Bread & Butter Pudding

I wasn’t a fan of Bread and butter pudding growing up, but this one is a Shut the Front Gate recipe! It’s simple, comforting, and made from ingredients that many of us already have sitting in the pantry or fridge. Originally, it was a practical way to use up stale bread and avoid waste, but over the years it has become a much-loved dessert in its own right.

Around Easter, I shared a Hot Cross Bun Bread & Butter Pudding on the website, and it reminded me just how good this style of dessert is. This version uses fruit toast instead, making it an easy pudding to enjoy all year round while still giving you those lovely warm spices and fruit flavours. If you enjoyed the Easter version, you’ll likely enjoy this one too.

One of the things I love about recipes like this is how adaptable they are. While I used fruit toast, you can use almost any bread you have on hand. Slightly stale bread actually works best, making this another great recipe for reducing food waste while creating something delicious.

This recipe is part of my Old-Fashioned Puddings series on YouTube, where I’m sharing traditional puddings and desserts that many of us grew up with and still enjoy today.

Watch the Episode

This week on Farmers Wife Homestead, I’m making Bread & Butter Pudding, a classic dessert that transforms simple ingredients into something warm, comforting, and full of flavour.

In the video, I show how I prepare the fruit toast, make the custard, and bake everything gently in a water bath for the best texture. If you’ve never made bread and butter pudding before, you’ll see just how simple it is to put together.

New episodes in the Old-Fashioned Puddings series are shared every Sunday evening at 7 pm (NZST) on YouTube.

Bread & Butter Pudding – Old Fashioned Puddings Series Episode Five

If you missed my previous series, Old Fashioned Dinners (that still work today), you can watch the full playlist here:

Other Recipes in This Series

If you’re following along with the Old-Fashioned Puddings series, you might also enjoy:

• Raspberry Flummery
• Golden Dumplings
• Sticky Rice Pudding
• Apple & Pear Crumble

Other Recipes You May Like

• Mint Slice Choc Bombs
• Chocolate Chip Cookies – Pantry Dry Mix
• Homemade Raspberry Jam
• Hot Cross Bun Bread and Butter Pudding

Recipe Card

Ingredients

• 650–700 g fruit toast, fruit bread, brioche, or bread of choice
• 50 g softened butter
• 3 large eggs (or 4 small eggs)
• 1½ cups whole milk
• 1½ cups cream
• ¼ cup sugar
• 1 tsp vanilla essence
• Icing sugar, for dusting
• ¼ cup raspberry jam (optional)
• 1/2 tsp mixed spice if you are using plain bread

Method

1. Preheat the oven to 170°C bake and lightly grease a medium-sized baking dish.
2. Toast the fruit toast lightly, then spread each slice with butter. Butter both sides well.
3. If using jam, spread a thin layer over some of the slices. Arrange the bread in the prepared baking dish, slightly overlapping as you go.
4. In a large jug or bowl, whisk together the eggs, milk, cream, sugar, and vanilla essence until well combined.
5. Slowly pour the custard mixture over the bread, making sure all the slices are coated. Cover the baking dish with foil.
6. Place the pudding dish inside a larger roasting dish. Carefully pour hot water into the roasting dish until it reaches about halfway up the side of the pudding dish.
7. Bake for 30–40 minutes, take the foil off half way through cooking.Keep an eye on the pudding you know it’s ready when the custard is set and the top is lightly golden.
8. Allow to cool for 5–10 minutes before dusting with icing sugar.
9. Serve warm with cream, custard, or vanilla ice cream.

What to Serve with This Recipe

• Warm homemade custard
• Pouring cream
• Vanilla ice cream
• Stewed fruit
• A dusting of extra cinnamon

Stacey’s Kitchen Tips

• Slightly stale bread works best as it soaks up more of the custard
• Don’t skip the water bath as it helps create a smoother custard
• Fruit toast adds plenty of flavour, but brioche or leftover bread work well too
• Let the pudding sit for a few minutes before serving so the custard can finish setting

Variations & Substitutions

• Use brioche, hot cross buns, or leftover sandwich bread
• Swap raspberry jam for apricot or berry jam
• Add a sprinkle of cinnamon or nutmeg to the custard
• Add raisins or sultanas for extra texture

Storage, Freezer & Make-Ahead Notes

• Store leftovers in the fridge for up to 3 days
• Reheat gently in the microwave or oven
• Can be assembled a few hours ahead before baking
• Best enjoyed warm

Final Thoughts

I think one of the reasons bread and butter pudding has stood the test of time is because it turns something very simple into something that feels a little bit special. It’s economical, easy to make, and a lovely way to use up bread that might otherwise go to waste.

Served warm with custard or cream, it’s the sort of dessert that brings a bit of comfort to the table and reminds us why these old-fashioned recipes have been passed down through generations.

Stacey

Bread and Butter Pudding

A comforting old-fashioned bread and butter pudding made with fruit toast, rich vanilla custard, and a dusting of icing sugar. Perfect served warm with cream or custard.

Print Recipe

Prep Time:15 minutes mins

Cook Time:40 minutes mins

Total Time:55 minutes mins

Ingredients

• 650-700 g fruit toast fruit bread, brioche, or bread of choice
• 50 g softened butter
• 3 large eggs or 4 small eggs
• 1½ cups whole milk
• 1½ cups cream
• ¼ cup sugar
• 1 tsp vanilla essence
• icing sugar for dusting
• ¼ cup raspberry jam optional
• 1/2 tsp mixed spice if using plain bread

Instructions

• Preheat the oven to 170°C bake and lightly grease a medium-sized baking dish.
• Toast the fruit toast lightly, then spread each slice with butter.
• If using jam, spread a thin layer over some of the slices. Arrange the bread in the prepared baking dish, slightly overlapping as you go.
• In a large jug or bowl, whisk together the eggs, milk, cream, sugar, and vanilla essence until well combined.
• Slowly pour the custard mixture over the bread, making sure all the slices are coated. Cover the baking dish with foil.
• Place the pudding dish inside a larger roasting dish. Carefully pour hot water into the roasting dish until it reaches about halfway up the side of the pudding dish.
• Bake for 30–40 minutes, take the foil off half way through cooking. Keep an eye on the pudding and take out when the custard is set and the top is lightly golden.
• Allow to cool for 5–10 minutes before dusting with icing sugar.
• Serve warm with cream, custard, or vanilla ice cream.

Notes

Notes

• Slightly stale bread gives the best texture
• The custard will continue to set slightly as it cools

 

Variations

• Use different breads depending on what you have available
• Add jam, dried fruit, or extra spices

 

Storage

• Store in the fridge for up to 3 days
• Reheat before serving

Servings: 6

Author: Farmers Wife Homestead