Bread and Butter Pudding

This bread and butter pudding is classic, cozy comfort food in the best possible way. Soft layers of buttery bread, warm cinnamon, and sweet raisins are soaked in a silky custard, then baked until golden on top and soft and custardy underneath. It’s simple to make using everyday ingredients you probably already have in the kitchen. Serve it warm with a dusting of sugar, a drizzle of cream, or a scoop of vanilla ice cream for an extra treat. It’s just as good for a weekend dessert as it is for a special breakfast or brunch.

Ingredients

• 8 slices bread
• 2 tablespoons butter, softened
• ⅓ cup raisins
• 2 teaspoons cinnamon
• 1 ½ cups milk
• ¼ cup heavy whipping cream
• 2 large eggs
• ¼ cup granulated sugar, plus a bit extra for topping

Directions

1. Grease a 9×9-inch baking dish well and set aside.
2. Trim the crusts off the bread slices, butter one side of each slice, then cut each slice in half diagonally to form triangles.
3. Arrange a layer of buttered bread triangles, butter side up, in the bottom of the prepared dish.
4. Sprinkle half of the raisins and half of the cinnamon evenly over this first layer of bread.
5. Add a second layer of buttered bread triangles on top, then sprinkle with the remaining raisins and cinnamon.
6. In a saucepan, gently warm the milk and heavy whipping cream over low to medium heat until just hot (do not let it boil).
7. In a separate bowl, whisk together the eggs and ¼ cup granulated sugar until well combined.
8. Slowly pour a little of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs, then whisk the tempered egg mixture back into the remaining warm milk off the heat.
9. Pour the custard mixture evenly over the layered bread in the baking dish, pressing the bread down lightly so it soaks up the liquid. Let sit for 30 minutes to allow the custard to absorb.
10. Preheat the oven to 350°F. Sprinkle a little extra sugar over the top of the pudding, then bake for about 30 minutes, or until the top is golden brown and the custard is set.
11. Let cool slightly, then serve warm.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 80 minutes
Kcal: 280 kcal | Servings: 8

Tips

For the best texture, use slightly stale bread—day-old bread soaks up the custard better and gives you a nice contrast between the soft inside and lightly crisp top.

Let the pudding sit in the custard for the full 30 minutes before baking so every piece of bread gets properly soaked; leftovers can be stored in the fridge and gently reheated in the oven or microwave.

FAQ

Can I use a different type of bread?
Yes, brioche, challah, or thick white sandwich bread work wonderfully and make the pudding extra rich.

Do I have to use raisins?
No, you can skip them or swap in other dried fruits like currants, dried cranberries, or chopped dates.

Can I make this ahead of time?
You can assemble the pudding and let it soak in the fridge for several hours or overnight; just bake it when you’re ready, adding a few extra minutes if it’s very cold.

Can I use all milk instead of milk and cream?
Yes, using all milk will make it a bit lighter but still delicious; whole milk works best for a creamy texture.

How do I know when it’s done baking?
The top should be golden and slightly crisp, and the custard should be set—if you gently shake the dish, the center should have a slight wobble but not be liquid.