Bread and Butter Pudding

This is a decidedly unfancy bread pudding, but instead is more of a whimsical, comforting nursery dish. Its main distinction is that the slices of bread are buttered before being layered in the dish. It’s ideal for children, who often don’t like fancy flavors, but even adults will be delighted with the mouthwatering crunch of the edges of toasted bread against the delicate custard. In Ireland, this pudding is often served with a spoonful of whipped cream.

Sharon Bowers

Bread and Butter Pudding

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    8 slices firm-textured white sandwich bread 2 cups milk, preferably whole milk
    1/4 cup butter, softened 1/3 cup sugar, plus more for sprinkling
    2 Tbsp. raisins (optional) 2 tsp. vanilla
    3 eggs


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    • 1

      Preheat the oven to 350 degrees F and butter a 1-quart baking dish. Butter all the bread on one side, right out to the edges, and cut each slice diagonally into 2 triangles.

    • 2

      Line up the bread triangles in the baking dish, cut side downward. Sprinkle with raisins.

    • 3

      In a medium bowl, whisk the eggs, then beat in the milk and sugar. Add the vanilla and pour over the bread. Leave to soak for 10 minutes, so the bread can absorb the custard. It’s okay if the tips of the bread stick up from the egg and milk. Sprinkle lightly with sugar so the finished pudding sparkles when it comes out of the oven.

    • 4

      Bake for 20 to 25 minutes, until the bread pudding puffs gently and is golden brown. Serve warm.

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