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: 8 tablespoons butter; 2 tablespoons granulated sugar for dusting, plus 1/4 cup sifted; 12 slices white bread, halved; 12 slices brown bread, halved; 5 cups milk; 1 vanilla pod; Lemon zest, 3 pieces; 2 cups raisins; 2 ounces candied peel; Freshly grated nutmeg; 6 eggs; 2 tablespoons dry sherry; 1/2 cup whipping cream

Servings: persons

8 tablespoons butter
2 tablespoons granulated sugar for dusting, plus 1/4 cup sifted
12 slices white bread, halved
12 slices brown bread, halved
5 cups milk
1 vanilla pod
Lemon zest, 3 pieces
2 cups raisins
2 ounces candied peel
Freshly grated nutmeg
6 eggs
2 tablespoons dry sherry
1/2 cup whipping cream

1
Rub 2 tablespoons of butter around a casserole and dust with 1 tablespoon granulated sugar.
2
Preheat oven to 325 degrees F. Butter the bread with the remaining 6 tablespoons of butter.
3
Scald milk in a pan, add the vanilla pod and the lemon zest.
4
Stir in 1/4 cup granulated sugar.
5
Increase the heat and dissolve the sugar and then remove from the heat.
6
Arrange some of the cut bread overlapping on the base of the casserole.
7
Sprinkle with some of the raisins and candied peel.
8
Place another layer of bread on top - alternating the brown and white slices.
9
Cover with the remaining bread.
10
Sprinkle the remainder of raisins on top and grate the nutmeg over them.
11
Break the eggs into a bowl and whisk.
12
Slowly stirring into the scalded milk (having removed the lemon zest and vanilla pod).
13
Pour this mixture over the bread.
14
Dust with 1 tablespoon sugar and sprinkle with the dry sherry.
15
Allow to stand 1 hour.
16
Before placing it in the oven, pour the 1/2 cup of whipping cream over the pudding.
17
Cook in the preheated 325 degree oven on the middle shelf for 55 minutes.

806

kcal

Calories

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.
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 13 ingredients. The key ingredients include: 8 tablespoons butter, 2 tablespoons granulated sugar for dusting, plus 1/4 cup sifted, 12 slices white bread, halved, 12 slices brown bread, halved, 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