This Easy Bread and Butter Pudding recipe is pure comfort food magic! It’s a wonderfully simple yet incredibly satisfying dessert featuring layers of buttered bread (brioche makes it extra special!) baked in a rich, creamy vanilla custard studded with sweet raisins. I adore making Bread and Butter Pudding because it’s such a comforting and nostalgic treat, perfect for using up leftover bread and creating something truly delicious with minimal fuss. It’s fantastic for Easter brunch, Mother’s Day, or just indulging your sweet tooth on a lazy weekend – truly wonderful any time of year!

Why You’ll Love This Easy Bread and Butter Pudding

Ultimate Comfort Food: Warm, creamy, custardy, and sweet – it checks all the comfort food boxes.
Simple and Easy: Uses basic ingredients and straightforward steps.
Great Use for Bread: Perfect for using up slightly stale white bread or rich brioche.
Customizable: Easily add different spices, fruits, or toppings.
Crowd-Pleasing: A classic dessert that’s always a welcome sight at the table.

Ingredients for Easy Bread and Butter Pudding

Here’s what you’ll need to make this comforting dessert. The full list with measurements is in the recipe card below.

Main Ingredients

White or brioche loaf, cut diagonally into slices (Bread)
Unsalted butter, melted (Fat)
Raisins (Dried Fruit)
Eggs (Binder)
Milk (Dairy)
Heavy whipping cream (Dairy)
Light brown sugar (Sweetener)

Flavoring & Garnish

Cinnamon powder (optional) (Spice)
Vanilla extract (Flavoring)
Powdered sugar (for dusting) (Sweetener)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic simplicity of this Bread and Butter Pudding, but here are some delicious variations:

Chocolate Chip: Sprinkle chocolate chips between the layers of bread.
Different Fruit: Use dried cranberries, chopped dried apricots, or even fresh berries instead of raisins.
Add Spices: Include nutmeg or cardamom along with the cinnamon.
Orange or Lemon Zest: Add some citrus zest to the custard mixture for brightness.
Make it Boozy: Add a splash of rum, brandy, or whiskey to the custard mixture.

Pouring the custard mixture over the layered bread for Easy Bread and Butter Pudding.

How to Make Easy Bread and Butter Pudding

Let me show you how simple it is to make this comforting Easy Bread and Butter Pudding:

Prep Bread and Oven

First, I preheat my oven to 350ºF (180ºC).
I brush the bread slices generously on one side with melted butter.
I arrange the buttered bread slices in a baking dish (a 9×13 inch or similar size works well), slightly overlapping them.
I sprinkle the raisins evenly over the buttered bread. I also sprinkle some of the light brown sugar over this layer.

Make the Custard

In a large bowl, I break the eggs and whisk them quickly.
I add the milk, heavy whipping cream, cinnamon (if I’m using it), vanilla extract, and the remaining light brown sugar.
I whisk everything together until the mixture is smooth and well combined.

Assemble and Bake

I carefully pour the egg and milk (custard) mixture evenly over the bread slices in the baking dish, ensuring all the bread gets soaked.
I transfer the dish to the preheated oven.
I bake the Bread and Butter Pudding for 25 minutes, or until the top is golden brown and the custard is set but still has a slight wobble in the center. (I can poke it gently with a knife or toothpick to check – it shouldn’t come out completely wet).

Finish and Serve

Dust with icing sugar
Serve

Tips and Tricks for the BEST Bread Pudding

Here are my secrets for making this Bread and Butter Pudding truly exceptional:

Use Slightly Stale Bread: Day-old bread, especially brioche or challah, absorbs the custard better without becoming too soggy.
Butter Generously: Don’t skimp on buttering the bread slices; it adds richness and helps create a golden top.
Don’t Overbake: Bake just until the custard is set. Overbaking can make it rubbery. A slight wobble in the very center is okay.
Let it Rest: Allowing the pudding to rest for 5-10 minutes after baking lets the custard finish setting up.
Soak Time (Optional): For an even richer pudding, you can let the assembled dish sit for 15-20 minutes before baking to allow the bread to fully absorb the custard.

How to Serve

This Easy Bread and Butter Pudding is best served warm! Enjoy it:

Dusted with Powdered Sugar: As suggested, for a simple, pretty finish.
With Cream or Custard: Drizzle with extra heavy cream or serve with crème anglaise (vanilla custard sauce).
With Ice Cream: A scoop of vanilla bean or cinnamon ice cream is divine.
With Fruit Sauce: A drizzle of raspberry or caramel sauce would be delicious.
For Brunch or Dessert: Perfect for either occasion!

Make Ahead and Storage

Make Ahead: You can assemble the bread pudding up to a few hours ahead of time, cover it, and refrigerate before baking. You may need to add a few extra minutes to the baking time if baking from cold.
Storage: Store leftover bread pudding, covered, in the refrigerator for up to 3 days.
Reheating: Reheat individual portions gently in the microwave or cover the baking dish with foil and reheat in a low oven (around 300°F/150°C) until warmed through.

FAQs about Easy Bread and Butter Pudding

What kind of bread is best?
- Richer breads like brioche, challah, or croissants work wonderfully. Day-old white sandwich bread or French bread can also be used.
Can I make this dairy-free?
- Yes, use a plant-based milk (like oat or almond milk), a dairy-free cream alternative (like coconut cream), and vegan butter.
Can I make this without raisins?
- Absolutely! Omit the raisins or substitute with another dried fruit or chocolate chips.

Enjoy this warm, comforting, and incredibly easy Easy Bread and Butter Pudding! It’s a classic dessert for a reason.