Bread butter pudding


  • 8 slices of stale bread
  • 50 grams (¼ cup) unsalted butter, softened
  • 3 cups milk
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Optional: ½ cup raisins or other dried fruits
  • Optional: Powdered sugar for dusting



  1. Preheat your oven to 180°C (350°F) and grease a baking dish with butter or cooking spray.

  2. Spread the softened butter on one side of each bread slice. Cut the slices into triangles or squares.

  3. Arrange half of the bread slices, buttered side up, in a single layer in the prepared baking dish. Sprinkle half of the raisins or dried fruits evenly over the bread.

  4. In a medium-sized saucepan, heat the milk over medium-low heat until it starts to steam. Be careful not to let it boil.

  5. In a separate bowl, whisk the eggs, sugar, vanilla extract, cinnamon, and nutmeg together until well combined.

  6. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling the eggs.

  7. Pour half of the egg and milk mixture over the bread slices in the baking dish. Press the bread down gently to help it soak up the liquid.

  8. Arrange the remaining bread slices, buttered side up, over the soaked bread. Sprinkle the rest of the raisins or dried fruits on top.

  9. Pour the remaining egg and milk mixture over the bread, ensuring all the slices are evenly coated. Press down gently again.

  10. Let the pudding sit for about 15 minutes, allowing the bread to absorb the liquid.

  11. Place the baking dish in the preheated oven and bake for 40-45 minutes or until the top is golden brown and the pudding is set.

  12. Once done, remove the bread and butter pudding from the oven and let it cool for a few minutes.

  13. Dust the top with powdered sugar if desired.

  14. Serve the bread and butter pudding warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

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