How to Make Classic Bread and Butter Pudding: A Timeless Comfort Treat

Let’s talk about bread and butter pudding, shall we? It's that dessert you make when you've got some stale bread lying around, but it ends up tasting like a hug in a bowl. This pudding is the culinary equivalent of wearing your comfiest sweater, with every bite bringing warmth, sweetness, and satisfaction. Classic? Yes. But boring? Never.

What makes it so good? It’s all about balance: crispy, buttery bread on the outside, soft custard-soaked insides. And let’s be real, the smell alone could bring a house down. Plus, it’s insanely easy to whip up with stuff you already have in your kitchen. No fancy ingredients, no complicated techniques—just pure comfort.

What You’ll Need:

• 6 slices of day-old bread (stale bread is the secret weapon here)
• 50g butter (spread generously on that bread, none of this light-spreading nonsense)
• 300 ml milk (the richer, the better)
• 50 ml cream (because why not go all in?)
• 2 large eggs (room temp, because we want them silky)
• 50g sugar (adjust to your sweet spot)
• 1 tsp vanilla extract (you know it’s the secret sauce)
• A handful of raisins (optional, but they add a chewy surprise)
• A dusting of cinnamon or nutmeg (totally up to you)

Let’s Get Cooking:

• First things first, preheat your oven to 180°C. Bread and butter pudding waits for no one, but you don’t want it rushed either.
• Grab your bread slices. If they’re not day-old, just leave them out for a bit to dry out. That way, they soak up the custard better. Spread that butter on both sides like you mean it—no skimping. Slice the bread diagonally into triangles (because triangles just feel fancier, don’t they?).
• Now, arrange the triangles in your baking dish. You can go neat with this or pile them up haphazardly for a rustic look. Toss in the raisins between the layers if you're using them. They’ll plump up while baking and give you little bursts of sweetness.
• In a saucepan, heat the milk and cream together just until warm, but don’t let it boil. We’re making custard here, not scrambled eggs.
• In a separate bowl, whisk together the eggs, sugar, and vanilla until smooth. Slowly pour the warm milk mixture into the egg mixture, whisking constantly. This part is crucial—take your time, or you’ll end up with sweetened scrambled eggs. Once combined, you’ve got your silky custard ready.
• Pour the custard over the bread. Don’t rush it—let the bread soak it up like a sponge. Leave it to rest for about 10-15 minutes. The longer it sits, the more the bread will absorb all that creamy goodness.
• Give it a final flourish: a sprinkle of cinnamon or nutmeg over the top. It’s subtle but makes a world of difference.
• Pop it into the oven and bake for 30-35 minutes, until the top is golden brown and crispy, and the custard has set but still has a bit of a wobble in the middle. That wobble? Perfection. It’ll firm up as it cools.

The Best Part:

• Now here’s where the magic happens. Pull it out of the oven, and let it cool for just a few minutes before diving in. It’s the kind of dessert that’s best when it’s still warm, and maybe with a little drizzle of cream or a scoop of ice cream on the side if you’re feeling indulgent.
• And don’t be afraid to get creative. Toss in some dark chocolate chunks, swap raisins for sultanas or dried apricots, or go totally wild with a splash of rum in the custard. This is your pudding—you’re in control.

Pro Tips:

• Butter is your friend: Don’t hold back. The more you use, the crispier the top layer. And honestly, that’s the best bit.
• Milk and cream: If you don’t have cream on hand, full-fat milk will do. But the cream just makes it feel more luxurious, so go for it if you can.
• Day-old bread: Fresh bread won’t soak up the custard as well. If you’re in a hurry, toast the slices lightly first to mimic the stale effect.
• This dessert isn’t just about satisfying a sweet tooth—it’s about feeling cozy, warm, and a little indulgent without too much fuss. Bread and butter pudding is the kind of dish that connects you to simpler times, like when dessert didn’t need to be complicated to be good.

Craving more cozy desserts? Check out how to make Bournville Pudding or Nutty Sticky Rice Pudding —because everyone deserves a sweet treat that’s simple and satisfying.