Bread and butter pudding

Use up left over bread in this traditional pudding. Perfect for winter!
Minutes preparation and cooking
Degree of difficulty

Bread and butter pudding recipe


8 thick slices stale bread
55 g or ¼ cup butter or polyunsaturated spread
2 tsp ground cinnamon, (optional)
400 ml or 1 ⅔ cups milk
2 eggs
55 g or ¼ cup sugar

To serve:
Blueberries or other fresh fruits


  1. Lightly grease a 1 litre pie or baking dish.
  2. Spread the butter or polyunsaturated spread on 1 side of each slice of bread and slice diagonally in half. Place a layer of bread, buttered-side up, in the base of the dish, then sprinkle with a little cinnamon. Repeat the layers of bread and cinnamon, until all the bread is used. Finish with a layer of bread.
  3. Gently heat the milk in a pan over a low heat to scalding point. Do not boil.
  4. Beat the eggs with 3/4 of the sugar and whisk until pale and frothy.
  5. Add the warm milk and stir well, then pour the custard over the bread layers and sprinkle with the remaining sugar. Leave to stand for 30 minutes.
  6. Heat the oven to 180°C (160° fan).
  7. Cook for 30-40 minutes, until the custard has set and the top is golden brown. Serve with blueberries or fresh fruits.

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