Made with pantry staple ingredients that are so much more than the sum of their parts, this Bread and Butter pudding recipe is the epitome of comfort food. If you're on the lookout for a simple dessert made without eggs, using items you probably already have on hand, try this recipe.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 65 minutes
  • Yield: 5
  • Category: Desserts
  • Cuisine: British, World

Ingredients

  • 8 to 10 slices Bread (- white bread, whole wheat, brown bread, about 350 grams of bread)
  • 3 cups whole milk
  • 6 tablespoons raw sugar (or regular white granulated sugar - adjust as per your taste)
  • 2 tablespoons cornstarch ((heaped))
  • 2 to 3 tablespoons butter (- unsalted and softened, add as required)
  • 3 teaspoons vanilla extract ((natural) or 1 teaspoon artificial vanilla essence)
  • 2 tablespoons golden raisins
  • 1 tablespoon brown sugar (- optional)
  • 2 pinches nutmeg powder (or grated nutmeg)
  • 2 pinches cinnamon powder (- optional)

Method

  1. Grease a rectangular or round baking pan with some softened butter. You can also use medium to large ramekins for making the pudding.
  2. Spread butter evenly on all the bread slices.
  3. Slice them in small cubes, squares or rectangles.
  4. Layered the bread buttered side up, in the greased baking tray.
  5. Sprinkle the bottom layer with half of the raisins. Layer again with bread slices. Lastly again sprinkle the remaining raisins on top and set aside.
  6. Now preheat your oven to 180° C/356° F for 15 minutes.
  7. In another skillet or a sauce pan, mix milk, sugar and cornstarch very well with a wired whisk.
  8. Keep the pan on a low heat and gently simmer this mixture, stirring often till the mixture thickens.
  9. Make sure no lumps are formed. So you have to stir continuously.
  10. Once the mixture is thickened and coats the back of a spoon, add vanilla extract, cinnamon powder and nutmeg powder. Mix to combine the flavoring evenly in the custard sauce.
  11. Now pour this eggless custard over the bread layers.
  12. Dot with some butter on top.
  13. Sprinkle brown sugar evenly on the top layer.
  14. Bake in a preheated oven at 180° C/356° F for 35 to 40 mins till the tooth pick or wooden skewer inserted in the center of the pudding comes out clean and the pudding is set.(Please check the notes section below for more details on baking time.)
  15. The top layer will also get browned.
  16. Once the Bread and Butter Pudding becomes warm or cools, slice and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.