Why You’ll Love Classic Bread and Butter Pudding Recipe

I love how incredibly easy and forgiving this dessert is. It uses basic pantry staples, comes together in minutes, and feels wonderfully old-fashioned in the best way. The edges get crisp, the center stays custardy, and the cinnamon and vanilla make the whole kitchen smell irresistible. It’s also a brilliant way to use up leftover bread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 slices white bread
30g butter, softened
3 Tbsp sultanas
2 eggs
1 cup milk
1 cup cream
½ tsp cinnamon
¼ cup white sugar
1 tsp vanilla essence (optional)
1 tsp icing sugar, for dusting

Directions

I start by preheating the oven to 180°C fan bake and greasing my baking dish with butter. Then I cut the crusts off the bread, slice each piece in half, and spread them generously with softened butter. I layer the slices into the dish so they slightly overlap and scatter sultanas between them.

In a bowl, I whisk together the eggs, milk, cream, cinnamon, sugar, and vanilla. I pour this custard evenly over the bread and gently press the slices down so they absorb the liquid. After letting the pudding sit for about 5 minutes, I bake it for 35 minutes until the top is golden and the center is just set.

Once out of the oven, I dust the pudding with icing sugar and serve it warm—my favorite way is with vanilla ice cream.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Bake time: 35 minutes
Rest time: 5 minutes
Total time: about 50 minutes

Variations

Sometimes I swap the white bread for brioche or croissants to make a richer pudding. I also like using fruit loaf for extra flavor. If I’m avoiding cream, I replace it with more milk or even a dairy-free alternative like almond or oat milk. When I’m craving something sweeter, I swap the sultanas for chocolate chips.

Storage/Reheating

Leftovers keep well refrigerated for 2–3 days. I reheat portions in the microwave or warm the whole dish in a low oven until heated through. The pudding stays soft and delicious even the next day.

FAQs

Can I make this with stale bread?

Yes, I actually prefer slightly stale bread because it absorbs the custard better.

Can I leave out the sultanas?

Definitely—this recipe works perfectly without them.

Can I use brown sugar instead of white?

Yes, I’ve done it before and it adds a deeper caramel flavor.

Can I prepare this ahead?

I often assemble it earlier in the day and bake it just before serving.

Why press the bread down into the custard?

This ensures every slice absorbs the mixture and the pudding bakes evenly.

Can I flavor the custard differently?

Yes, sometimes I add orange zest, nutmeg, or even a splash of rum extract.

Can I use wholemeal bread?

You can, though the texture will be slightly denser.

How do I prevent the top from over-browning?

I loosely cover the dish with foil for the last 10 minutes if needed.

Can I make this dairy-free?

Yes, use non-dairy milk, non-dairy cream, and a vegan butter substitute.

What can I serve this with besides ice cream?

Custard, whipped cream, or even yogurt works wonderfully.

Conclusion

This classic bread and butter pudding is warm, cozy, and timeless. I love how effortlessly it comes together and how comforting every bite is—from the custardy center to the crisp, golden top. It’s the perfect simple dessert to end any meal, and one I happily return to again and again.