Fine Desserts

Irish Bread and Butter Pudding

4.55 from 100 votes
Treat yourself to my warm, custardy Bread and Butter Pudding—easy to make, budget-friendly, and the perfect Irish dessert to brighten any occasion!
Bread and Butter Pudding in a baking dish with golden and slightly crispy bread and gooey raisins.

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Bread and Butter Pudding is the ultimate comfort dessert, bringing warmth and nostalgia to every bite. Whether you’re looking for a way to use up leftover bread or craving a traditional Irish treat, this pudding delivers on taste and simplicity.

  • Easy & Budget-Friendly: Made with simple ingredients you likely already have in your kitchen, this recipe is perfect for using up day-old bread without breaking the bank.
  • Rich & Creamy Without Heavy Cream: Whole milk and eggs create a luscious custard that’s rich and satisfying—no need for cream.
  • Classic Irish Flavor: A touch of cinnamon adds just the right amount of warmth without overpowering the traditional taste.
  • Perfect for Any Occasion: Whether it’s St. Patrick’s Day, a winter evening, or a family gathering, this pudding fits every event.
  • Versatile & Customizable: Top it with whipped cream, ice cream, or even a drizzle of custard for an extra indulgent touch.

Bread and Butter Pudding has been a cherished staple in Irish homes for generations. My mum made this exact recipe for us growing up, and like many traditional dishes, it originated as a clever way to use up leftover, day-old bread.

Growing up in Ireland, I’ve always enjoyed hearty, comforting desserts like puddings. With our cold weather and dark days, dishes like Bread and Butter Pudding provided much-needed warmth and comfort. I might be biased or just nostalgic, but I truly believe my Mammy’s recipe is the best I’ve ever tasted.

Bold Bakers Loved This!

“Fantastic recipe. Just got it out of the oven and I think I will just sit here and eat the whole thing. WOW! This is the best bread pudding that I have ever eaten. So easy to make. Thanks so much for the recipe. I will be making this over and over again.” — Paul

“Made this today. Very easy, handy ingredients and very tasty. Nice and filling.” — Anne P.

“Lovely recipe! I did it yesterday and the result was gorgeous. Will do again.” — Isabel F.

IMPORTANT NOTE: This recipe was improved and updated on 1/28/2025, to include NEW step-by-step photography, ingredients and substitutes, make-ahead and storage instructions, serving options, and Pro Chef Tips. 

Bread and Butter Pudding in a baking dish with golden and slightly crispy bread and gooey raisins.

Table of Contents

 

What is Bread and Butter Pudding?

Bread and Butter Pudding is a classic, comforting dessert made from slices of bread layered with butter, soaked in a rich custard, and baked until golden and custardy.

  • Origin: Traditionally from Ireland and the UK, it was created to use up leftover, stale bread.
  • Ingredients: Typically made with white bread, butter, eggs, milk, sugar, and a touch of cinnamon.
  • Texture: Soft and creamy inside with a slightly crisp, golden top.
  • Serving: Best enjoyed warm, topped with whipped cream, ice cream, or custard.
  • Versatility: Can be customized with raisins, spices, or other flavorings.

Tools You Need

Key Ingredients and Substitutes

Bread and Butter Pudding ingredients

Whole Milk

  • Whole milk has more fat and is creamier than reduced-fat milk or non-fat milk.
  • Provides moisture and contributes to the creamy texture of the custard.
  • Substitutes: Almond milk, oat milk, soy milk, or coconut milk for a dairy-free version.

Butter

  • Adds richness and enhances flavor. It also helps create a golden, crispy top layer. I prefer and use salted butter but unsalted butter will also work.
  • Substitutes: Margarine, coconut oil, or a dairy-free spread for a vegan alternative.

Eggs

  • Bind the ingredients together and thicken the custard, giving the pudding a creamy consistency.
  • Substitutes: Flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), mashed banana, or commercial egg replacers.

Stale White Bread

Granulated Sugar

  • Sweetens the pudding and helps with caramelization during baking.
  • Substitutes: Honey, maple syrup, agave nectar, coconut sugar or sugar substitutes like stevia or erythritol.

Cinnamon

Raisins

  • Provide bursts of sweetness and chewiness to contrast the creamy texture.
  • Substitutes: Dried cranberries, chopped dates, currants, golden raisins, or chocolate chips for a twist.

How to Make Bread and Butter Pudding

Prep dish

  1. Butter a 9 x 7 inch baking dish and set aside. (You can also use 8 x 8 inches)

Prep bread

  1. Spread the bread slices with the butter. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices.

Make the custard

  1. In a large bowl whisk together the milk, eggs, sugar and cinnamon.
  2. Pour the egg mixture over the bread soaking every slice. Set it aside at room temperature to absorb for at least 30 minutes. Give a little push down to make sure all the bread is absorbing the custard.

Bake the pudding

  1. Bake the pudding at 350°F (180°C) for about 45 minutes or until the pudding has risen and is golden with a slight jiggle in the middle.
  2. Serve immediately by topping with freshly whipped cream and enjoy!

Step-by-step instructions on How to Make Bread and Butte Pudding: Spread the bread slices with the butter. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices. In a large bowl whisk together the milk, eggs, sugar and cinnamon. Bake the pudding until the pudding has risen and is golden with a slight jiggle in the middle.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

  • Use Stale Bread: Ensure the bread is at least 1 day old for better absorption of the custard. Check the ‘day old’ section at your grocery store for a budget-friendly option.
  • Repurpose Leftover Bread: Any extra slices can be used for homemade breadcrumbs or croutons.
  • Whole Milk is Key: Use whole milk instead of cream for a rich, creamy texture without excess heaviness.
  • Perfect Custard Ratio: The combination of milk and eggs provides just the right amount of richness and structure.
  • A Dash of Cinnamon: Adds warmth and depth without overpowering the dessert.
  • Let it Soak: Allow the bread to absorb the custard for at least 30 minutes before baking for the best texture.
  • Layering Tip: Butter each slice of bread before layering to achieve a richer flavor.
  • Add Extra Flavor: Sprinkle a little nutmeg, lemon zest, vanilla extract, or vanilla bean paste for a unique twist.
  • Customize the Toppings: Serve with freshly whipped cream, ice cream, or a drizzle of caramel sauce for an indulgent touch.

Make Ahead and Storage Instructions

Make Ahead

Assemble the pudding, cover it, and refrigerate for up to 24 hours before baking. This allows the flavors to meld and saves time on busy days.

Fridge

Store leftovers covered in the fridge for up to 2 days.

Freezing

Once baked and cooled, the pudding can be wrapped tightly and frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating

Warm leftovers in the oven at 350°F (180°C) for about 15 minutes or until heated through. For a quicker option, microwave individual servings for 30-60 seconds.

A close-up shot at a bowl of bread and butter pudding served with softly whipped cream.

Irish Bread Pudding Serving Options

Serve warm with powdered sugar, a scoop of vanilla ice cream, and a drizzle of custard or caramel sauce. Pair with fresh berries, tea or coffee, and top with whipped cream, chopped nuts, or a drizzle of honey or maple syrup for added flavor and texture.

More Irish Recipes

IMPORTANT NOTE: This recipe was improved and updated on 1/28/2025, to include NEW step-by-step photography, ingredients and substitutes, make-ahead and storage instructions, serving options, and Pro Chef Tips. 

Watch The Recipe Video!

Bread and Butter Pudding

4.55 from 100 votes
My Bread and Butter Pudding is a warm, custardy delight—easy to make, budget-friendly, and the perfect Irish dessert for any occasion!
Author: Gemma Stafford
Servings: 6 people
Prep Time 20 minutes
Cook Time 45 minutes
Soak for 30 minutes
Total Time 1 hour 35 minutes
My Bread and Butter Pudding is a warm, custardy delight—easy to make, budget-friendly, and the perfect Irish dessert for any occasion!
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 2 cups 16 fl oz/ (480 ml) whole milk
  • ¼ cup (2 oz/60 g) butter , softened
  • 3 large eggs, at room temperature
  • 6 thin slices white bread
  • ⅓ cup (2 ½ oz/71 g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup (1 ¼ oz/45 g) raisins

Instructions

  • Butter a 9 x 7 inch baking dish and set aside. (You can also use 8 x 8 inches)
  • Spread the slices of bread with the butter. Cut off the crusts and cut each slice of bread into triangles. Lay the triangles, butter side up in the dish. Scatter the raisins between the slices.
  • In a large bowl whisk together the milk, eggs, sugar and cinnamon.
  • Pour the custard over the bread soaking every slice. Set it aside at room temperature to absorb for at least 30 minutes. Give a little push down to make sure all the bread is absorbing the custard.
  • Bake the pudding at 350°F (180°C) for about 45 minutes or until the pudding has risen and is golden with a slight jiggle in the middle.
  • Serve immediately. by topping with freshly whipped cream and enjoy! Store leftovers covered in the fridge for up to 2 days.

Recipe Notes

  • Use Stale Bread: Ensure the bread is at least 1 day old for better absorption of the custard. Check the 'day old' section at your grocery store for a budget-friendly option.
  • Repurpose Leftover Bread: Any extra slices can be used for homemade breadcrumbs or croutons.
  • Whole Milk is Key: Use whole milk instead of cream for a rich, creamy texture without excess heaviness.
  • Perfect Custard Ratio: The combination of milk and eggs provides just the right amount of richness and structure.
  • A Dash of Cinnamon: Adds warmth and depth without overpowering the dessert.
  • Let it Soak: Allow the bread to absorb the custard for at least 30 minutes before baking for the best texture.
  • Layering Tip: Butter each slice of bread before layering to achieve a richer flavor.
  • Add Extra Flavor: Sprinkle a little nutmeg, lemon zest, vanilla extract, or vanilla bean paste for a unique twist.
  • Customize the Toppings: Serve with freshly whipped cream, ice cream, or a drizzle of caramel sauce for an indulgent touch.
4.55 from 100 votes (88 ratings without comment)
Subscribe
Notify of
guest

88 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Ann Edwards
Ann Edwards
5 years ago

Hi Gemma,
I made the dessert for my family and it was a big hit. I soaked the raisins in a little dark rum for 24 hours and also added some vanilla essence. All were happy with the end result. ????

Beree
Beree
4 years ago

Are the raisins compulsory or optional?

Sonia
Sonia
4 years ago

I made this tonight and eating it right now! Delicious! I would definitely make it again. I was wondering if this pudding could be frozen?

Shirl
Shirl
4 years ago

I received an email that you had white chocolate and raspberry cream bread pudding but I can’t find the recipe anywhere Could you please send the recipe to me? Thank you !!

Arleen Arbolante
Arleen Arbolante
4 years ago

Hi there! My boyfriend and I just tried this recipe for the first time and we enjoyed it! We are wondering if it would taste good with pudding instead of whip cream?

DAni
DAni
4 years ago

Any changes to make if I used wholemeal bread instead?

Anne Phelan
Anne Phelan
4 years ago

Made this today. Very easy, handy ingredients and very tasty. Nice and filling.

Binu
5 years ago

Hello Gemma!
Made it today morning. Added coconut sugar, raisins and cashews. I used 2 day old homemade semolina & whole wheat bread. Sprinkled a tbsp of coconut sugar on top.
Lovely breakfast!!

Sharon Perrett
5 years ago

Hi Gemma

I made your traditional Irish Bread and butter pudding yesterday, it was delicious and is my favourite pudding. My Mum used to make it all the time and your recipe comes the closest to how she made it. I added extra raisin mix to mine as I love them when warm and soft and juicy.

Isabel Amores Fuster
Isabel Amores Fuster
10 months ago

Lovely recipe! I did it yesterday and the result was gorgeous. Will do again

This Recipe Made By Bold Bakers

10 Images

Sameera Rizvi

Binu

Binu

RaRaGradwell

Sharon Perrett

Acadiamom

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook

5 Days of
My BEST EVER Recipes

FREE EMAIL BONUS

51434

Chef-tested recipes that have been loved by millions of real bakers