Bread & Butter Pudding

Kristin D


I have made this recipe several times, using different ingredients. Sometimes I will use fresh bread, sometimes dry, leftover bread. I even tried it with pumpkin spice bread during the holidays and it was out of this world! :)

★★★★★ 1 vote
30 Min
40 Min


6 Tbsp
salted butter, softened
slices thick, white bread
1/3 c
dried fruit, such as raisins, currants or cranberries.
2 Tbsp
candied peel
extra large eggs
1 1/4 c
2/3 c
heavy cream
1/4 c
granulated sugar
whole nutmeg, for grating
1 Tbsp
raw sugar


1Preheat oven to 350 F. Use a little of the butter to grease an 8x10-inch baking dish and the remainder to butter the slices of bread. Cut the bread diagonally into quarters and arrange half of them overlapping in the prepared baking dish.
2Scatter half the dried fruit of choice and candied peel over bread, cover with remaining slices of bread and add the remaining dried fruit and candied peel.
3Whisk the eggs well in a large pitcher, then mix in the milk, cream and granulated sugar. Pour the mixture over the bread and let stand for 15 minutes so the bread soaks up some of the egg mixture.
4Tuck the dried fruit and candied peel under the bread slices so they don't burn. Grate a bit of nutmeg over the top of the bread, according to taste, and sprinkle over the raw sugar.
5Place dish on a baking sheet and bake at the top of the preheated oven for 30-40 minutes, until just set and golden brown. Remove from oven and serve warm.

About Bread & Butter Pudding

Course/Dish: Puddings
Other Tag: For Kids