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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.
Table of Contents
- What is Bread and Butte Pudding?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Bread and Butter Pudding
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Serving Options
- More Irish Recipes
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
- Mixing bowl
- Measuring spoons
- Measuring cups
- Mixing bowls
- Glass measuring jug
- Knife
- 9″ Baking pan
- Whisk
Key Ingredients and Substitutes
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
- Provides structure and absorbs the custard, creating a soft yet slightly firm texture.
- Substitutes: Brioche, challah, croissants, cinnamon raisin bread, or whole grain 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
- Adds warmth and depth of flavor without overpowering the dish.
- Substitutes: Nutmeg, allspice, mixed spice, or Pumpkin Pie Spice.
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
- Butter a 9 x 7 inch baking dish and set aside. (You can also use 8 x 8 inches)
Prep bread
- 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
- In a large bowl whisk together the milk, eggs, sugar and cinnamon.
- 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
- 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!
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.

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
- Gemma’s Best-Ever Irish Scones
- Traditional Irish Mince Pies Recipe
- Traditional Irish Brandy Butter
- Irish Brown Soda Bread Recipe
- Traditional Irish Barmbrack
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
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.
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. ????
Are the raisins compulsory or optional?
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?
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 !!
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?
Any changes to make if I used wholemeal bread instead?
Made this today. Very easy, handy ingredients and very tasty. Nice and filling.
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!!
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.
Lovely recipe! I did it yesterday and the result was gorgeous. Will do again