Traditional British Bread and Butter Pudding
This simple, Traditional British Bread and Butter Pudding is so similar to the ever popular Bread Pudding, except the bread is buttered. Plus, it could not be easier to make. You’ll get the perfect taste sensation as it gets brown and crispy on top and light and custardy underneath.
Table of contents
This dish is best made with day old bread that has dried out. This is because fresh bread is very moist and will not absorb the custard as well. Once the bread has dried out, it will be more sponge-like so it can soak up all the flavors.
British Bread and Butter Pudding history
Historically, this English dessert helped people use up extra eggs, milk, and bread. It remains an inexpensive dish to make.
Since bread was an inexpensive grocery item, bread was used a lot for both savory and sweet dishes, just like Berry Summer Pudding.
How to prep day-old bread
If you don’t have a stale loaf, let fresh slices air-dry for a day.Alternatively, you can lightly toast the bread and allow it to cool. Just avoid browning it at this stage. You want it dry, not toasted, so it doesn’t burn later in the oven!
Why is it calling pudding?
In England, we call dessert ‘pudding’. Historically, the upper classes used the term ‘dessert’ for their posh sweets. Lower classes used ‘pudding’ for more rustic, modest dishes.
Should you serve bread and butter pudding warm or cold?
While you can eat it cold, this pudding is truly at its best served right after baking. You get that incredible contrast of warm, crispy bread on top and silky, creamy custard underneath. There’s your taste sensation right there!
This recipe serves 4 people. You can double the recipe if you need to serve more people (you’ll need a larger dish or make 2 of the same recipe). To store leftover bread and butter pudding, cover tightly and store refrigerated for 3 days.
To reheat bread pudding, put in an ovenproof dish, cover with foil and reheat at 350°F/180°C. Remove the foil at the end to re-crisp the bread (it’s all about that crispy top, remember?). I like to serve with whipped cream and berries.
Traditional British Bread and Butter Pudding
Video
Ingredients
- 10 slices day old white bread , (see note)
- 4 tablespoons butter, plus more for greasing
- 1 ¾ cups (414 ml) whole milk
- 3 large eggs whisked, room temperature
- ½ (60 grams) light brown sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon grated nutmeg
- 1 teaspoon lemon zest
- ½ cup (60 grams) currants, sultanas or raisins
Instructions
- Evenly butter the bread slices on 1 side, cut into triangles. You can leave the crusts on or remove.
- To a large bowl add the milk, eggs, sugar, vanilla, nutmeg and lemon zest. Whisk to combine.
Grease the bottom of a square 8 x 8-inch (20 x 20 cm) baking dish with butter. - Add a layer of bread slices to the bottom of the pan, slightly overlapping. Sprinkle half of the currants, sultanas or raisins. Add the rest of the bread slices and the currants, sultanas or raisins. Pour over the custard so the bread is evenly coated. Gently press the bread slices so they all make contact underneath with the custard. Leave at room temperature for 20 minutes so allow the bread to soak the custard.
- Preheat the oven to 350°F/180°C.
- Bake the pudding, uncovered in the center of the oven for 30-40 minutes until browned.
- Remove from the oven and allow to rest for 10 minutes before serving to allow the custard to set.
I spread marmalade on the bread – both sides- ideally a ‘fancy’ one – ginger is a favourite but also lime. It adds an extra flavour people aren’t expecting.
( My wife and I are also originally from the NE. We’ve just returned from a visit – we try to visit at least once per year. )
That sounds tasty, thank you for the suggestion.
I made this for my folks last night and they loved it (currently eating it for breakfast!). I added a teaspoon of cinnamon. They didn’t have sultanas/currents/raisins so I used dried cranberries, dates and figs. Used grain bread with crusts on as that’s what they had. 10/10 from them 🙂 Minimal effort for maximum gratification.
It makes a pretty tasty breakfast, thank you for the feedback.
I wonder why you said “don’t brown the bread” when your photos show bread it looks like toast?
When I talk about the ‘don’t brown the bread’, I am referring to a quick method of drying out the bread to achieve the effect of day old bread before making the recipe (which is just a suggestion). Once the recipe is assembled and baked, that is when the bread is browned. You don’t want to start off with the bread browned and toasted before it goes in the oven or it will burn. I hope this makes sense.