Bread and butter pudding

Bread and butter pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)

Prep: 20 mins Cook: 45 mins


Serves 6

Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered up with a rich vanilla custard, dried fruit and lemon zest

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal566
  • fat40g
  • saturates23g
  • carbs42g
  • sugars29g
  • fibre1g
  • protein9g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 250ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 300ml double cream
  • 1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
  • 3 whole large eggs, plus 1 egg yolk



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp golden caster sugar
  • 8 slices of day-old white crusty bread
  • 50g slightly salted butter, softened plus extra for greasing
  • 75g mix sultanas and currants or other dried fruit
  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp demerara sugar


  1. Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

  2. Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

  3. Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
MelanieHan's picture
5th Apr, 2020
This is amazing! I added orange zest, mixed spice & used vanilla bean paste & normal bread, & I leave the crusts on :) yum!
lauren28052007's picture
9th Apr, 2019
Wow absolutely yummy! When zesting the lemon, I squeezed a bit of the juice over the bread. When cooked, you couldn't taste it as lemon, but it reduced some of the intense sweetness you can sometimes get. I recommend this recipe just for making custard as that was very nice too.
Susan Freeman's picture
Susan Freeman
8th Nov, 2018
I spread marmalade on the top layer of the bread.
4th Feb, 2018
Followed this exactly as the recipe except for using semi skimmed instead of full cream milk. B&B pudding is a childhood favourite but this has ‘poshed it up’ by using cream and more eggs. Plenty for 6 portions.
14th Mar, 2016
This is yummy. However, I would like to point out that it is unnecessary to preheat the oven from the start as this dish requires 30 mins soaking in time at least. I made the mistake of preheating the oven from the start but I would say preheat in 15 mins into the soaking time if not later. Seems like a lot of fruit.
20th Dec, 2015
Used up a slightly stale baguette and substituted non-dairy milk and cream (Alpro) because it had to be dairy free. The lemon zest was the ingredient that took this from nice to delicious.
ChefKittyKibbles's picture
12th Sep, 2015
This was really yummy and simple! I used lactose free milk, cream, and butter (I am lactose intolerant). For the dried fruit, I added rum soaked raisins. I let the bread soak for half an hour, but next time I will leave it overnight and see if that makes it even better! My husband loved it. He said the warm version reminded him of Topfenstrudel. Even though we liked it both warm and cold, we thought the cold version was a tad tastier. I will probably have to make this every Sunday now! :)
Erika Woodcock
26th Mar, 2019
Can this be made the day before? Also what size dish do you make it in? Thanks in advance
goodfoodteam's picture
28th Mar, 2019
Thanks for your question. We suggest using an ovenproof dish approximately 20cm x 25cm x 5cm. You can make it the day before and keep it in the fridge until ready to sprinkle with sugar and oven cook.
Harold92's picture
6th Sep, 2018
What are the best sultanas to use, also can I use butter milk
goodfoodteam's picture
11th Sep, 2018
Thanks for your question. We wouldn't recommend using buttermilk but you can use any type of sultanas you have access to. Enjoy!
Ian Bradley's picture
Ian Bradley
6th Dec, 2018
My wife isn't keen on Sultanas so we use Dates which really gives the dish an extra tasty lift. Also, try carnation milk as an alternative to some of the milk or cream.
2nd Oct, 2018
Works well with stale Brioche and Cocoa added to the Custard..
Want to receive regular food and recipe web notifications from us?