Bread and butter pudding recipe

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45 min

This classic British dessert is the ultimate in comfort food – and a definite people-pleaser on cold winter evenings


  • 400g sliced raisin bread loaf, crusts cut off
  • 30g (1oz) butter, softened
  • 500g tub fresh vanilla custard
  • 300ml (½pt) double cream
  • 1 tbsp sugar


  • Preheat oven to 200°C (400°F, gas mark 6). Cut each slice of bread into triangles, butter one side and arrange, buttered-side up, in a buttered ovenproof dish.

  • Gently heat custard with cream until just warm. Pour over the bread, pressing down slightly to make sure the custard is absorbed.

  • Sprinkle with sugar and bake for 30-40 mins, until the top is golden but the middle is soft.

Top tip for making Bread and butter pudding

Can't find - or don't fancy - raisin bread? Normal bread will work just as well.

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(185 ratings)
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