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Traditional Irish Bread and Butter Pudding

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My traditional Irish Bread & Butter Pudding recipe was a staple in my home growing up and now you can enjoy it in yours!

Hi Bold Bakers!

Bread and Butter Pudding has been a staple in many Irish homes for donkeys years. My mum made this exact recipe for us growing up. Like a lot of traditional dishes this recipe came about as a way to use up leftover, day-old bread.

Growing up in Ireland I’m used to eating hearty, comforting desserts like puddings. Due to our cold weather and dark days dishes like Bread and Butter Pudding were a good way to warm you up. I might be biased or just nostalgic but I think my Mammies’ Bread & Butter Pudding recipe is the best I have ever tasted. I just love how the warm cinnamon/egg mixture combines with the buttery bread when it bakes.

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family.

Traditional Irish Bread & Butter Pudding - the true meaning of the word comfort food

I baked my Pudding in a beautiful white Le Creuset Heritage Cover Square Casserole dish. It was nice and deep which gives you a lot of soft pudding.

A good pastry brush that doesn’t shed is my Mason Cash Pastry Brush. I used it to brush my pudding dish generously with butter.

I served my pudding in a Tag Ivory Sonoma Rimmed Bowl. I’m happy to add these to my collection of treasures because the neutral tone means they fit in anywhere.

As always pride and place in my kitchen is a John Boos Chopping Board. Add it to your wish list if you haven’t already, it’s life changing. Considering I’m tight on kitchen space, this board gives me a whole new surface to work on.

Traditional Irish Bread & Butter Pudding, Traditional Irish Bread & Butter Pudding recipe, how to make bread and butter pudding, Irish recipes, traditional Irish recipes, Irish desserts, Irish dishes, comfort food

Top your Irish Bread and Butter Pudding with freshly whipped cream or even ice cream if you like. I hope you enjoy my Bread and Butter Pudding for St. Patrick’s Day or any time of year. Hopefully it will warm your heart and home like it did mine.

Get more Irish Recipes:

4.5 from 4 votes
Irish Bread and Butter Pudding
Course: Dessert
Cuisine: Irish
Author: Gemma Stafford
¾ pint (354ml/12floz) milk
¼ teaspoon ground cinnamon
4 tablespoons sugar
6 thin slices white bread
¼ cup (2oz/60g) butter, softened
3 large eggs
¼ cup (1 ¼ oz/45g) raisins
Whisk together the eggs, sugar, cinnamon and milk in a large bowl. Set aside.
Meanwhile, spread the slices of bread with almost all of the butter, and grease the dish with the rest. 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.
Pour the custard over the bread soaking every slice. Set it aside to absorb for 15 minutes.
Bake the pudding at 350oF (180oC) for about 1 hour or until the pudding has risen and is golden in color. Serve immediately. Top with freshly whipped cream and enjoy!


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Sameera Rizvi
Sharon Perrett
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Sharon Perrett on August 1, 2019 at 4:26 am

    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.

    • Gemma Stafford on August 1, 2019 at 8:08 pm

      I’m delighted to heat the, Sharon!

      This is my comfort food. I absolutely adore it. Make sure you ave the recipe for the future.


  2. Ann Edwards on April 20, 2019 at 3:39 am

    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. 😀

    • Gemma Stafford on April 21, 2019 at 4:46 am

      Ann, you are a woman after my mum’s heart! always trying to add rum to her desserts! This is a great thing in our ice cream recipes too, soaking the raisins means that the flavor of the rum stays in there, very delicious.
      Thank you for sharing this with us,
      Gemma 🙂

  3. Binu on March 25, 2019 at 8:07 pm

    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!!

    • Gemma Stafford on March 27, 2019 at 3:46 pm

      YUM, that sounds amazing, i’m delighted to hear that!

  4. Bonnie Blue on March 24, 2019 at 12:49 pm

    Hi, what kind of white bread do you use? sandwich bread or bakery bread? Thanks!

    • Gemma Stafford on March 25, 2019 at 12:11 pm

      I like bakery bread 😀

  5. Binaifer on March 17, 2019 at 9:25 pm

    Hi Gemma,

    Do you think I can use soda bread slices for the pudding. It would be interesting to truly make it from scratch

    • Gemma Stafford on March 18, 2019 at 11:24 am

      YES, that’s a great idea!

  6. Jandee on October 22, 2018 at 7:12 pm

    I did not see the recipe

  7. Strawberry blonde baker on August 15, 2018 at 5:24 am

    Hey Gemma. I love all of your recipes especially your Irish ones. Please could you make some Scottish tablet. I think that is what it’s called. Thanks Gemma
    Strawberry blonde baker. ❤️❤️

    • Gemma Stafford on August 15, 2018 at 7:16 am

      Hi there,
      What a lovely name you have!!
      Scotish tablet is a fudge. A really delicious thing, I have put this on my list, thank you,
      Gemma 🙂

  8. Binu on April 16, 2018 at 2:55 am

    Hi Gemma, made this recipe today. We had a lovely aroma when I took it out of the oven. Waiting to have it as dessert after dinner with my parents n family. Will be serving with vanilla ice cream. Simple n easy dessert!!

    • Gemma Stafford on April 16, 2018 at 3:28 am

      Hi Binu,
      good for you, a comfort food, and traditional too, well done. I hope your family enjoyed it,
      Gemma 🙂

      • Binu on April 16, 2018 at 7:52 pm

        We loved it! In India, we have a similar recipe where we dip the bread slices into the same wet ingredients and fry with butter/ghee in a pan. Its called French/ Bombay toast n had for breakfast.:-)

  9. Shriya Moitra on March 18, 2018 at 3:13 am

    Hi Gemma!
    I wanted to ask you that how can I stop my cupcakes from becoming hard after one day? The day I make them, they are soft.but after cooling them for a few minutes, the edges crisp up and after a day, they become very to I make sure they remain soft for many days?

    • Gemma Stafford on March 19, 2018 at 9:54 am

      Hi there,
      All baked goods are best eaten withing a day or so of baking, with a few exceptions.
      Cupcakes are a small bake, with more ‘outside’ than a full cake, and will not stay fresh too long. Really if you need to keep for days it may be best to freeze them. In a cool place they will stay nicely in an airtight container for about 3 days, but really best eaten up!
      Gemma 🙂

  10. Edna Walker on March 15, 2018 at 9:53 am

    In Mexico there’s a dessert served during lent called capirotada. It uses bread, peanuts, cinnamon, vanilla, sugar, confetti sugar sprinkles and other ingredients. Your bread and butter recipe reminded me of this Mexican dessert.

    • Gemma Stafford on March 15, 2018 at 12:44 pm

      Hi there,
      How lovely! I have never heard of this before. Thank you for letting me know. I have added this to my list, it is great to get these suggestions,
      Gemma 🙂

  11. Rizwana on December 14, 2017 at 8:58 pm

    Hi Jemma, I am making this right now as we speak for my husbands work breakfast tomorrow. I saw you have not added the vanilla essence on the ingredients as the video but I used it anyways. I also added some chopped pistachios as well. Pretty excited. Thank you so much for your lovely recipes.

    • Gemma Stafford on December 15, 2017 at 4:09 am

      Hi there,
      Wow! I love the idea of the chopped pistachio, will bring something new to this.
      I do hope that this is a popular dish at the breakfast, what a great idea,
      Gemma 🙂

  12. LadyIreland on November 22, 2017 at 10:29 am

    Gemma: My second favorite website (yours being my favorite) is King Arthur Flour and they have

    • LadyIreland on November 22, 2017 at 10:32 am

      Hi Gemma…finger slipped and entered too early. On King Arthurs Flour website they have Irish-style flour. What is it and what can I do with it? Karen

      • Gemma Stafford on November 22, 2017 at 1:42 pm

        Hi Karen,
        In Ireland we have a variety of flours, particularly whole meal flour, which can be milled in a variety of ways, coarse ground, fine ground, stone ground for instance. There is little difference really, but the coarse ground are favored for the soda breads as these are what would have been available traditionally.
        We also have a white flour called Cream Flour, which is a cake flour really, slightly lower in gluten than all Purpose/Plain flour. As far as I know that is it!
        Gemma 🙂

  13. Amna on October 26, 2017 at 9:11 am

    I love all your recipes!!!

    • Gemma Stafford on October 27, 2017 at 3:25 am

      Thank you Amna,
      Gemma 🙂

  14. Helen on August 4, 2017 at 7:46 am

    I had made this once before, wonderful. I needed to use up some bread so making again today. I will be freezing portions because there are only 2 of us. I hope freezing after baking works.

    • Gemma Stafford on August 5, 2017 at 2:19 am

      Hi Helen,
      Yes, this will work perfectly for you. It is best to bake this before freezing, a few mins in a warm oven will refresh this nicely for you. Thank you for being here with us,
      Gemma 🙂

  15. Josie Bunn on July 19, 2017 at 5:11 pm

    I am going to try this recipe out. It looks like a French Toast recipe. I have tried so many overnight French Toast recipes with no success. During the holidays our family gets together. This Christmas we are celebrating it at the beach. I wanted an easy recipe for breakfast that I could prepare the night before. I would love to see a how-to video from start to finish with a good tasting recipe for a make-a-head recipe for breakfast for a family gathering of Fourteen people.

    • Gemma Stafford on July 20, 2017 at 2:29 am

      Hi there Josie,
      Lucky you, celebrating Christmas on the beach!
      I would have fun with this! ( this is just one idea!
      If you pop the word ‘savory’ into my search bar here you will find a lot of suitable recipes. Pop tarts will be perfect too, and the savory french toast in a mug, can be expanded, and baked in the oven. This is only limited by your own imagination! My advice always is the same, KISS, (Keep it simple stupid) now this is usually just to myself, as it is a bit rude! People rarely eat as much as you think they will, fresh fruits, prepared like a fruit salad, with a light sugar syrup, and a tough of orange juice would be delicious too. Let us know what you decide, and do send us some pics when the day arrives,
      Gemma 🙂

      • Josephine Bunn on July 20, 2017 at 3:15 am

        Thank you so much for the great ideas to check out. The mug breakfast would work out great along with a fruit salad. I am going to give these recipes a try.

        • Gemma Stafford on July 22, 2017 at 12:50 pm

          Great, thank you for being with us, Gemma 🙂

  16. Chit on March 24, 2017 at 4:03 pm

    Hi gemma. Need your help. I prepared 4 recipes of a no knead bread last night. I must have forgotten to add yeast to kne of it cuz it did not rise. Ingredients are just bread flour salt and water. Any remedy i can do? Or ahould it just go to waste? Thank you ao much for any help.

    • Gemma Stafford on March 25, 2017 at 3:05 am

      Ah Chit, that is too bad!
      You could try adding the the yeast. You would need to sponge it in water, and work it back into the dough. I do not know if it will work, but I think it is worth a try!
      Gemma 🙂

  17. Natalie on March 13, 2017 at 6:06 pm

    That Le Creuset dish is devine, I need one!

    • Gemma Stafford on March 14, 2017 at 5:38 am

      Hi there,
      Yes, these are such a great addition to the kitchen. my Mum has had the same Le Creuset pans for 40 years! Everlasting,
      Gemma 🙂

  18. Lori Carpenter on March 11, 2017 at 8:31 pm

    i could not find the actual recipe

    • Gemma Stafford on March 12, 2017 at 3:34 am

      Hi Lori,
      I created this recipe for The Inspired Home website. There is a link on my post to the recipe. It is printed in orange, if you click on this it will take you to it. i hope you enjoy it!
      Gemma 🙂

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