Classic Bread and Butter Pudding Recipe
There is something wonderfully comforting about a classic bread and butter pudding. With its crisp, golden top, soft custardy centre and gentle warmth of nutmeg, it is the kind of traditional British dessert that feels right at home after a Sunday roast, on a chilly evening, or whenever you have a few slices of bread to use up.
This easy bread and butter pudding recipe uses simple cupboard ingredients, including white bread, butter, currants, candied peel, eggs, milk and cream. It is a brilliant way to turn everyday leftovers into a warm, indulgent pudding that the whole family can enjoy.
Why You’ll Love This Recipe
• A traditional British dessert that is simple to make.
• Uses everyday ingredients.
• A great way to use up leftover bread.
• Soft, creamy and comforting, with a crisp golden topping.
• Easy to prepare ahead, then bake when needed.
• Delicious served with custard, cream or vanilla ice cream.
Classic Bread and Butter Pudding
Serves: 4–6
Preparation time: 20 minutes, plus 20–30 minutes soaking time
Cooking time: 30–40 minutes
Ingredients
• 6 slices good-quality white bread, with the crusts left on
• 50g softened butter / 3½ tablespoons, plus extra for greasing
• 50g currants / ⅓ cup
• 25g finely chopped candied peel / 3 tablespoons
• 275ml whole milk / 1¼ cups
• 60ml double cream / ¼ cup heavy cream
• 50g caster sugar / ¼ cup granulated sugar
• Finely grated zest of ½ lemon
• 3 large eggs
• Freshly grated nutmeg, to taste
Method
- Preheat the oven to 180°C / 160°C fan / Gas Mark 4 / 350°F. Lightly butter a medium-sized ovenproof dish.
- Generously butter each slice of bread, then cut every slice into four triangles or squares.
- Arrange half of the buttered bread in the bottom of the dish. Scatter over the candied peel and half of the currants.
- Layer the remaining bread on top, then sprinkle over the rest of the currants.
- In a jug or bowl, whisk together the whole milk, double cream, sugar, lemon zest and eggs until smooth.
- Slowly pour the custard mixture over the bread, making sure the top layer is lightly soaked too. Gently press the bread down with the back of a spoon if needed.
- Grate a little fresh nutmeg across the top. Leave the pudding to stand for 20–30 minutes so that the bread can absorb the custard.
- Bake for 30–40 minutes, until the top is golden and lightly crisp, while the middle remains soft, creamy and gently set.
- Leave to rest for around 5 minutes before serving warm.
Serving Suggestions
Bread and butter pudding is lovely on its own, but it is even better with something cool or creamy alongside it. Try serving it with:
• Warm custard
• Cold pouring cream
• Vanilla ice cream
• Thick Greek yoghurt
• A spoonful of berry compote
• Orange or lemon marmalade for a citrusy twist
Top Tips
Use slightly stale bread
Day-old bread works particularly well because it absorbs the custard without becoming too soggy. White sandwich bread is traditional, but brioche, challah, croissants or leftover panettone also make delicious alternatives.
Don’t skip the soaking time
Letting the pudding sit before baking is what gives it that soft, custardy middle. Twenty minutes is enough, but a little longer is even better if you have time.
Add your own twist
You can easily adapt this recipe to suit what you have at home. Swap the currants for raisins, sultanas, dried cranberries or chopped dates. If candied peel is not your favourite, leave it out and add a little extra lemon zest or a teaspoon of vanilla extract instead.
For a richer version, spread a little marmalade, jam or chocolate spread between the layers of bread before adding the custard.
Can You Make Bread and Butter Pudding Ahead?
Yes. Assemble the pudding, cover it and keep it in the fridge for up to a few hours before baking. This also gives the bread plenty of time to soak up the custard.
If baking from chilled, allow a few extra minutes in the oven and make sure the centre is hot and softly set before serving.
Storing Leftovers
Any leftovers can be covered and stored in the fridge for up to two days. Reheat individual portions in the microwave until hot, or warm the whole dish in the oven at a low temperature until heated through.
Bread and butter pudding is at its best freshly baked, when the top is still crisp and the custard is warm and creamy.
A Proper Comforting Dessert
This classic bread and butter pudding is proof that the simplest recipes are often the best. It takes humble ingredients and turns them into a pudding that feels nostalgic, satisfying and completely irresistible.
Whether you serve it as a family dessert, make it for a cosy weekend treat, or use it as a way to avoid wasting leftover bread, this is a recipe worth keeping on repeat.
