Bread and Butter Pudding Recipe

Name: Bread and Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces raisins; ¼ cup Amaretto; 12 slices white bread, crusts removed; ¾ cup unsalted butter, melted; 9 egg yolks; 2 teaspoons vanilla bean paste; ¾ cup sugar; ½ cup milk; 2 cups heavy cream; 2 tablespoons granulated sugar, to dust top of pudding; 3 ounces sliced almonds, lightly toasted

Servings: persons

1
Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
2
Preheat the oven to 350F.
3
Cut 4 slices of the bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish.
4
Sprinkle the raisins on top of the bread cubes, and pour any remaining liquid over the bread.
5
Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice.
6
Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly.
7
Pour any remaining butter over the top of the bread.
8
Whisk the yolks, vanilla paste, and sugar in a large bowl until combined.
9
Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly.
10
Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
11
Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
12
Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar.
13
Broil or use a creme brulee torch to caramelize the sugar.
14
Sprinkle with the toasted sliced almonds, and dust with powdered sugar.
15
Cool slightly, and serve warm with a jug of cream and some fresh berries.

1361

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces raisins, ¼ cup Amaretto, 12 slices white bread, crusts removed, ¾ cup unsalted butter, melted, and more.

Yes, Bread and Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread and Butter Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions