutmeg. Whisk constantly over low heat until warm and smooth. Remove the pan from the heat and stir in the vanilla.2 large eggs, 1 ½ cups heavy cream, ¼ cup granulated sugar, 1 teaspoon cinnamon, Pinch of nutmeg, 1 teaspoon vanilla extract
- Slowly pour the cream and egg mixture over the bread and raisins in the baking dish. Using a wooden spoon, gently press down on the bread to make sure the custard mixture is evenly distributed.
- Transfer the dish to the preheated oven and bake for about 40 minutes or until nearly set.
- Remove the dish from the oven and cool for 15 to 20 minutes before serving.
- Serve with whipped cream, vanilla ice cream, hard sauce, or vanilla sauce.
Make the Vanilla Sauce:
- To make the vanilla sauce, whisk together the milk, light brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Place over medium heat, and cook, whisking constantly, until sauce is thickened and coats the back of a spoon (about 10 to 12 minutes). Stir in the vanilla. Serve in a small pitcher on the side.1 ¼ cups whole milk, ½ cup light brown sugar, 2 tablespoons butter, 1 large egg, 1 tablespoon all-purpose flour, 1 pinch ground cinnamon, 1 pinch salt, 1 tablespoon vanilla extract
Notes
- Use a good-quality butter, preferably European style, for the richest flavor. It makes a noticeable difference in this pudding.
- Store leftovers covered in the refrigerator for up to three days. Reheat in the oven at 300°F or microwave individual servings until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
We have a new favorite bread pudding recipe! I baked some Bisquick biscuits for dinner the other night, but they didn’t turn out. I’m frugal and I didn’t want to throw them out & so… I looked up ways to use leftover biscuits. Your recipe was one that came up in my search, and we’re so-o-o happy it did! I tweaked your recipe a little (as cooks/bakers are want to do) by adding 1/2 cup dried cranberries & 1 teaspoon of cinnamon. Thank you for sharing this recipe!
Thanks for letting me know you enjoyed the recipe, Jane! It’s a favorite of mine, too.
made your recipe and it’s just like my nan’s.
I had some tapioca pearls in pantry and the second time in making I made it with tapioca. Grand kids only want it that way now. love your recipe.
I’m so glad to know you like the recipe! And that it reminds you of your Nan’s ❤️
I love bread pudding. Didn’t know how to make it. Thanks to the miracle of Google. I do. Thank you too
Do you have a recipe for a sauce for the bread pudding?
Also, what is “oldie goldie,”’ to which you have referred?
“Oldie goldie” is just another way of saying golden oldie. It means something that is really old but still a classic and very good.
Nice! I Love your blog!
This bread pudding recipe looks just wonderful. Thanks for sharing the beautiful pictures, too.
We normally have a family cookie baking day over the holidays, and this year I can’t be there. So, instead I have a Virtual Cookie Swap going on! It’s been great fun with lots of nice recipes. So, this year I am swapping my family’s recipes in cyberspace.
The bread pudding recipe you have posted here is one that I would like to try making with kids. Because it’s easy to make, tastes great, and I think kids would get a kick out of the simplicity of turning bread into a dessert. Thanks for the recipe and the idea.
This looks so delicious and sounds easy. I’ve never made bread pudding before but maybe it’s time to give it a try.
: )
This looks so good. Would eat it for dinner :)
That looks easy and delicious. Would love to try that.
One of my mother’s favorite desserts is Bread Pudding that her mother used to make. Neither of us ever had a good recipe for it… and now I do. I made more bread cubes than I needed for Thanksgivings stuffing this year so that’s already in my freezer. Can’t wait to make it!
Linda: I hope this turns out well for you. Please come back and let me know!
Yummy bread pudding. I guess the only down side to the holidays is all the craziness that comes with it. But as long as there’s food, family and fun, it makes it all worth while.