Why does bread and butter pudding need to soak before baking?

Soaking for at least 30 minutes allows the stale bread to draw the milk, cream and egg custard into its core. Without adequate soaking, the bread floats, the custard cooks separately underneath, and the finished pudding develops dry, tough bread pockets.

Can I assemble bread and butter pudding in advance?

Yes. You can assemble the pudding, pour over the custard, cover with clingfilm and refrigerate for up to 1–2 hours before baking. Remove it from the fridge 15–20 minutes before placing into the oven so the dish does not suffer thermal shock.

Can I use brioche or fruit loaf instead of white bread?

Yes, brioche, challah or fruit bread make delicious variations. Because brioche is already rich in butter and eggs, you can lightly reduce the butter spread on each slice. If using fruit bread, reduce the added raisins to 40g.

How should I store and reheat leftovers?

Cool any leftover pudding within 2 hours of baking, cover tightly, and store in the refrigerator for up to 2 days. Reheat covered with foil in an oven at 160°C / 140°C fan for 20 minutes until piping hot throughout. Do not reheat more than once.

Bread and Butter Pudding Recipe with Raisins

Classic British bread and butter pudding in a ceramic baking dish with crisp golden bread tips, plump raisins and tender set custard

Why You'll Love This Recipe

Transform everyday sliced white bread and dairy into a luxurious, custardy British comfort dessert.
The contrast between velvety spiced custard beneath and golden, butter-crisped bread tips on top.
A mandatory 30-minute soak guarantees every single slice becomes richly saturated and melt-in-the-mouth.
Can be assembled up to an hour ahead in the refrigerator, making dinner party dessert timing effortless.

Baking Dish Geometry, Gentle Oven Heat and Custard Wobble

A shallow 20 × 25cm ceramic or glass baking dish (approx. 1.5–2 litre capacity) is optimal. A dish that is too deep creates a dense custard layer that struggles to cook through without burning the top, while an overly large dish spreads the custard too thin. Bake at a gentle 170°C / 150°C fan: fierce heat scrambles egg custard into watery curds. The pudding is properly done when the centre has a gentle, custard-tart wobble when the dish is gently shaken.

What You Need

White bread, softened butter, plump raisins, eggs, whole milk, double cream, caster sugar, vanilla, cinnamon and demerara sugar—simple British pantry essentials transformed into a comforting teatime dessert.

Thick sliced white bread, raisins, butter, eggs, whole milk, double cream, sugar and cinnamon for bread and butter pudding

Thick slices white bread (approx. 250g), slightly stale, crusts on – Slightly stale bread absorbs custard evenly without turning mushy. Contains wheat (gluten).
Unsalted butter, softened – Generously spread on one side of each slice to crisp the top tips. Contains milk.
Raisins – Plumped in warm water for 10 minutes before draining to prevent burning on the surface.
Large free-range eggs – Beaten into the dairy to gently set the custard crumb. Contains egg.
Whole milk – Provides the rich, wholesome dairy foundation. Contains milk.
Double cream – Adds luxurious body and prevents the custard from setting too firmly. Contains milk.
Caster sugar – Whisked into the custard to provide delicate sweetness without graininess.
Pure vanilla extract – Infuses the custard with warm, fragrant aroma.
Ground cinnamon (or pinch of freshly grated nutmeg) – Adds gentle background spice that complements the plump raisins.
Demerara sugar – Scattered across the top surface before baking to form a crunchy caramelised crust.

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How to Make Classic Bread and Butter Pudding with Raisins

Step 1: Plump the raisins and butter the bread

Plump the raisins and butter the bread. Place the raisins in a small bowl, cover with warm water and leave for 10 minutes to plump up, then drain thoroughly. Preheat your oven to 170°C / 150°C fan / Gas Mark 3. Spread the softened butter generously over one side of each bread slice, then cut diagonally in half to create neat triangles.

Step 2: Layer the bread and raisins in the dish

Layer the bread and raisins in the dish. Arrange half of the buttered bread triangles across the base of a 20 × 25cm baking dish, overlapping them slightly with buttered sides facing upwards. Scatter half the drained raisins over and between the slices. Repeat with the remaining bread and raisins, letting the top triangular corners point upward.

Step 3: Whisk the vanilla custard

Whisk the vanilla custard. In a large jug, whisk together the eggs, whole milk, double cream, caster sugar, vanilla extract and ground cinnamon until the sugar dissolves completely. For an exceptionally silky finish, pour the mixture through a fine sieve to remove any egg chalazae.

Step 4: Pour custard and soak thoroughly

Pour custard and soak thoroughly. Slowly pour the custard all over the layered bread, tilting the dish so it penetrates between every slice. Gently press the bread with the back of a spoon to help it absorb the liquid, then scatter demerara sugar across the top. Leave to soak for a mandatory minimum of 30 minutes at room temperature (or refrigerate if soaking up to 1 hour). Do not skip soaking, or the bread will bake tough and dry.

Step 5: Bake until golden with a gentle wobble

Bake until golden with a gentle wobble. Bake uncovered in the centre of the oven for 30–35 minutes. The pudding is ready when the custard has just set with a faint wobble in the centre and the exposed bread tips are crisp and deep golden brown. If the tips darken too quickly, loosely tent with foil for the final 10 minutes.

Step 6: Rest briefly and serve warm

Rest briefly and serve warm. Let the pudding stand for 5–10 minutes after leaving the oven. This brief rest allows the custard to finish firming up and cool to a comfortable serving temperature. Spoon generously into shallow bowls and serve warm, accompanied by cold pouring double cream or vanilla custard.

Starch Saturation, Pre-Soak Chemistry and Dairy Food Safety

Adequate custard absorption is the single factor that separates an authentic British bread and butter pudding from dry toast sitting in baked eggs. Stale white sandwich bread needs at least 30 minutes to draw the dairy into its core starch cells. If you assemble the pudding more than 30 minutes in advance, place it straight into the refrigerator below 5°C to respect UK food safety standards for uncooked egg and dairy emulsions.

Safe Refrigeration, Oven Reheating and Make-Ahead Limits

Baked bread and butter pudding can be cooled within 2 hours and stored covered in the refrigerator for up to 2 days. To reheat, cover loosely with foil and warm in a moderate oven at 160°C / 140°C fan for 20 minutes until steaming hot throughout, removing the foil for the final 5 minutes to restore surface crispness. Reheat once only; do not freeze assembled custard pudding as egg emulsions split upon thawing.

How We Serve It at Home

Spoon the pudding straight from the warm dish while the custard is soft and yielding. A small jug of cold pouring double cream or a scoop of vanilla ice cream makes the simplest and most comforting accompaniment.

Warm slice of bread and butter pudding on a plate showing custardy layers and raisins, served with pouring cream

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