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Microwave Bread and Butter Pudding in a Mug- The perfect dessert to warm you up on a cold night. This pudding is the ultimate comfort food.

Microwave Bread & Butter Pudding in a Mug

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Hi Bold Bakers!

Did you know you can make a quick Bread & Butter Pudding in a Microwave? It is one of my favorite traditional Irish desserts, but this one has a twist…you can make it under 2 minutes in the microwave!

I love recipes that can be made with normal everyday ingredients. If you have a slice of bread, milk and an egg you can make this dessert. Also, if you have friends over then just multiply the recipe and make it for them.

Special thanks to The TODAY Show for making this recipe possible for you. Make sure you WATCH the recipe video and get the full written recipe below.

 

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For me, Bread & Butter Pudding is the best kind of comfort food. It was often served at our table growing up in Ireland. However, I am no longer in Ireland, nor do I have my Mum making my desserts for me. So that’s why this recipe, and my other mug recipes, come in handy!

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When I have a craving and want something fast and easy then I make this version that I created to satisfy my sweet tooth and my busy schedule .

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In case you are wondering how it turns out… this pudding is soft, custardy and delicious!

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If you like my Microwave Bread & Butter Pudding in a Mug recipe, then check out almost 50 more Mug Recipes:

5.0 from 5 reviews
Bread & Butter Pudding in a Mug
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 5 tablespoons milk
  • 1 egg
  • 1 tablespoons sugar (or maple syrup)
  • ¼ teaspoon ground cinnamon
  • ¼ tsp vanilla extract
  • 1 tablespoon raisins
  • 5 tablespoons cubed bread, buttered (around 1 slice)
Instructions
  1. In your microwavable mug, mix together the milk, egg, sugar, cinnamon and vanilla until combined
  2. Cut your buttered bread into square bite-sized pieces
  3. Add the bread and raisins to the mug and press them down so they are submerged within the liquid. I like to leave it on the counter for 10 minutes for the bread to soak up the custard
  4. Microwave for roughly 1-1½ minutes. It does take a little longer than my other microwave cakes. I suggest checking it after 1 minute and go from there. The timing is based on my 1200W microwave so yours might vary.

 

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Meet Gemma

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74 Comments

  1. gralan on December 14, 2017 at 9:19 am

    I think this will be may new way of eating day-old doughnuts.

    I’ll try the original, and raisin-bread too.

    Thank you very much.
    _ga-

    • Gemma Stafford on December 15, 2017 at 5:24 am

      Yes, that is a great idea, bread and butter pudding is also nutritious, so win win!
      The raisin bread is a popular, and lovely recipe, do try it,
      Gemma 🙂

  2. Sandy on June 21, 2017 at 6:01 pm

    I made this with raisin bread, instead of regular bread, was delicious!

    • Gemma Stafford on June 22, 2017 at 8:22 am

      I’m delighted you tried it. It is one of my favorites. 🙂

  3. Nadine Lille on May 25, 2017 at 1:20 am

    Hi Gemma! I wanted to watch the video but it seems like it’s not on the website anymore. Only a blank space appears where the video should be (I tried with different browsers on computer and phone already). I also looked on youtube but couldn’t find it. Could you please check if there is a problem on the website or if it’s my computer? Thanks and stay the same! 🙂

    • Gemma Stafford on May 25, 2017 at 4:00 am

      Hi Nadine,
      You are right, and I did not realize this, thank you for bringing it to my attention. I will get Kevin to sort this out,
      Gemma 🙂

  4. ankit kumar on April 22, 2017 at 1:27 pm

    I tried this bread recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
    Thanks for sharing these recipes.

    • Gemma Stafford on April 23, 2017 at 2:32 am

      Hi there,
      Thank you for your kind words, and for sharing my recipe, i appreciate it,
      Gemma 🙂

  5. Khansa Zaina on March 12, 2017 at 8:10 am

    I definitely want to make this… by the way I love your microwave recipes 🙂 I don’t like raisins so I’m gonna use chocolate chips 🙂

    • Gemma Stafford on March 13, 2017 at 7:49 am

      OK, that will be good too, i do hope you enjoy this one. thank you for your kind comment,
      Gemma 🙂

  6. mary eckardt on March 11, 2017 at 8:06 pm

    What kind of sugar and bread do you use?

    • Gemma Stafford on March 12, 2017 at 3:39 am

      Hi Mary,
      the best bread for this now that we can get it is Brioche! Back in the day, this was a pudding designed to use up white yeast bread which was getting stale. I still use white sliced bread, the best I can get, and white granulated sugar too, though a sprinkle of Demerara on top is delicious too!
      Gemma 🙂

  7. Mira Malmosi on January 27, 2017 at 5:53 am

    I’m always skeptical about quick and easy mug recipes, but this morning I wanted to try something new. I made this bread pudding, and it turned out to be amazing!!!! Thank you so much for coming up with it 🙂

    • Gemma Stafford on January 28, 2017 at 1:51 am

      Hi Mira,
      Thank you for your kind words. It is good to have you with us. I do try and test the recipes really well before I publish them, I am always happy to hear that they work for you guys too,
      Gemma 🙂

  8. Natalie Von-Eitzen on August 5, 2016 at 7:25 pm

    Hi
    Oh dear. I think I bodge it completely.

    After 2 minutes it looked like yours! Big fluffy height… but I didn’t think the egg would be cooked so I popped it back in for one more minute.

    It ended up like scrambled egg.sweet scrambled egg. What have I done wrong here ???.
    Please can you advise !!

    Thank you xxx

    • Gemma Stafford on August 6, 2016 at 2:07 am

      Hi Natalie,
      Over-cooked it! Anything cooked in the microwave needs to stand for a minute or so at the end of the cooking time to allow the heat to even out in the food. This also finishes the cooking. Less time next time,
      Gemma 🙂

  9. caroshina on August 4, 2016 at 4:52 pm

    Oh my, Gemma! I love, love the idea of mug meals! I live alone, with my big boxer dog, and I can already foresee a difference in my cooking habits! What I have had so far are delicious. You do great work, and I thank you for it.

    • Gemma Stafford on August 5, 2016 at 1:01 am

      Hi there,
      Love Boxer dogs! you lucky girl.
      Thank you for your kind words, we are happy to have you with us,
      Gemma 🙂

  10. Rachael curtin on July 18, 2016 at 6:31 pm

    hey gemma im trying to eat kinda healthy for a while and i was wondering if i substituted the sugar with stevia or something would it still workout?

  11. Giulianna on June 30, 2016 at 7:27 am

    Well, I do have another question, how long can it be refrigerated if I can refrigerate the pudding.

    • Gemma Stafford on June 30, 2016 at 7:47 am

      Hi Giulianna,
      You can refrigerate the uncooked pudding overnight. Once cooked all microwave cooked food is best eaten within a day or so. The idea of these recipes is that you cook them and eat them in one session. Happy baking,
      Gemma 🙂

  12. Giulianna on June 30, 2016 at 7:22 am

    My bad????

  13. Giulianna on June 30, 2016 at 7:20 am

    Thanks! I might use this recipe on parents’ day.

    • Gemma Stafford on June 30, 2016 at 7:48 am

      That will be good, your parents will be happy,
      Gemma 🙂

  14. Giulianna on June 29, 2016 at 6:52 pm

    I will use this recipe on parents day! If you don’t know what it is, it is on July 5 and we do things to give them a happy spirit. Can the breakfast be refridgerated because I want to do it before the 5th to give my parents a surprise when they wake up.

    • Gemma Stafford on June 30, 2016 at 1:05 pm

      You can make the batter the day before and microwave it when you plan to serve it. Good luck and let me know how it goes 🙂

  15. Stanzin Desal on June 3, 2016 at 12:34 am

    Hey Gemma can you make something cherry gluten free bcas where I live ,we cannot find much of fruits.

    • Gemma Stafford on June 3, 2016 at 8:44 pm

      I will see what I can do. Stay tuned 🙂

  16. Suzy on April 18, 2016 at 1:12 am

    I came home craving bread and butter pudding for some reason, and as i live alone didn’t want to heat an oven, or make heaps, just for me. Tried this, and is beautifully tasty. Will make it again. Might try a few chocolate chips for a treat next time

    • Gemma Stafford on April 18, 2016 at 3:15 am

      Hi Suzy,
      Yes! that is so nice to hear. You can also add soft fruits to rock the changes,
      Gemma 🙂

  17. Cici on April 16, 2016 at 12:08 pm

    Thanks for the recipe Gemma! This worked really well for me. I made it one time with bread and another time with croissants. Both worked really well. I hope you never stop with the mug recipes XD

    • Gemma Stafford on April 16, 2016 at 12:35 pm

      Hi Cici,
      Thank you for letting me know, I am happy to have you with us,
      Gemma 🙂

  18. Deanne Shoyer on April 8, 2016 at 6:34 am

    Gemma,

    Thank you so much for all the mug meal ideas. As a diabetic, one of my biggest challenges arises when I make family meals and I end up with bigger portions than I intended. Pasta and rice servings look so tiny on a plate but in a mug… they really are a meal!

    As a Brit who moved to Canada 20 years ago, when I saw this Bread and Butter Pudding recipe, I knew I had to make it. It’s been SO long since I had this! I’ve played around with your recipe a little and devised a diabetic-friendly version that actually makes a terrific breakfast. I hope it’s ok to share here?

    1/2 small banana, mashed & mixed with wet ingredients
    1/4 cup of skim milk
    1 egg
    1/2 tsp of vanilla extract
    1/4 tsp of cinnamon
    Dash of nutmeg
    2 tablespoons of raisins
    1 wholewheat English muffin, split and spread on each side with 1 tsp of polyunsaturated margarine or 1 tsp of peanut butter (the sort made with just nuts), then chopped up.

    For a diabetic this equates to these servings: 2 of grain, 1 fruit, 1/4 of milk, 1 meat alternative and 2 healthy fats.

    Perfect paired with a pot of breakfast tea 🙂 Thanks again!

    • Gemma Stafford on April 8, 2016 at 2:53 pm

      Hi Deanne,
      This really sounds divine, and I can smell the pot of tea! diabetes is a challenge for so many people, and this looks like a perfectly balanced recipe, hitting all of the taste spots, thank you for sharing this,
      Gemma 🙂

  19. payal das biswas on April 3, 2016 at 11:29 am

    Hello, can I make this recipe for my 17months old baby girl? And one request can u make some healthy recipes for babies???

    • Gemma Stafford on April 4, 2016 at 9:22 am

      Hi Payal,
      If your daughter can have eggs and milk then this would be a lovely meal for her. I presume she is having a mixed diet at this stage.
      I really do not get into baby foods as their requirements are so specific and important for their development,
      Gemma 🙂

  20. Sasha shankarwar on March 31, 2016 at 7:18 am

    Hi Gemma I love your recipes can u please send some more mug meals they have been a fabulous meal indeed?

    • Gemma Stafford on March 31, 2016 at 3:51 pm

      Thanks so much for visiting my website. Delighted you liked the mug meals. More to come soon. Stay tuned 🙂

  21. Joyce on March 28, 2016 at 12:57 pm

    I love Bread Pudding but husband hates it. My mom made it all the time when I was a kid but I have a hard time making just for myself. Even when my kids were growing up they didn’t seem to care for it. So I will definitely be trying this and since my husband is diabetic now I won’t feel so guilty eating something he can’t have since he won’t like it anyway, lol!

    • Gemma Stafford on March 30, 2016 at 12:48 pm

      Hi Joyce,
      LOL! you are right, no guilt here, enjoy,
      Gemma 🙂

  22. teresa darnell on March 28, 2016 at 8:17 am

    I’m so exited, saw you on The Doctors this morning , planning to adapted you mug recipes to my low- carb life style

    • Gemma Stafford on March 30, 2016 at 1:08 pm

      Hi Teresa,
      So nice of you to be in touch, and I am happy to have you with us.
      I loved being on the Dr’s but was a little nervous. do try these recipes, they are small portions too,
      Gemma 🙂

  23. Ger on March 23, 2016 at 11:37 am

    Heard you today on radio Gemma, good luck with you’re mug recipe domination, looks amazing,

    • Gemma Stafford on March 24, 2016 at 6:34 pm

      Hi Ger,
      Thank you for the feedback. Ray did a great job for me, don’t you think?
      I am always happy to have contact with home, it is important for me. Thank you for being in touch,
      Gemma 🙂

  24. Natalie Ford on March 20, 2016 at 5:54 pm

    Congratulations on being on the Today show. What a great achievement ?

    • Gemma Stafford on March 21, 2016 at 2:50 am

      Hi Natalie,
      Thank you so much, I am getting there! somehow lol,
      Gemma 🙂

  25. E K Sachwald on March 20, 2016 at 11:14 am

    Delicious recipe: made a few changes to it..I used a croissant instead of bread, added 1 tsp of bourbon, some chopped walnuts with the raisins, and a pat of butter on the top. Tasted exactly like the one at my favorite Irish pub!
    I have used and adapted many of your mug recipes: many thanks!

    • Gemma Stafford on March 21, 2016 at 3:15 am

      Ah here E K, this sounds too decadent for words! well done for experimenting, I love that,
      Gemma 🙂

  26. Geethu on March 20, 2016 at 1:51 am

    Hi Gemma! Can I use normal bread instead?

    • Gemma Stafford on March 20, 2016 at 4:08 am

      Hi Geethu,
      What is normal bread for you, may not be normal for me!!
      Do you mean home made bread? if so yes you can, if it is very dense you can break it into smaller pieces,
      Gemma 🙂

  27. Koala kangaroo on March 18, 2016 at 9:14 am

    how do you butter bread

    • Gemma Stafford on March 18, 2016 at 12:27 pm

      Hi Koala,
      You take a knife and some butter and spread it on the bread! When the butter is a little soft it is easy,
      Gemma 🙂

  28. Abhi on March 18, 2016 at 4:58 am

    Hey Gemma..
    Love you Mug Cakes but can we make these in an Oven?? I dont have a microwave and all these mug cakes and meals make me drool. Hehe. Can these be made in an oven??

    • Gemma Stafford on March 18, 2016 at 12:08 pm

      Thanks so much for your question. I haven’t tried it, but I think it will be 6-10 minutes at 350oF. Every mug and oven is different, so be sure to keep an eye on it. Hope this helps 🙂

  29. Gerald Gooze on March 18, 2016 at 12:47 am

    Made it tonight. Was very tasty.

    • Gemma Stafford on March 18, 2016 at 2:12 am

      Hi Gerald,
      I am happy to hear that,
      Gemma 🙂

  30. Sylvia on March 17, 2016 at 7:11 pm

    I love your recipes, they are creative and delicious. I was wonder if you could do a video on pancakes in a mug.

    • Gemma Stafford on March 18, 2016 at 2:25 am

      Hi Sylvia,
      Check out all of the mug recipes on my website. Pancakes may be a stretch, but there are others which may suit you,
      Gemma 🙂

  31. Wendy on March 17, 2016 at 9:02 am

    Hi. This recipe tastes great. I might have replaced the raisins with white chocolate chips (guess what’s on my shopping list) but I think I over cooked it as about 40 s later it’s now a tight ball in the bottom of my mug. Should there be custard at the bottom or all solid? 🙂

    • Gemma Stafford on March 17, 2016 at 3:26 pm

      Hi Wendy, It does sound over-cooked. Check it through the cooking next time, when it is firm on top it will be cooked. Allow to stand for a minute or two. The custard will be set through the bread,
      Gemma 🙂

      • Koala kangaroo on March 18, 2016 at 8:43 am

        do you have to butter the bread and if so is there any thing that I could use instead of butter

        • Gemma Stafford on March 18, 2016 at 12:28 pm

          Ah! you do not have to butter the bread, but if you have a butter type spread you can use that,
          Gemma 🙂

  32. Kathy on March 17, 2016 at 8:59 am

    Hi Gemma,

    What size mug works best for recipes like this? I have various sizes, from 6 oz. to 14 oz.
    Thank you!

    • Gemma Stafford on March 17, 2016 at 2:39 pm

      Thanks so much for your question, Kathy. My mugs are around 6oz. I wouldn’t recommend using anything larger than 8oz, but as long as it’s microwave-safe it will work. Hope this helps 🙂

  33. Mandy on March 17, 2016 at 2:47 am

    Looks so good will surely try it

    • Gemma Stafford on March 17, 2016 at 1:04 pm

      Thanks so much, Mandy. Let me know how your pudding turns out 🙂

  34. Swati Dasani on March 16, 2016 at 12:25 am

    Can please let me?
    With what can I replace the eggs with? M a vegetarian.

    • Gemma Stafford on March 16, 2016 at 2:16 am

      Hi Swati,
      This recipe relies on egg! it is a custard base and there is not another way to do it. Check out all of the other mug recipes, there are some which will suit you,
      Gemma 🙂

      • Swati on March 16, 2016 at 7:06 pm

        Thanks Gemma. I love your recipes. But m restricted to few as most of them are egg based..

        I would really b thankful if you could suggest replacements of eggs in recipes.

        Thanks for replying.

        • Gemma Stafford on March 17, 2016 at 3:49 pm

          Hi Swati,
          This is not my special area, but check out (www.chefinyou.com) where they suggest lots of substitutes for different applications, I know this is difficult for some of my followers,
          Gemma 🙂

    • Grace on March 17, 2016 at 1:59 pm

      There is a product call “Vegg” you could try. I use it in my baking. They have one for baking and one for regular use like omelets. Its for vegans. I use it to make sauce for asparagus and for dunking toast “soldiers”. It basically looks like yolks. If you can’t find it in stores, get it on the internet. I’m 99% sure it would work for this. What have you got to lose and everything to win!

      • Gemma Stafford on March 17, 2016 at 2:43 pm

        hi Grace, I will check this product out, thank you for letting me know,
        Gemma 🙂

  35. Diana on March 15, 2016 at 6:00 pm

    Can you use honey instead of maple syrup/sugar? I can’t wait to try this recipe :))

    • Gemma Stafford on March 16, 2016 at 2:22 am

      Hi Diana,
      Yes you can, I would suggest a mild flavored honey so that it does not dominate, unless that is what you like of course!
      Gemma

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