If there’s one dessert that instantly takes me back to family Sunday dinners, it’s bread and butter pudding. I remember my gran making it with leftover white bread that was a little too dry for sandwiches but absolutely perfect for soaking up that custardy mixture. She always claimed it was “waste not, want not” in action—and she wasn’t wrong.

I still love making it for my family. It’s the kind of humble, no-fuss dessert that makes the house smell incredible and everyone feel looked after. Soft in the middle, crisp on top, with plump raisins and just the right amount of sweetness—it’s comfort in a dish.

And the best part? It’s wonderfully easy. Once you know how, you can play around with the bread or spices and make it your own.

Why I Always Come Back to This Recipe

• You can prep it ahead and let the oven do the work. Perfect for lazy weekends or busy evenings when you still want something homemade.
• It’s rich and warming—just the thing for cold weather.
• It uses up leftover bread that would otherwise go to waste. I feel oddly satisfied giving it a second, delicious life.
• It’s budget-friendly and unpretentious but always makes people happy.

My Favorite Breads to Use

I often just use regular white sliced bread—especially if it’s gone a bit stale. It holds up beautifully in the custard.

But sometimes I’ll fancy it up with:

• Brioche or challah for extra richness
• Fruit loaf for a hint of spice and sweetness
• Hot cross buns around Easter—it’s a real treat
• Panettone at Christmas for something special

Honestly, anything yeasted works. I’ve even used croissants for an ultra-buttery twist when I had some going stale.

Ingredient Notes (And Why They Matter)

White Bread – Slightly stale is perfect, but don’t worry if it’s fresh. I’ve even lightly toasted slices when I needed to firm them up a bit.

Unsalted Butter – A little for greasing the dish and melted into the custard mixture. It’s that classic buttery richness that makes the pudding so satisfying.

Double Cream – Traditional versions often use just milk, but I like to add cream to make it feel extra indulgent. On leaner days, I’ve made it with only milk and it’s still lovely.

Eggs – They’re what set the custard. I always use free-range if I can.

Raisins – My family loves them, but you can absolutely leave them out or swap for sultanas, currants, or even dried cranberries.

Brown Sugar – Soft light brown sugar adds a gentle caramel note. White sugar works too if that’s what’s in the cupboard.

Cinnamon and Vanilla – These are non-negotiable for me. They turn a simple dessert into something that smells like home while it bakes.

How I Make It in My Kitchen

1. Prep the Dish and Bread
I grease the dish with a bit of butter so nothing sticks. Then I cut the bread into triangles—there’s something classic about those little corners poking up all golden and crisp.

I layer the bread with raisins and a sprinkling of brown sugar. I try to distribute the goodies evenly so no bite is boring.

2. Make the Custard Mix
In a bowl, I whisk cream, milk, eggs, vanilla, and cinnamon. I melt the butter gently (I’ve ruined it before by blasting it too hot in the microwave!) and let it cool before whisking it in.

3. Layer and Soak
I pour the custard over the bread layers slowly so everything gets a good soak. I usually press it down gently with the back of a spoon to help it soak in.

I let it sit for about 30 minutes so the bread absorbs all that custard. Don’t rush this part—it’s the secret to that perfect, fluffy interior.

4. Bake
Into the oven it goes until the top is crisp and the custard is just set. It smells so good at this point the kids usually hover in the kitchen asking when it’s done.

Easy Swaps and Variations

• Cream – Use all milk if you want a lighter version.
• Gluten-Free – Just swap in your favorite gluten-free bread.
• Dried Fruit – Raisins are classic, but currants, chopped dried apricots, or even chocolate chips work for a fun change.
• Spices – Nutmeg, mixed spice, or cardamom can add a twist.

Leftovers (If You Have Any!)

I rarely have leftovers with this one, but if you do:

• Store in the fridge for a couple of days.
• Reheat in the microwave for a quick pudding.
• Honestly, I’ve been known to eat a slice cold from the fridge with my morning coffee.

Handy Tips from My Kitchen

• Soaking Time – Don’t skip the 30-minute soak. It makes the difference between dry bread on top and soft, custardy layers.
• Baking Dish – I use a shallow dish to get more of that crispy, caramelized top everyone fights over.
• Prevent Sticking – A good coat of room-temperature butter on the dish helps a lot.

What I Love to Serve It With

My personal favorite is a big scoop of vanilla ice cream that melts over the warm pudding. But it’s just as good with:

• A drizzle of warm custard
• Lightly whipped cream
• Even just on its own, with a mug of tea

Common Questions I Get

What’s Bread and Butter Pudding, anyway?
It’s a traditional British dessert that turns leftover bread into something special by soaking it in a rich, sweet custard and baking it until it’s golden on top and soft inside.

Can I make it ahead?
Yes! You can assemble it and let it soak in the fridge, then bake when ready.

Can you freeze it?
You can. Let it cool completely, then wrap well and freeze. Defrost overnight in the fridge and reheat gently.

Do I have to use raisins?
Not at all. Leave them out, or switch to other dried fruits or even chocolate chips.

I hope you’ll give this Bread and Butter Pudding a try. It’s one of those recipes that proves you don’t need fancy ingredients to make something that feels like home. Happy baking!

Try other recipes:

• Banana Pudding Cookies
• Strawberry Pudding
• Savory Bread Pudding