How to Make Bread and Butter Pudding

Bread and Butter Pudding is a classic dessert beloved of cooks the world over. It is one of the ultimate comfort foods, the kind of dessert that makes folks sigh with delight when they hear it is on the menu. It’s also very easy to make and a great way to use up leftovers.

Updated April 2026 with new tips and variations. Further new photos to come.

Tips for Making Bread and Butter Pudding

There are lots of different ways to make this recipe. Some people prefer to chop the bread into cubes before soaking it in custard, some make sandwiches with slices of bread and cut them in various shapes and sizes, and others leave out the butter entirely.

I prefer the sandwich method, layering slices of bread thickly with butter and jam or preserves, cutting them in halves, quarters, or triangles (depending on the size and shape of the bread) and layering them in a baking dish.

Use whatever sort of bread and jam you have on hand. When I made the recipe and took the photographs below, I used a beautiful loaf of walnut and raisin bread from our local baker and some spiced Christmas jam approaching its best before date. 

Liqueur or juice soaked raisins or other dried fruit make a lovely optional extra. Tuck the dried fruit in between the slices of bread so it does not burn, and either stir the liqueur into the custard or sprinkle it over the bread before you pour the custard over top. Be careful not to add too much though, you don’t want to dilute the thick, voluptuous custard.

You can make this recipe an hour or so ahead, up to the point where it is baked. I often put all the ingredients together and get them in the baking dish before guests arrive, cover the dish and let it sit. I put it in the oven just as I serve the appetiser, which usually allows enough time for the pudding to bake before you are ready for dessert. (Do not make the recipe more than a couple of hours before baking though as all the custard will soak into the bread and it won’t turn out as well.)

Bread and butter pudding will sit on a cooling rack quite happily for a little while before serving. It’s best to let it cool just slightly so no one burns their mouth on hot custard.

Use a square or oval dish roughly 13 x 9 inches (33 x 22 cm) if you can. This is similar to the one I use (affiliate link). However you can use a slightly larger, smaller or differently shaped pan. You may have to adjust the baking time a little.

Bread and butter pudding is done when the custard is set. The top should have puffed up a little and be a light golden brown. I insert a small knife or skewer in the centre of the custard just to be sure. The knife should come out clean when the custard is done.

Serving

I’m happy to serve bread and butter pudding just as it is, but many people like a bit of pouring cream served over top. You can also serve a scoop of ice cream alongside.

How To Store Leftovers

I rarely have leftovers and this dessert is best served on the day it is made. However, you can cool leftovers and store them in the fridge for up to 48 hours. Reheat gently in the microwave on low for a minute or so.

I know people who like to eat bread and butter pudding cold, but I can’t say I am one of them!

Whatever combination of bread and jam you choose, I am sure you will love this easy bread and butter pudding recipe as much as my family and I do. It’s been a part of our family for years, and I hope you will make it part of yours too.

Bread and Butter Pudding – Printable Recipe

Created by: April J Harris

Bread and Butter Pudding

Course Dessert

Cuisine British

Servings 4

An easy, versatile recipe for bread and butter pudding using any type of bread and jam you have available.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• Leftover bread to fill a baking dish
• about ⅓ cup butter
• about ¼ cup jam or preserves
• ¼ cup raisins or chopped dried fruit optional
• 2 to 3 tablespoons brandy bourbon, rum or liqueur (optional)
• 4 egg yolks
• 1 egg
• ¼ cup sugar divided
• 2 cups double cream
• ¾ cup milk full fat (whole or semi-skimmed (2%), not skimmed)
• spices to suit your recipe – I like to use cinnamon ginger and/or nutmeg

Instructions

• Preheat the oven to 350°F (180°C or 170° for fan ovens).
• Grease a baking dish anywhere from 8 inches square to 13 x 9 inches with some of the butter.
• If using raisins or dried fruit, I recommend soaking them in brandy, bourbon, rum or liqueur (or juice if you are teetotal). To speed up the process, simply place the dried fruit in a microwave safe container and cover with the liquor. Cover the container and microwave on high for 1 minute. Remove and set aside to cool a bit.
• Make sandwiches with the bread, butter and jam or preserves.
• Cut the sandwiches in halves, quarters or triangles, depending on the size of the bread, and layer in the baking dish.
• If using dried fruit, sprinkle it over the bread now along with any of the remaining liquor, letting the fruit fall down between the bread OR sprinkle the bread with up to 3 tablespoons of brandy, bourbon, rum or your favourite liqueur. Either is optional.
• Put the egg yolks, the egg and 2 tablespoons of the sugar in a bowl and whisk together.
• Add the cream and milk and whisk some more.
• Carefully pour the custard over the bread.
• Leave to soak for at least 10 minutes or up to an hour in the fridge. (Let the pudding warm up a bit out of the fridge before placing the baking dish in the oven.)
• Mix the remaining 2 tablespoons of sugar with your chosen spice(s) and sprinkle over top of the bread and custard.
• Bake for about 40 to 45 minutes or until the custard has set but still has a bit of softness to it. Timing will depend on the size of your baking dish.
• Allow to sit of about 10 minutes before serving as the custard will be very hot.
• Serve as it is, or with cream, more custard or ice cream.

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