Bread and butter pudding served on a thrifted silver tray.

Easy Bread and Butter Pudding Recipe-Perfect Mother’s Day Dessert

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Are you always on the lookout for easy recipes that utilize leftovers, reduce waste, and limit effort? If so, then my easy bread and butter pudding recipe is perfect for you. By combining stale (or toasted) bread with decadent cream, a new and delicious English dessert can be created. The best part? This budget friendly recipe is sure to keep your loved ones coming back for more.

I would be thrilled if you would join me- and my family- as we prepare this lush dessert. So come along, let’s get into the kitchen. The faster we bake, the faster we get to sample this delicious treat.

As Mother’s Day is upon us, why not prepare a full spread for Mom? Bread and butter pudding, a cup of tea, fresh flowers… all served on a thrifted tray.  And if you really want to impress mom-there is still time to make a sweet Mother’s Day stepping stone for her. (*See my post here). 

So, without further ado, let us get started.

~An English Inspired Mother's Day Dessert~

A Mother's Day spread featuring bread and butter pudding and a cuppa hot tea.

Becoming a mother of four children has made me realize just how resourceful I can be. As mothers, we know how to mend and make… and not let items go to waste.

In honor of resourceful mothers (and as a nod to England), I asked my English sisters-in-law what they thought of when they considered a Mother’s Day treat. 

One of the suggestions that surfaced was bread and butter pudding. I thought this was a perfect idea as it points to a mother’s resourcefulness. Resourceful because (generally) bread and butter pudding uses stale bread. There is no need to throw stale bread out when it can be turned into a delicious, easy dessert.

~What is Bread and Butter Pudding? ~

Bread and butter pudding is a classic English dessert. (Similar to what Americans may refer to as “Bread Pudding.”)

Basically, bread-and-butter pudding is made with stale bread (white bread, cinnamon raisin, brioche, leftover artisan bread, etc.). The bread is buttered on one, or sometimes, both sides. With the addition of milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and raisins- it is then baked until fragrant and crisp on the edges.

It is almost as if the pieces of stale bread bind together, with the creamy sauce, to become a sweet cake. 

Bread and butter pudding is so delcious that it can be eaten anytime of the day. I dare say, it could even be enjoyed at breakfast.

Personally, I like to serve my homemade bread and butter pudding (fresh from the oven) with a healthy serving of my homemade vanilla custard.

Truly, this dish is a decadent treat.

~My Bread and Butter Pudding Recipe: ~

A bowl of bread-and-butter pudding- topped with homemade vanilla custard- is ready to be served.
Elizabeth

Bread and Butter Pudding

Bread and butter pudding is a delightful English dessert that utilizes stale bread and basic ingredients. This pudding is especially lush when served with homemade vanilla custard and fresh fruit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 3/4 cup Raisins
  • 2 tsp Vanilla
  • 8 Slices Brioche Bread (stale bread works great) *If your bread is not stale- you may toast the bread. Also, you may use a cinnamon raisin bread, French bread, or most white breads for this recipe.
  • 3 Tbs Salted Butter (softened)
  • 3 large Eggs
  • 1 1/2 cup 2 percent Milk
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Granulated Sugar
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Zest Fresh Lemon
  • 2 Tbsp Turbinado Sugar *Optional but the Turbinado sugar does add a lovely crunch to the finished product. Alternately, you can serve with a dusting of powdered sugar instead.

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, add the raisins and the vanilla. Stir- and allow the vanilla to soak into the raisins.
  3. *If your brioche bread is not stale, you can toast the bread in a preheated oven (350 degrees F) until lightly golden brown (approximately 8-12 minutes). Note: I find that lightly toasting the bread makes the job of buttering the slices easier.
  4. To a medium mixing bowl, add the eggs and whisk.
  5. Add the milk and the cream to the whisked egg mixture. Stir to combine.
  6. Now, stir in the sugar, cinnamon, nutmeg, and the lemon zest- until well combined.
  7. Dip each full slice of brioche/bread into the milk and egg mixture. Make sure both sides are coated… but act quickly so that the bread does not tear apart. Place four pieces of the coated bread on the bottom of a medium (buttered) baking dish.
  8. Between the layers of cream coated bread, sprinkle half the vanilla raisin mixture (evenly across the slices of bread).
  9. Continue layering- by dipping and adding the last four pieces of bread on top of the previous four slices. Sprinkle the rest of the raisin/vanilla mixture over the tops of the bread.
  10. Pour the remainer of the milk, cream, and egg mixture over the top of the brioche and raisins.
  11. Sprinkle 2 Tablespoons of Turbinado sugar over the tops of the bread- before placing in the oven. (Optional)
  12. Bake in preheated oven at 350 degrees for approximately 45 minutes. Ensuring that the bread is no longer wobbly and is a lovely golden-brown color.
  13. Serve with homemade vanilla custard. (See my recipe). Alternately this pudding can be served with heavy whipping cream poured over the top, vanilla ice cream, or with a dusting of powdered sugar and a sprinkling of fresh fruit.

Notes

*Bread pudding is delicious eaten fresh out of the oven and served with homemade custard. It is also yummy with vanilla ice cream or dusted with powdered sugar.
*Be sure to check out my vanilla custard recipe.
*If you used the turbinado sugar- the powdered sugar is probably not necessary. Personally, I like to use one or the other- not necessarily both types of sugar.

~The Secrets to My Bread and Butter Pudding: ~

Every good recipe benefits from insider information. Therefore, I will share a few of my top tips and secrets with YOU:

  • I like to soak my raisins in the vanilla (about 15 minutes before- thus, ensuring they are nice and plump and flavorful). I sometimes add a little golden syrup to the top of the raisins- for extra goodness. (You can buy golden syrup or make my homemade version here.)
  • Sometimes I make bread and butter pudding with my own English white bread recipe (which you can see my post on that bread here). Other times, I use raisin bread. Recently, I have been using brioche bread, but ALL ways are delicious. (P.S. I didn’t even know what brioche was until I moved to England, but it is everywhere in American grocery stores now.)
  • I love serving my bread-and-butter pudding in two slightly different ways. (I am adding photos of one pudding made with a dusting of powdered sugar and a sprinkle of fresh fruit. However, I am also adding photos of how I used turbinado sugar (in another batch) to bake over the top of my pudding. The turbinado sugar adds a lovely warm crunch to the exterior of the pudding. Either way, you can’t really go wrong.
  • Heavy whipping cream, vanilla ice cream, or homemade vanilla custard are all delicious poured over the top of the baked pudding. However, I recommend homemade custard as it is simply delicious.

~FAQ's~

  1. Can I use different spices in my bread and butter pudding? Absolutely! Other tasty options may include (but are not limited to) all spice and pumpkin pie spice blends.
  2. Can I make this recipe beforehand? Yes. However, this recipe (like so many homemade bakes)- is best served fresh. If stored in an airtight container, the pudding can be reheated and served the following day.
  3. Can I add another dried fruit to my pudding? Yes, you could try golden raisins, currants, dried apricots, or dried dates. Certainly, you can experiment to suit your personal preferences.
  4. Can I leave the raisins out? Yes, you can omit the raisins. Note: my powdered sugar version of bread and butter pudding did not include raisins.

~My Bread and Butter Pudding from 2025 (Featuring Powdered Sugar and Fresh Fruit): ~

The freshly baked bread-and butter pudding is ready to be served and celebrate mom on Mother's Day.
*Note: I like to keep my bread slices intact, but some recipes (especially American recipes) call for torn pieces of bread. In my opinion, the dusting of powdered sugar creates a lovely, soft look.
A silver tray is set for a Mother's Day tea with a cup of tea, a teapot, and a bowl of bread-and butter pudding.
*Of course, I have to point out my favorite Emma Bridgewater mug (that was a gift from England). The silver tray was a thrift find. In my opinion- this is a fancy, inexpensive way to serve a special dessert.

~How to Make Bread and Butter Pudding (My 2026 Version with Turbinado Sugar) ~

Here I will show photos of my bread and butter pudding I made most recently (2026). This version of my pudding features the turbinado sugar baked onto the top of the pudding (as opposed to using the powdered sugar. Otherwise,the method and ingredients are the same).

Eggs, butter, bread, and vanilla are set out on a kitchen counter to make homemade Bread and butter pudding for Mother's Day.
*A lovely display of simple ingredients and some thrifted bits and bobs.
Raisins are soaking in vanilla to soften and absorb the vanilla flavor.
*Soaking the raisins in the vanilla allows the vanilla flavor to really soak in.
Fresh eggs and cream are gathered to add to the bread-and-butter pudding recipe.
*Fresh eggs and cream- it doesn't get much better than that!
Brioche bread is buttered for the bread and butter pudding.
*Toasting the fresh bread allows it to be crustier... which helps keep the bread from dissolving when dipped into the cream mixture. Buttering the bread gives a rich flavor and depth to the pudding.
Granulated sugar is added to the bread-and-butter pudding and vanilla custard recipe.
*Granulated sugar is added to the egg and cream mixture- this adds the perfect amount of sweetness to the dessert.
Lemon zest and cinnamon is added to the bread-and-butter pudding recipe.
*Cinnamon, nutmeg, and lemon zest add warmth and freshness to the pudding.
The buttered brioche bread is dipped into the cream and egg mixture.
*A quick dip in the cream mixture helps to coat each part of the brioche. Move quickly as even the stale (or toasted) bread will begin to dissolve.
Raisins are sprinkled on the brioche bread before pouring the rest of the cream mixture over the top of the dessert.
*Raisins are sprinkled in between the layers of bread- as well as over the tops of the bread.
The cream and egg mixture is poured over the top of the brioche bread before going into the oven to bake.
*The remaining cream and egg mixture is poured over the top of the bread and butter pudding. Afterall, it is too good to be wasted.
Raisins, eggs, cinnamon, and cream make the perfect bath for the bread-and-butter pudding dish.
*I do realize that the thought of soggy bread may not seem overly appealing... but trust me. Allow the cream to work its magic as it bakes and melds into the brioche.

~The Freshly Baked Bread and Butter Pudding... Straight Out of The Oven~

The bread-and-butter pudding has been baked and is fresh out of the oven.
*What I like about the turbinado sugar topping is how crunchy it gets as it bakes in the oven. This crunch offers a contrasting texture to the (otherwise) soft and creamy bread.
freshly baked bread and butter pudding is set on a cutting board to cool.
*Cooling on the countertop...can you smell the cinnamon and nutmeg?
A bowl of bread-and-butter pudding- topped with homemade vanilla custard- is ready to be served.
*My bread and butter pudding served with my homemade custard. An optional add on is fresh raspberries and blueberries.

~Now, My Homemade Vanilla Custard Recipe: ~

Milk is being poured into a saucepan as the vanilla custard is being prepared.
Elizabeth

Warm Vanilla Custard

My English inspired vanilla custard is the perfect accompinament to many desserts. This recipe is simple to make and adds another layer to many desserts. Vanilla custard is also lovely served on its own.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Servings: 6
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 1 cup Heavy Whipping Cream
  • 1 cup 2 percent Milk
  • 1/3 cup Granulated Sugar
  • 4 Large Egg yolks
  • 2 tsp Vanilla
  • 2 1/2 tsp Cornstarch

Method
 

  1. In a medium bowl, whisk the egg yolks, sugar, and cornstarch together until fully combined.
  2. Using a heavy-bottomed saucepan, add milk, heavy whipping cream, and vanilla. Slowly stir over medium-low heat (until small bubbles begin to form).
  3. *Set aside 1/3 cup of the hot milk mixture to temper the eggs. (Basically, add this 1/3 cup hot milk mix to the eggs while stirring quickly. Then add all the egg mixture into the saucepan with the milk and cream.) Stir as you pour eggs into the milk.
  4. Cook on low heat until the custard begins to thicken (stirring constantly). Custard is ready just before it comes to a low boil.
  5. The custard will continue to thicken as it cools.
  6. Cool for a bit and then drizzle over your desired dessert. This recipe is also declious eaten on its own- warm or cold.

Notes

*Store leftovers in the refrigerator in an airtight container.
*Be patient with this recipe, do not turn up the heat- or the custard is likely to burn on the bottom.
*If you find the eggs cook a little in the custard- you can also use a metal sieve to separate the small egg bits from the custard.

~How I Made the Vanilla Custard (in Photograph Form) ~

Homemade custard is delicious served warm or cold. In my opinion, it is especially delicious served warm over a warm bread and butter pudding slice. The custard takes this lovely dessert to the next level. With a little patience this simple custard recipe is sure to warm your soul after a long day.

Egg yolks, sugar, and cornstarch are mixed to create a vanilla custard.
*Egg yolks, cornstarch, and sugar are combined first.
Egg, sugar, and cornstarch are mixed in a bowl for the first step of the vanilla custard recipe.
*The custard ingredients are stirred- creating a thick paste.
Milk is being poured into a saucepan as the vanilla custard is being prepared.
*Milk and cream are slowly warmed. The eggs must be tempered with the warm milk before fully adding to the custard. (This keeps the eggs from scrambling due to the heat.)
Homemade vanilla custard is ready to be poured over the top of the bread and butter pudding.
*Ahh, silky-smooth custard...a delight!

Custard is a lovely addition to many Traditional English desserts. If you are a regular blog follower, you know I make this recipe often. You can see some of my other desserts that feature (or go well with) vanilla custard by clicking on these post links: Banbury Cakes, Eve’s Pudding, Berry Cobbler, Mince Pie.

~A "Cuppa" Tea Makes Every English Dessert a "Wee Bit" Sweeter~

An English tea table set for tea with a serving of bread and butter pudding.
*Vintage trays make the perfect tea moment for Mother's Day. Shop your local thrift store for some beautiful silver treasures.
A blue teapot with an antique tea leaf strainer sitting on the top of the teapot.
*This beautiful antique strainer is from Europe. The proper way to have a cup of tea (according to my Englishman) is to use a proper strainer and a good quality loose-leaf tea. Then, of course, you must serve the hot tea in a proper teacup. The cup I love most is from England and made by Emma Bridgewater. (See above). The teacup/mug has made many trips back and forth from England... and survived the journey. It is clearly strong (like mothers are) ... so I thought it was fitting for a Mother's Day celebration!

~Until Next Time~

To summarize: bread and butter pudding is a delightful English recipe that warms the belly and the soul. By utilizing leftover bread, you too can make an economical (and delicious) treat to share with your whole family. Perfect for Mother’s Day or ANY occasion.

With Mother’s Day on the horizon, keep this recipe in mind. (Or check out my other traditional English desserts in my ultimate guide here).

Be sure to check out my Facebook and Pinterest pages for more ideas and inspirations. Also, please subscribe to my blog and share my posts if you know others who may enjoy. I hope to see you all very soon. 

Until next time,

~Elizabeth/Cotswold Kitchen Mom~

Bread and Butter pudding dusted with powdered sugar.
*Bread and Butter Pudding 2025 version.

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