Bread and Butter Pudding

This is a delicious way to use up some stale bread. You can use any bread that you have left over, but I do think that stale white bread works best. It seems to soak up the custard and give a better contrast between lovely, soft, pillowy pudding with caramelised crusts on the top layer.

Bread and butter pudding

You can spread jam on the slices or add some frozen (or fresh) berries instead of the dried fruit, but this is the recipe that I used to love as a child. You don’t need to be precise about the amount of bread you use, this recipe is all about using whatever you have leftover. If you use more or less than in this recipe then you may need to add or take away an egg in the custard.


6-7 slices of stale bread
Approx 50g softened butter
3-4 tablespoons of light brown sugar
50-100g dried fruit (depending on how much you like in your pudding)
3 large eggs
500ml full fat milk

You will need an oven proof dish that will comfortably hold the slices of bread with room for the custard.


Butter the slices of bread generously with butter. Lay half the slices in the ovenproof dish. Sprinkle two tablespoons of sugar and the dried fruit over the bread. Top with the remaining slices of bread. Beat the eggs and milk together in a jug. Pour the custard over the bread. Sprinkle more sugar over the top of the pudding.

Allow the pudding to sit for at least 30 minutes so that the custard can soak into the bread.

Preheat the oven to 180C, 350f, gas mark 4. Bake the pudding for 30-40 minutes until the custard is set and the top is golden brown.

Ready to learn more?

This recipe is one that is included in my online course “Using Leftover Bread”. This online course is available to my Bread Made Easy Members. When you become a member you get access to all of my online courses that have been designed to transform your bread making skills. You can also join me for a monthly online demo and bread chat.

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