3 irresistible bread & butter pudding recipes

What is Bread and Butter Pudding?

Bread and butter pudding is a simple, comforting dessert that turns everyday ingredients into something warm and indulgent. Buttered bread gets soaked in a sweet custard and baked until golden. The top becomes crispy and caramelised, while the inside stays soft and rich. Perfection.

You won’t need fancy ingredients, just a bit of time and a warm oven. Traditional versions use sultanas or raisins, but you can easily swap in chocolate, fresh fruit, or spices to make it your own.

This pudding has been around for centuries, but it’s a favourite in Australian kitchens, especially when there’s leftover bread to use up. Or maybe you just need something warm and sweet to sink into at the end of the day. Either way, it’s simple, it’s nostalgic, and it’s made for sharing – but we won’t judge if you keep it all to yourself.

Classic Bread and Butter Pudding Recipe

• Serves:  6-8 people

• Prep time: 10 minutes

What you'll need

• Oven

• Baking dish (1.5-2L capacity)

• Mixing bowl

• Whisk or stand mixer with a whisk attachment

• Knife

• Butter knife or pastry brush

• Measuring cups and spoons

• Ladle or jug

• Cooling rack (optional)

• Sieve (optional; for straining custard)

• Serving utensils

Ingredients

• 8 slices of day-old white bread (brioche or challah recommended for extra richness)

• 50g unsalted butter, softened

• 50g sultanas or raisins

• 350ml whole milk

• 50ml double cream

• 2 large eggs

• 30g caster sugar

• 1 teaspoon vanilla extract

• A pinch of ground cinnamon (optional)

• A pinch of grated nutmeg (optional)

Method

1. Preheat the oven: Set your oven to 180°C (160°C fan-forced).

2. Prepare the bread: Butter the bread slices generously on one side. Cut each slice into triangles.

Tip: If using fresh bread, lightly toast it first to help it soak up the custard better. 

3. Assemble the pudding: Arrange half of the bread triangles, buttered side up, in a greased baking dish. Sprinkle with half of the sultanas and a light dusting of cinnamon and nutmeg (if using). Repeat with the remaining bread and sultanas.

4. Make the custard: In a bowl or using a stand mixer with the whisk attachment, whisk together the eggs, sugar, and vanilla extract. Warm the milk and cream together gently (do not boil) to help meld the flavours, then slowly pour into the egg mixture, whisking continuously.

Tip: Our stand mixer makes quick work of whisking eggs, sugar, milk, and cream together – smooth and lump-free. And if you're making multiple puddings or doubling the recipe, a stand mixer makes it easy.

5. Combine and soak: Pour the custard over the layered bread. Press down gently to ensure the bread absorbs the custard. 

Tip: Let it sit for about 15-30 minutes – this step is crucial for a moist, fully infused pudding.

6. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden brown and the custard is set.

7. Serve: Enjoy warm with cream, caramel sauce, or a scoop of vanilla ice cream for extra indulgence.

Variations to try

4-ingredient bread and butter pudding recipe

You don’t need much to make a great bread and butter pudding. Just stale bread, a splash of milk, a few eggs, and butter. That’s it. The result? A golden, custardy dish that smells like home.

• Serves: 6 people

• Prep time: 15 minutes

What you’ll need

• Oven

• Baking dish (1.5-2L capacity)

• Mixing bowl

• Whisk or stand mixer with a whisk attachment

• Measuring cups and spoons

• Ladle or jug

• Serving utensils

Ingredients

• 6 slices of day-old bread (brioche or white bread works best)

• 2 tablespoons unsalted butter, melted

• 2 cups milk

• 3 large eggs

Method

1. Preheat the oven: Set your oven to 175°C (350°F).

2. Prepare the bread: Tear the bread into small pieces and place them in a greased baking dish. 

Tip: If using fresh bread, lightly toast it first to help absorb the custard better. Drizzle the melted butter over the bread pieces.

3. Make the custard: In a bowl or using a stand mixer with the whisk attachment, whisk together the eggs and milk until well combined.

4. Combine and soak: Pour the custard mixture over the bread, covering all pieces. Press down gently to help the bread absorb the liquid. 

Tip: Let it sit for 10-30 minutes before baking.

5. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden and the custard is set.

6. Serve: Enjoy warm. This simple version is delicious on its own, with a sprinkle of powdered sugar, or with some melting ice cream oozing over the edges. (With no added sugar in the recipe, we prefer it with a sweet topping.)

Hot cross bun bread and butter pudding recipe

This one is still so simple – take hot cross buns, soak them in a rich custard, and bake until golden and puffed. The spiced fruitiness of the buns makes this pudding extra special – perfect for Easter or any time you’ve got extra buns to use up.

• Serves: 6-8 people

• Prep time: 10 minutes

What you'll need

• Oven

• Baking dish (1.5-2L capacity)

• Mixing bowl

• Whisk or stand mixer with a whisk attachment

• Knife

• Butter knife or pastry brush

• Measuring cups and spoons

• Ladle or jug

• Cooling rack (optional)

• Serving utensils

Ingredients

• 6 hot cross buns

• 50g unsalted butter, softened

• 3 large eggs

• 60g caster sugar

• 1 teaspoon vanilla extract

• 250ml milk

• 150ml double cream

Method

1. Preheat the oven: Set your oven to 170°C (150°C fan-forced).

2. Prepare the buns: Slice the hot cross buns in half horizontally and butter each piece generously. If they’re very fresh, lightly toast them to help them soak up the custard better. Arrange the bottom halves in a greased baking dish.

3. Make the custard: In a bowl or using a stand mixer with the whisk attachment, whisk together the eggs, sugar, vanilla extract, milk, and cream until well combined.

4. Assemble the pudding: Pour half of the custard mixture over the bottom halves of the buns. Place the top halves of the buns over the soaked bottoms. Pour the remaining custard over the top. Let it sit for at least 10-15 minutes to allow the buns to absorb the custard fully.

5. Bake: Place the dish in the preheated oven and bake for 45 minutes, until the pudding is puffy and the top is a rich, dark brown.

6. Serve: Enjoy warm, perhaps with a drizzle of cream or a scoop of vanilla ice cream. 

Tip: Try serving with a caramel or spiced syrup for extra indulgence.

Extra tips for the best bread and butter pudding

Use a bain-marie for extra creaminess. Place your baking dish in a larger pan filled with hot water (a bain-marie) while baking for an ultra-smooth custard.

Infuse the milk for a deeper flavour. Warm the milk with a cinnamon stick, citrus zest, or a splash of rum before mixing it into the custard.

Experiment with add-ins. Swap sultanas for dried apricots, cranberries, chocolate chips, or even a swirl of jam.

Let the pudding rest before serving. Allow it to sit for at least 5 minutes after baking for easier slicing.

Common mistakes to avoid when making bread and butter pudding

Even simple recipes have a few pitfalls. Here are the most common ones.

1. Not soaking the bread long enough. If you rush this step, you’ll end up with dry patches. Let the bread sit in the custard for at least 10-15 minutes so it can fully absorb.

2. Overbaking. The pudding should be set but still a little wobbly in the middle when it comes out of the oven. If it’s in too long, it’ll turn dry and rubbery.

3. Using fresh bread without toasting. Fresh bread doesn’t soak up custard as well. If your bread is too soft, lightly toast it first to help it hold up better.

4. Pouring in cold milk and cream. Cold liquids don’t mix as smoothly with eggs, which can lead to a grainy custard. Warm them slightly before adding them in.

5. Too much sugar. Bread and butter pudding is already naturally sweet. If you add too much sugar, you can overpower the delicate custard flavour.

6. Skipping the butter. Buttering the bread adds richness and helps create a beautifully crisp, caramelised top. Don’t skip it!

7. Forgetting to grease the baking dish. A well-greased dish makes serving much easier and prevents the pudding from sticking.

8. Not letting it rest before serving. The pudding will firm up a little as it cools, making it easier to slice. Give it a few minutes before digging in.

How to store and reheat bread and butter pudding

Bread and butter pudding is just as good the next day – if you store and reheat it the right way so it’s fresh, warm, and just as delicious as when it first came out of the oven.

Storing

Refrigeration: Let the pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 3-4 days. 

Freezing: If you have leftovers (a rarity at our house), wrap the cooled pudding in cling wrap, then in foil, or store it in an airtight, freezer-safe container. It’ll keep well in the freezer for up to 2-3 months.

Reheating

Oven method

This is the best way to bring your pudding back to life. Preheat your oven to 175°C (350°F). If it’s frozen, let it thaw in the fridge overnight first. Place it in an oven-safe dish, cover with foil to prevent drying, and bake for about 20-30 minutes, or until warmed through.  

Microwave method

If you’re after a quick fix, pop a portion onto a microwave-safe plate, cover it to keep the moisture in, and heat it on medium power in 30-second bursts until warm. Be careful not to overheat it—too much time in the microwave can make the custard rubbery. 

Safety tips

Always make sure it’s properly heated. Reheat your pudding until it reaches an internal temperature of at least 74°C (165°F) to keep it healthy. 

Don’t leave it sitting out too long. Never let bread and butter pudding sit at room temperature for more than two hours. If it’s a hot day (over 32°C), that time drops to just one hour.

Make it truly homemade

If you really want to make this dish your own – learn how to make butter and make your own bread, too. Serve up simple, hearty, homemade delight. It doesn’t get better than that. The only thing left to decide? Will you pair it with a scoop of ice cream, a drizzle of cream, or just spoon it straight from the dish? That’s up to you.

FAQ

What are the ingredients in bread and butter pudding?

You’ll need slices of buttered bread (often white, brioche, or challah), eggs, milk or cream, sugar, and a little vanilla for flavour. Many recipes also add sultanas, cinnamon, or nutmeg for extra warmth. The bread soaks up the custard, then it’s baked until golden and set. Simple ingredients, big comfort.

What country is bread and butter pudding from?

This dessert comes from the United Kingdom, where it’s been around for centuries as a way to use up old bread. It’s a classic British comfort food, though it’s loved far beyond the UK.

Why does my bread and butter pudding taste eggy?

Too much egg in the custard can give the pudding a strong eggy flavour. The key is balancing the egg-to-milk ratio – too many eggs and not enough dairy make the custard-dense and egg-heavy. Adding vanilla and warming the milk before mixing can also help mellow out the taste.

Why does my bread and butter pudding watery?

If your pudding is watery, the custard likely hasn’t set properly. This can happen if it’s undercooked or if there’s too much liquid for the amount of bread. To fix it, bake a little longer until the custard is just set but still slightly wobbly in the middle. Letting it rest for a few minutes after baking also helps it firm up.