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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.

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.

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:

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Irish Bread and Butter Pudding

4.56 from 84 votes

Print Recipe

Author: Gemma Stafford

Ingredients

¾ pint (354 ml/12 fl oz) whole milk
3 large eggs
4 tablespoons granulated sugar
¼ teaspoon ground cinnamon
6 thin slices white bread
¼ cup (2 oz/60 g) butter , softened
¼ cup (1 ¼ oz/45 g) raisins

Instructions

In a large bowl whisk together the milk, eggs, sugar and cinnamon. 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 at room temperature to absorb for 30 minutes.
Bake the pudding at 350°F (180°C) for 50 - 60 minutes or until the pudding has risen and is golden in color. Serve immediately. Top with freshly whipped cream and enjoy! Store leftovers covered in the fridge for up to 2 days.

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Ann Edwards

4 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. ????

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Beree

2 years ago

Are the raisins compulsory or optional?

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Sonia

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

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

3 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?

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DAni

Any changes to make if I used wholemeal bread instead?

Anne Phelan

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

Binu

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

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.

Sallie

1 month ago

First I am a big fan, and I recently bought your latest book. This recipe appears to be almost the same in the book as here… but with minor differences. The book calls for 4 eggs instead of 3 and it uses nutmeg instead of cinnamon. I am sure either would work fine, just wondered if one is better than the other. Have not tried this recipe yet, but have followed you online and baked many of your recipes. Love your recipes.