Bread and Butter Pudding

My mom couldn’t wait to try this version of easy bread and butter pudding for beginners. It not only looks much better than the recipe she had been using, but the flavors are out of this world. She admitted it was definitely time for a change after tasting this quick bread and butter pudding recipe at my home!

We love trying new recipes in our household. Especially when it comes time to make delicious desserts. I was trying to create a simple bread and butter pudding meal, and discovered that this recipe outdoes them all! If you’re craving classic bread and butter pudding, French toast, or a sweet treat that can be eaten during the early hours of the morning, this one’s for you.

This pudding is not only great for a quick, scrumptious breakfast, but it’s perfect for gatherings, holidays, and even early-morning game days! Regardless of your lifestyle, you can prep this on the weekend in just under 20 minutes (and then you’re ready to go).

This family friendly bread and butter pudding is a classic comfort dessert, and custardy on the inside!

I love bread pudding – it’s a winter comfort food for sure! A must-try!

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Why You’ll Love This Recipe

• This recipe uses simple ingredients that can be found in your fridge or pantry! It’s perfect if you’re craving a savory, yet sweet dish for the whole family.
• The entire recipe only requires 30 minutes of cooking time. This is why we consider it the best bread and butter pudding recipe around!
• You can swap ingredients or omit them and still enjoy the sugary, savory, sweet goodness this bread-and-butter pudding has to offer.
• You can incorporate your own homemade bread and butter pudding ideas and recipe tips into this one to make it complete!

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 8

Ingredients:

8 slices of bread

⅓ C. Raisins

2 tsp. Cinnamon

1 ½ C. Milk

¼ C. Heavy whipping cream

2 large eggs

¼ C. Granulated sugar + some for topping

2 Tbsp. Butter softened

Ingredient Notes & Substitutions

Raisins: If you’re not a fan of raisins or you don’t have them available to work with, try using cranberries or craisins (a combination of both cranberries and raisins). You can also omit the raisins entirely if you have picky eaters at home, or if you simply do not want the texture of raisins in your bread-and-butter pudding.

Granulated sugar: While this recipe calls for traditional white sugar, feel free to use a sugar alternative. Alternative sugars that will work include monk fruit sugar and stevia. Swerve is also known for its white, powdered, and brown sugar substitutes–perfect if you’re watching calories or your sugar intake.

Heavy whipping cream: Adding heavy whipping cream to this bread-and-butter pudding is classic. However, if you’re inclined to make a healthy bread and butter pudding version, you can omit it and replace it with traditional milk. Using reduced-fat, skim milk, or unflavored almond milk is also an option. The pudding may be slightly less creamy and thick, however.

Bread: Choose your favorite type of bread to go with this pudding. Most often, a white bread is suitable. You can use a low-carb white bread to cut back on carbohydrates and in some cases, even calories.

How to Make It

Step 1. Cut the crust off of the pieces of bread. Butter one side of each slice and cut the slices in half diagonally to form triangles.

Step 2. Place a layer of the bread slices butter side up in a well-greased 9×9 baking dish. Greasing the pan or using a non-stick pan will prevent the bread from getting stuck to the bottom of your dish.

Step 3. Sprinkle half of the raisins and cinnamon over the layer of bread. Do this evenly, so the pudding tastes the same no matter which part you’re serving and eating.

Step 4. Add the second layer of bread on top of the first and top with the remaining raisins and cinnamon.

Step 5. In a saucepan, warm the milk and heavy whipping cream, but do not allow it to boil. Set your stove to low-medium heat.

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Step 6. In a separate bowl, whisk the eggs and sugar (or substitute) together.

Step 7. Slowly add a little of the warmed milk mixture to the bowl with the egg mixture, and whisk well to combine.

Step 8. Once the egg mixture has been blended, whisk it into the milk mixture in the saucepan once removed from the heat.

Step 9. Pour the custard mixture over the bread in the baking dish, and allow it to sit for 30 minutes to set.

Step 10. Preheat the oven to 350 degrees, and bake for 30 minutes, or until golden brown and cooked through.

Enjoy!

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Tips for Success

Prepare all the ingredients you’ll need for this recipe in advance. It will help you not feel overwhelmed while heating mixtures and combining them together.

Choose bread that’s suitable for absorption, such as white bread!

Storage & Reheating

You can save and store this bread-and-butter pudding for later (if you have any leftovers, that is). Store in airtight containers in your refrigerator for up to 4 days after the pudding is done. You can also store your bread-and-butter pudding in the freezer for up to 2 to 3 months in an airtight container.

Once you’re ready to eat your pudding from the fridge or freezer, remove your preferred servings and allow them to come to room temperature. Cook in your oven at 300 degrees for 10 to 15 minutes, or until warm. You can also microwave refrigerated pudding for 2 to 3 minutes, per serving.

Serving Suggestions

Serve this sweet and savory bread-and-butter pudding with fruit salsa with baked cinnamon chips if you’ve really got a craving for sweetness! If you want another sweet treat that’s cold and delicious, try our rum raisin ice cream–the perfect complement to this pudding! You can also choose to serve this dish on its own as a dessert–it’s that good!

Notes

You can make this scrumptious, sweet, bread-and-butter pudding as a standalone dessert or as part of a large meal. It’s perfect for gatherings, potlucks, and holidays!