Bread & Butter Pudding!

A classic bread and butter pudding prepped in just 50 minutes with buttered brioche, raisins, and chocolate chips, soaked in a quick custard and baked until golden on top with a soft, custardy middle.

This bready beauty keeps the traditional comfort of a classic pudding but adds a richer texture and extra flavour from chocolate chips, making it feel a little more indulgent while still incredibly easy to make.

Notes from The Patisserie

Bread and butter pudding is one of those recipes that feels simple, but small details make a huge difference to the final texture. The most common issue is a pudding that turns out either too dry or too soggy, and that nearly always comes down to how well the custard is absorbed before baking.

If the bread isn’t given time to soak, the centre can bake up slightly dry and uneven. On the other hand, using too much liquid or very soft bread without structure can lead to a heavy, overly dense result that doesn’t slice cleanly.

Another frequent problem is a lack of contrast between the top and the middle. The best bread and butter pudding should have a golden, slightly crisp top layer with a soft, custardy centre underneath, which comes from correct layering and finishing with sugar just before baking.

Ingredients notes and swaps

The base of this pudding is incredibly simple, but because there are so few components, the quality and type of ingredients you choose will define the final texture.

• Brioche loaf – This is my bread of choice as it is sweet although other breads will work (alternatives mentioned below)
• Unsalted butter – The butter is essential to soak into the bread and provide the mouthfeel we are looking for
• Raisins – I love the chewy raisins complimented by the chocolate chips
• Chocolate chips – some people love to replace the raisins with yet more chocolate chips… I won’t argue with that!
• Eggs – As in most of my recipes I use medium eggs, 4x in this recipe
• Double cream – provides the smooth texture to your custard. Known as heavy cream in the US
• Whole milk – The fat and protein content is required to create a stable custard texture
• Caster sugar – this is exclusively for the custard, providing the silky texture
• Light brown sugar – This is specifically for the crusty caramelised finish in the oven.

What is the best bread for bread and butter pudding?

The bread you use completely changes the final texture, so it’s worth choosing based on the result you want.

• Brioche – richer, softer, more indulgent finish
• White bread – lighter, more traditional texture
• Croissants – extra buttery and slightly flaky

Not recommended:

• Very crusty artisan loaves (they stay too firm)
• Heavily seeded or savoury breads (flavour clashes)

If your bread is very fresh, let it dry slightly for 30–60 minutes before using. You want it slightly firm, but not toasted, as browning it first can make the top too hard once baked.

Custard: Getting the perfect soak

The custard is the heart of this pudding, and getting the balance right is what separates a “good” bake from a “bakery-standard” one.

Sugar Note: It is important to separate your sugars to get the right texture. Whisk the caster sugar into the liquid custard mixture so it dissolves perfectly; the light brown sugar is reserved strictly for sprinkling on top right before baking to create that signature crunchy, caramelised “lid.”

While this recipe is quick to assemble, the final texture is heavily influenced by time. Soaking helps the custard fully absorb into the brioche for a denser, more custardy middle. Baking straight away works perfectly well if you are in a rush, but the centre will be slightly lighter and have a more “bready” feel rather than being deeply “stodgy.”

What are the best toppings for bread and butter pudding?

This pudding is so rich and custardy, therefore the right topping can really elevate the dish. I always recommend serving this warm to maintain the beautiful contrast between the golden, crisp top and the soft middle.

Here are the best ways to finish your plate:

• Pouring cream – The classic choice, it cuts through the sweetness beautifully.
• Warm custard – For those who believe you can never have too much custard (I agree!).
• Vanilla ice cream – The heat of the pudding melting the cold ice cream is absolute heaven.
• Whipped cream – Adds a lighter, airy texture to the indulgent bake.
• Berries or stewed fruit – A handful of raspberries or some tart stewed apples can add a lovely freshness.

FAQs

Storage and reheating

Store covered in the fridge for up to 3 days. To reheat, cover with foil and warm at 180°c / 160°c fan for 15–20 minutes, then uncover for 5 minutes to re-crisp the top.

You can freeze baked portions. Defrost overnight in the fridge and reheat until piping hot.

Related recipes

If you enjoy this bread and butter pudding, you’ll also love my Baileys bread & butter pudding for a festive twist, hot cross bun pudding for a spiced seasonal version, sticky toffee pudding for a richer classic, or Biscoff rolls for a more modern, indulgent bake.