Traditional British Bread and Butter Pudding Recipe

Recipe Card

A classic bread and butter pudding recipe made with buttered bread, creamy vanilla custard, raisins and a little spice. Serve warm with custard, cream or ice cream for a cosy British dessert.

Ingredients for this bread and butter pudding recipe

• 8 slices white bread, brioche or soft sandwich bread
• 50g unsalted butter, softened
• 75g raisins or sultanas
• 3 medium eggs
• 500ml whole milk
• 150ml double cream
• 75g caster sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon or mixed spice
• 1 tbsp demerara sugar, for topping
• Custard, cream or ice cream, to serve

Equipment

• Medium baking dish
• Mixing bowl
• Whisk
• Butter knife
• Measuring jug
• Sieve, optional

Instructions

1. Step 1: Prepare the bread. Butter each slice of bread, then cut into triangles or thick pieces.
2. Step 2: Layer the dish. Arrange half the buttered bread in a greased baking dish, sprinkle over some raisins, then repeat with the remaining bread and raisins.
3. Step 3: Make the custard. In a bowl, whisk together the eggs, milk, double cream, caster sugar, vanilla extract and cinnamon until smooth.
4. Step 4: Soak the pudding. Pour the custard mixture evenly over the bread. Press the bread down gently so it absorbs the custard. Leave to soak for 15 minutes.
5. Step 5: Preheat the oven. Heat the oven to 180°C / 160°C fan / 350°F. Sprinkle the top with demerara sugar.
6. Step 6: Bake. Bake for 30 to 35 minutes, or until the top is golden and the custard is just set.
7. Serve: Let the pudding rest for 5 minutes, then serve warm with custard, cream or vanilla ice cream.

Nutrition (per serving)

~360 kcal • Carbs 42 g • Fat 18 g • Protein 9 g (estimates)

Bread and Butter Pudding Recipe Serving Ideas

• Classic serving: Serve warm bread and butter pudding with hot custard for a traditional British dessert.
• Richer version: Use brioche or panettone instead of plain bread for a more luxurious pudding.
• Fruit variation: Add orange zest, chopped apple or dried cranberries with the raisins.
• Chocolate version: Add a few chocolate chips between the bread layers for a sweeter twist.
• Storage: Keep leftovers covered in the fridge for up to 2 days and reheat gently before serving.
• Helpful link: For more classic British desserts, explore our recipes collection.
• External inspiration: You can also compare ideas with this BBC Good Food bread and butter pudding guide.