Bread and Butter Pudding with bread, raisins, eggs, milk, cream, sugar, and cinnamon—warm, comforting, and ridiculously easy.
So, last week I had a meltdown—work stuff, life stuff, you know the drill. One late evening, I peeked at the fridge and saw a half-loaf of bread that was going hard and kinda judging me. Sound familiar? I remembered my grandma’s bread and butter pudding—her go-to when things got messy. No food waste, lots of love. So I decided to wing it. I buttered up that bread, dumped on raisins, whisked up a custard, and baked it. No fancy technique, no drama—just a pan of warm nostalgia that actually made me feel… okay. My husband called it “like a cinnamon hug.” I took that as a win.
Why You’ll Love This Bread and Butter Pudding Recipe?
Let’s be real. This isn’t a show-off dessert. It’s humble, forgiving, and kind of perfect on bad days. The top gets that golden, slightly crunchy layer, while underneath it’s soft, creamy, and comforting—like a sweater that smells like home. And the raisins sprinkle in little sweet surprises—plumped up, cozy little pops. It’s not trying to be fancy; it just is. Plus, you only need five minutes of prep and pantry staples. What’s not to love?
Ingredient Notes:
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Bread – White sandwich bread is fine, but if you’ve got brioche or even day-old croissants, go wild. Fresh bread? Let it dry out a bit—or it’ll be soggy.
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Butter – Soft enough to spread easily. Salted gives a nice balance with the sugar.
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Raisins – I know some people hate them, but they plump up to little juicy bites. Swap for cranberries or chopped dates if you’re not into raisins.
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Milk + Cream – Makes the custard rich. You can skip the cream for a lighter version.
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Eggs + Sugar – Basic custard vibes. Not too sweet, but just enough.
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Cinnamon – Sprinkle it like you mean it. And yes, it smells like fall even if it’s July.
How To Make Bread and Butter Pudding?
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Prep the bread.
Cut off crusts (I know, sacrilegious—but it’s softer inside). Spread butter on one side, then cut into triangles. Doesn’t have to be uniform—imperfections welcome. -
Layer the dish.
Grease a 9×9 pan. Lay the buttered bread, butter side up. Sprinkle half the raisins and cinnamon. Add another layer of bread, and top with more raisins and cinnamon. Think cozy blanket, not architecture. -
Make the custard.
Warm milk and cream in a saucepan—just until hot, not boiling. Whisk eggs and sugar in a bowl, then temper by slowly whisking in some warm milk so the eggs don’t scramble. Then pour everything back into the saucepan off the heat. -
Soak it.
Pour custard over the bread layers. Let it sit for 30 minutes—this is key. It gives time for the custard to seep into each slice. It’s hard to wait, I know, but it’s worth it. -
Bake it.
Preheat oven to 350°F. Bake uncovered for 30 minutes, until the top is golden. The smell will give you all the feels. -
Let it rest.
Wait a few minutes before digging in—or it’ll be molten lava central. Worth the patience.
Storage Options:
Cover and store in the fridge for up to 3 days. Reheat in the oven or microwave. It won’t be exactly like day-one freshness, but still pretty dreamy—even for breakfast, don’t judge me!
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Variations and Substitutions:
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No raisins? Use cranberries, chopped apricots, or even chocolate chips.
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Add flavor: Stir in a splash of vanilla extract or a little orange zest while making custard.
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Upgrade the bread: Brioche, challah, or cinnamon swirl—all winners.
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Grow-up version: Soak raisins in rum or whiskey before layering. Grown-up vibes.
What to Serve with Bread and Butter Pudding?
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Vanilla ice cream – warm + cold = magic.
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Whipped cream – soft cloud topping.
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Caramel drizzle – just enough to wink at indulgence.
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Hot tea or coffee – always a good idea.
Frequently Asked Questions:
Can I prep it ahead?
Totally. Assemble, cover, and refrigerate. Bake when you’re ready—just add a few extra minutes.
Non-dairy version?
Almond or oat milk works, but skip the cream—texture changes slightly, but still delicious.
Can I skip the 30-minute soak?
You can, but you’ll end up with dry bits. Don’t skip it unless you’re desperate.
Honestly, I loved this because it felt like a lifesaver on a chaotic night. And now? I make it when I miss home, or when I just need something soft and warm. Give it a try—and let me know. Did it remind you of something? Did you spice it up with chocolate chips or booze? I love hearing your pudding stories.
Let’s keep this cozy chain going. Can’t wait to hear your take!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bread and Butter Pudding
Ingredients
- 8 slices of white sandwich bread crusts removed
- 2 tablespoons unsalted butter softened
- ⅓ cup raisins
- 2 teaspoons ground cinnamon
- 1½ cups whole milk
- ¼ cup heavy whipping cream
- 2 large eggs
- ¼ cup granulated sugar plus extra for topping
Instructions
Prepare the bread:
- Remove the crusts from each slice of bread. Spread softened butter evenly on one side of each slice. Cut each slice diagonally to form triangles.
Layer the dish:
- Lightly grease a 9×9-inch baking dish. Place a single layer of the buttered bread slices, butter side facing up, along the bottom. Sprinkle with half of the raisins and 1 teaspoon of cinnamon.
Repeat layers:
- Add a second layer of bread triangles over the first. Top with the remaining raisins and the rest of the cinnamon.
Make the custard:
- In a small saucepan, gently warm the milk and cream over medium heat. Do not allow the mixture to boil.
Temper the eggs:
- In a separate bowl, whisk together the eggs and sugar until smooth. Slowly add a small amount of the warmed milk mixture to the eggs while whisking continuously. Once tempered, add the egg mixture back into the saucepan with the remaining milk mixture and whisk well to combine.
Soak the pudding:
- Pour the custard evenly over the layered bread in the baking dish. Allow the dish to rest at room temperature for 30 minutes so the bread can fully absorb the liquid.
Bake:
- Preheat the oven to 350°F (175°C). Bake the pudding for 30 minutes or until golden brown on top and set in the center. Sprinkle a little extra sugar on top just before serving for added texture, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
