Bread and Butter Pudding is a classic, comforting dessert made with buttery slices of bread soaked in a rich, spiced custard and baked until soft, creamy, and lightly golden. Infused with fresh lemon zest, warm cinnamon, and nutmeg, this traditional bake transforms simple pantry ingredients into an elegant, cozy dessert. Perfect for cooler days, family gatherings, or a nostalgic finish to any meal, it is best enjoyed warm with a drizzle of cream.
Bread and Butter Pudding Recipe
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Equipment
- Mixing bowl heat safe
- Measuring cups and spoons or kitchen scale
- Saucepan
- Baking dish 9×13 in. or 23x33cm
- Whisk
Ingredients
- 1 medium lemon
- 1 ¼ cup 35% whipping cream
- 1 cup whole milk
- ½ cup raisins
- 3 large eggs
- 2 large egg yolks
- ⅔ cup sugar
- ½ cup salted butter, divided, plus extra for greasing the pan
- 10 slices bread, stale
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF (180ºC) and generously butter a 9×13-inch (23×33-cm) baking dish.
- Zest the lemon directly into a medium-sized pot. Add the whipping cream, whole milk, and raisins. Place the pot over medium-low heat and heat until steamy.1 medium lemon,1 ¼ cup 35% whipping cream,1 cup whole milk,½ cup raisins
- While the custard base is warming, juice the zested lemon directly into a mixing bowl. Add the eggs, egg yolks, and sugar. Whisk well to combine and set aside.1 medium lemon,3 large eggs,2 large egg yolks,⅔ cup sugar
- Butter both sides of each slice of bread and cut each one in half diagonally. Arrange the buttered bread halves in the baking dish so they’re slightly standing and overlapping. Set aside.½ cup salted butter,10 slices bread
- Scoop ¼ to ½ cup of the hot custard (without raisins) from the pot. Slowly dribble the hot liquid into the egg and sugar mixture while whisking constantly to prevent scrambling.
- Once all of the hot cream is whisked into the eggs, pour the tempered egg mixture back into the pot of remaining custard. Cook the custard over medium-low heat until slightly thickened, about 7 to 9 minutes, or to 170º F (77ºC) whichever comes first. Transfer the raisin custard mixture to a heatproof vessel suitable for holding with your hands (optional) and stir in the vanilla extract, cinnamon, nutmeg, and salt.1 teaspoon vanilla extract,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg,¼ teaspoon salt
- Spoon the custard and raisins over the arranged bread slices in the baking dish and let soak for 15 minutes. Cover the baking dish with foil and bake for 30 to 35 minutes. Remove the foil and continue to bake for another 10 to 15 minutes or until the custard is wobbly in the middle but not wet. Cool the dish on a wire rack for 15 minutes before serving warm with a drizzle of heavy cream.
Health Benefits of Bread and Butter Pudding
- Protein-Rich Custard Base: Eggs and milk provide protein that supports muscle health and keeps you feeling satisfied.
- Calcium for Bone Health: Milk and cream contribute calcium, which is essential for strong bones and teeth.
- Energy from Whole Ingredients: Bread and sugar supply carbohydrates that provide steady energy.
- Natural Citrus Flavor: Lemon zest adds brightness and small amounts of vitamin C and antioxidants.
- Reduced Food Waste: Using stale bread makes this recipe a smart and sustainable way to reduce food waste.
