Bread and Butter Pudding is a delicious comfort dessert with a creamy-custardy center and a golden-buttery top. It’s so easy to make and the ingredients are cheap and readily available.

How To Make Bread and Butter Pudding

Any type of bread can be used – white, wheat, french, brioche, croissants or even hamburger and hot dog buns. Because it’s better at absorbing liquid ingredients, stale bread is preferred over fresh bread. It’s a great way to get rid of leftover bread instead of letting it go to waste.

First, cut off all crusts on whichever bread you decide to use.

Then spread butter on both sides of each slice of bread.

Preheat the oven to 350° F.

Layer the slices of bread into a large ovenproof dish. Scatter the raisins and ¼ cup of sugar between each slice. Altogether you should end up with approximately 3-4 layers of bread. Then beat together the eggs and ¾ cups sugar into a large mixing bowl until combined.

Now heat the milk and cream in a large saucepan until they reach a boil.

Then pour the boiled milk and cream over the egg mixture. Whisk together until smooth.

Slowly pour the mixture over the buttered bread and let it stand for approximately 10 minutes. Bake the mixture in the oven for 40 minutes or until completely set.

Easy Bread and Butter Pudding

Bread and Butter Pudding is a delicious comfort dessert with a creamy-custardy center and a golden-buttery top.

Course Dessert

Author Good Living Guide

Ingredients

1 loaf bread any type of bread works, but leftover stale bread works best
1 cup sugar
3 large eggs
3/8 cup golden raisins (or sultanas)
1 1/4 cup milk
1/4 cup butter
1/4 cup cream

Instructions

Cut off all the bread crusts. Spread butter on both sides of the leftover slices.
Preheat oven to 350°F.
Layer the bread in a large ovenproof dish, scattering the drained raisins and ¼ cup of sugar between each layer of bread. Altogether you should end up with about 3 or 4 layers of bread.
Add the eggs and ¾ cups sugar into a large mixing bowl. Beat together until combined.
Heat the milk and cream in a large saucepan until a boil is reached.
Pour the boiled milk and cream over the egg mixture. Whisk together until smooth.
Slowly pour the mixture over the buttered bread and let it stand for approximately 10 minutes.
Bake the mixture in the oven for 40 minutes or until completely set.

Recipe Notes

Optional: Before adding the golden raisins between each layer of bread (Instruction #3), soak them in 3 tbsp of warm brandy or rum. Set aside to cool.