Easy Bread and Butter Pudding Recipes

This is the cozy, golden, vanilla–custard hug of a dessert I pull out when we’ve got stale bread and a craving for something warm and spoonable. Bread and butter pudding is ridiculously simple—slices of buttery bread tucked into a baking dish, drenched in sweet eggy cream, baked until puffed and custardy in the middle with those caramelized, crunchy edges that everyone fights over. It’s the kind of dessert that feels like a snow day, even if it’s Tuesday.

My husband calls this “second-chance bread” and I can’t even argue. He’ll hover by the oven like a cartoon character smelling a pie on a windowsill. The first time I made it, our kid swiped the cinnamon–sugar spoon and I forgot to set a timer (classic). It still came out dreamy, and now it’s a thing: we keep a zip-top bag in the freezer just for bread odds and ends—heels, half a croissant, one heroic brioche slice—and when the bag is full, pudding night happens. Every time someone asks, “What’s for dessert?” I say, “Give me fifteen and whatever bread you hid in there.”

Kitchen Talk

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I’ve tried this with everything from sourdough to cinnamon swirl bread to a rogue croissant and it all works—croissant is decadence, sourdough gives you that tang that plays nice with vanilla. If your bread is super fresh, I toast the slices a bit so they don’t dissolve into mush in the custard. Once, I forgot the butter on the bread and just dotted it across the top—still great, extra crispy lid. I’ve splashed in a little bourbon or orange zest when I’m pretending I’m an adult, and once—ONE TIME—I tossed in too many chocolate chips and created a lava situation. Not mad about it, but maybe go light if you don’t want chocolate custard. And if your top is browning too fast, a loose foil tent is your best friend (learned the hard way while low-key frantically scraping toasted sugar off the oven rack).

Shopping Tips

– Dairy: Whole milk makes it lush; a splash of cream is magic if you’ve got it. Skip ultra-skim—custard wants a little fat.
– Eggs: Grab large eggs for consistent set. Older eggs whisk more easily and work just fine here.
– Grains/Pasta: Any sturdy bread—brioche, challah, sourdough, or day-old sandwich bread. If it’s very soft, toast to dry it a bit.
– Sweeteners: Granulated sugar for the custard, plus a little extra for the crunchy top. Light brown sugar adds faint caramel vibes.
– Spices: Ground cinnamon and nutmeg are classic; check freshness—if your cinnamon smells tired, it’ll taste tired.
– Fats & Oils: Real butter, salted or unsalted. If salted, just ease up slightly on any added salt.

Prep Ahead Ideas

– Slice and butter your bread the night before; stash it layered on a sheet pan, covered.
– Whisk the custard in a jar or pitcher, keep it in the fridge, and give it a quick shake before pouring.
– Assemble in the morning, let it soak in the fridge all day, then bake after dinner—easy weeknight dessert plan.
– Use a buttered casserole with a tight lid or wrap well; if you pre-assemble, place it on the counter while the oven preheats to take the chill off.

✔Time-Saving Tricks

– Toast bread slices all at once on a sheet pan instead of pan-frying in batches.
– Warm the milk gently in the microwave so the sugar dissolves faster and the custard comes together smooth.
– Use a kettle for the water bath if you’re going extra silky—boiling water speeds bake time and even heat.
– Mix the cinnamon sugar in a tiny jar and keep it on standby; you’ll use it for everything, not just this.
– Don’t rush the rest after baking—five to ten minutes helps the custard settle and slice cleanly.

✔Common Mistakes

– Skipping the bread dry-out: fresh bread can go gummy. Quick toast saves the texture.
– Overbaking until it’s dry: pull it when the center wobbles slightly; it sets as it cools.
– Custard curdling: milk too hot + eggs too cold = scrambled eggs. Warm, not scorching, is the move.
– Uneven seasoning: sprinkle a little sugar and spice between layers, not just on top.
– I once drowned it in custard—and the bottom got soggy. If the bread’s swimming, hold back a splash.

What to Serve It With

– A quick vanilla sauce or warm heavy cream poured over the top.
– Lightly sweetened whipped cream with a pinch of cinnamon.
– Fresh berries or a simple stovetop berry compote.
– Strong coffee or black tea to cut the sweetness in the best way.

✔Tips & Mistakes

– Use a shallow casserole for more crispy edges; deeper dish = custardier middle.
– Add zest (orange or lemon) directly into the sugar to wake it up.
– If the top is pale near the end, broil 30–60 seconds—watch like a hawk.
– Forgot raisins? Soak any dried fruit in hot water (or rum) for 10 minutes first.
– Too sweet? Add a pinch of salt to the custard and skip the sugar sprinkle on top.

✔Storage Tips

Leftovers go in the fridge, covered—good for 3 to 4 days. Reheat slices in the oven or toaster oven so the edges crisp back up, or microwave if you’re impatient (no judgment). Cold straight from the fridge? It’s like custard cake and I absolutely eat it for breakfast with coffee. Freezes well: wrap portions snugly; thaw overnight and rewarm.

✔Variations and Substitutions

– Bread swap: brioche for luxe, challah for tender, sourdough for a little tang. Gluten-free bread works—toast it first for structure.
– Dairy-free: use full-fat coconut milk or a creamy oat milk; add an extra egg for better set.
– Flavor twists: orange zest + dark chocolate chips; lemon zest + blueberries; a splash of bourbon or vanilla bean paste if you’re feeling fancy.
– Spice lane: chai spice mix is phenomenal; cardamom and a whisper of ginger make it feel special.
– Add-ins: soaked raisins, chopped dates, or toasted pecans. Go easy so you don’t overwhelm the custard.
– Sweetener tweaks: maple syrup or honey in the custard brings a different kind of cozy—reduce the amount slightly since they’re sweeter than sugar.

Frequently Asked Questions

Easy Bread and Butter Pudding Recipes

A cozy, no-fuss bread and butter pudding with a silky vanilla custard and plump raisins. Golden, comforting, and perfect warm from the oven.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 7 cup day-old bread cubes preferably brioche or sandwich bread
• ▢ 3 tbsp unsalted butter, softened
• ▢ 0.5 cup granulated sugar
• ▢ 0.75 cup lightly beaten eggs about 3 large
• ▢ 2 cup whole milk
• ▢ 0.75 cup heavy cream
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp ground cinnamon
• ▢ 0.25 tsp freshly grated nutmeg
• ▢ 0.25 tsp fine salt
• ▢ 0.5 cup raisins or golden raisins
• ▢ 1 tbsp coarse sugar for topping optional

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 2-quart baking dish with a little butter.
• Toss the bread cubes with the softened butter until lightly coated. Stir in the raisins.
• Whisk eggs, sugar, milk, cream, vanilla, cinnamon, nutmeg, and salt until smooth.
• Fill the dish with the buttered bread mixture. Pour the custard evenly over the top.
• Press the bread down to submerge. Let it soak for 10 minutes.
• Sprinkle with coarse sugar. Set the dish on a baking sheet to catch drips.
• Bake until puffed, golden, and just set in the center, 35–40 minutes.
• Cool 10 minutes. Serve warm, plain or with cream or ice cream.

Notes

Variation: Swap raisins for chopped dried apricots or chocolate chips, or brush the top with warmed marmalade. Storage: Refrigerate leftovers up to 3 days; reheat covered at 325°F until warm or microwave individual portions.

This recipe is an original creation inspired by classic Easy Bread and Butter Pudding Recipes flavors. All ingredient ratios and instructions are independently developed.