Bread and Butter Pudding (Classic)

 Bread and Butter Pudding (Classic)
Buttery layers of bread baked in a silky vanilla custard—caramelized and golden on top, soft and spoonable beneath. This heritage dessert is frugal at heart yet luxurious on the spoon. Developed for tinsuf, the method below keeps the steps simple while guaranteeing a creamy set and beautifully bronzed finish.

Day-old bread becomes a custard-kissed showstopper.

Author: tinsuf
Cuisine: British
Category: Dessert
Keywords: classic pudding, custard dessert, raisin pudding, tinsuf
Prep Time: 15 mins
Bake Time: 35–40 mins
Total Time: ~55 mins
Yield: 6–8 servings

Table of Contents

    Ingredients
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips & Variations
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Ingredients

    6–8 slices day-old bread, brioche, or croissants
    50 g unsalted butter, softened (plus extra for greasing)
    75–100 g raisins or sultanas
    500 ml whole milk
    200 ml heavy cream

    3 large eggs
    100 g granulated sugar
    1 tsp pure vanilla extract
    1/2 tsp cinnamon or a few gratings nutmeg (optional)
    Zest of 1/2 orange (optional)
    2 Tbsp demerara sugar, for topping

Instructions

    Prepare dish & bread — Heat oven to 180°C/350°F. Butter a medium baking dish. Butter bread on one side; cut into triangles or squares.
    Layer — Arrange half the bread, buttered side up, in the dish. Scatter half the raisins. Repeat with remaining bread and raisins.
    Make custard — Warm milk and cream until steaming. Whisk eggs with sugar, vanilla, and spice/zest if using. Slowly whisk in warm milk mixture.
    Soak — Pour custard over bread, press gently to submerge, and rest 15–20 minutes. Sprinkle demerara sugar on top.
    Bake — Bake 35–40 minutes until puffed, golden, and just set in the center.
    Serve — Cool briefly. Dust with icing sugar and serve with warm custard, pouring cream, or vanilla ice cream.


Troubleshooting & Consistency Tips

    Soggy texture? Use day-old bread and allow the full soak time. Bake until the center has only a slight wobble.
    Top browning too fast? Tent loosely with foil for the last 10 minutes.
    Raisins too dry? Soak in warm tea, orange juice, or a splash of brandy for 10 minutes; drain before layering.
    Want extra crunch? Sprinkle sliced almonds or a little demerara sugar over the top before baking.

Bread choice: Brioche and croissants yield a richer pudding; sturdy sandwich bread gives a lighter, more custardy interior.

Storage & Make-Ahead

    Make ahead: Assemble up to 12 hours in advance; refrigerate covered. Bake straight from cold, adding 5 minutes.
    Refrigerate: Keep leftovers 3 days; reheat at 160°C/320°F for 10–15 minutes or microwave in short bursts.
    Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Why This Recipe Works

    Warm custard method: Gently heated dairy dissolves sugar and sets softly without curdling.
    Rest before baking: A short soak ensures every layer absorbs custard for a creamy interior.
    Demerara finish: Creates a caramelized, lightly crunchy lid that contrasts the soft center.

Expert Tips & Variations

    Swap raisins for chocolate chips for a modern twist; reduce sugar by 15 g to balance.
    Add 1 Tbsp orange liqueur or brandy to the custard for a boozy note.
    For a citrus lift, include thin shreds of marmalade between layers.
    Vegan path: use plant milk + coconut cream, vegan butter, and an egg replacer; sweeten with maple syrup.

Recipe created for tinsuf. If you loved this classic Bread and Butter Pudding, explore more tinsuf-tested desserts crafted for warm, reliable comfort.