England / Desserts

Bread and butter pudding

Name: Bread and butter pudding
Prep time: 20 min
Cook time: 35 min
Yield: 6 portions
Cuisine: England
Ingredients: 250 g sliced bread; 40 g softened butter; 60 g raisins; 3 eggs; 500 ml milk; 60 g sugar; 1 tsp vanilla extract

Buttered bread and raisins baked in a vanilla custard.

Prep20 min

Cook35 min

Yield6 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

6 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 170°C and butter a medium baking dish lightly with some measured butter.
Spread remaining butter over bread, cut into triangles and layer in the dish with raisins.
Whisk eggs, milk, sugar and vanilla and pour evenly over bread. Let soak for 15 minutes.
Bake 30–35 minutes until golden and custard is set throughout and reaches 71°C / 160°F. Rest 10 minutes before serving.

A little kitchen note

Include 15 minutes soaking time in your plan. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 317 kcal
Protein: 10.0 g
Carbs: 42.7 g
Fat: 12.0 g
Fibre: 1.5 g
Total sugar: 22.6 g
Sodium: 279 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it