You’ve got stale bread. You’ve got 10 minutes.
You’ve got zero cream in your fridge. Congrats, you’re about to make the easiest bread and butter pudding of your life. No fancy ingredients, no chef-level skills—just a lazy dessert that tastes like you tried way harder than you did.
Why spend $8 on a sad supermarket version when you can whip this up while half-asleep? Let’s go.
Why This Recipe Slaps
This isn’t your grandma’s heavy, cream-laden pudding (sorry, Grandma). It’s lighter, faster, and still ridiculously comforting.
The magic? Milk and eggs do all the work, soaking into the bread like a sweet, custardy hug. No cream means no guilt, no grocery runs, and no weird separation issues in the oven. Plus, it’s customizable—throw in whatever scraps of fruit, chocolate, or spices you’ve got lying around.
Waste not, want not, right?
What You’ll Need
- 6 slices of stale bread (white, brioche, or challah—fancy or not, it works)
- 2 tbsp butter (softened, because cold butter vs. bread is a battle you’ll lose)
- 2 cups whole milk (yes, skim works, but why punish yourself?)
- 2 large eggs
- 1/4 cup sugar (adjust if you’re sweet enough already)
- 1 tsp vanilla extract (or a splash of rum if you’re feeling wild)
- 1/2 tsp cinnamon (optional, but highly recommended)
- Handful of raisins or chocolate chips (optional, but highly delicious)
How to Make It: Zero-Fail Steps
- Butter your bread like it’s a tiny toast buffet. Spread softened butter on each slice, then cut them into triangles or squares. No need to be precise—rustic is code for “I didn’t try hard.”
- Arrange the bread in a greased baking dish. Overlap slightly, scatter in extras (raisins, chocolate, etc.), and pretend you’re making edible art.
- Whisk the custard. Beat eggs, milk, sugar, vanilla, and cinnamon in a bowl until smooth. Pro tip: If you splash it everywhere, you’re doing it right.
- Pour the custard over the bread. Let it sit for 10 minutes so the bread soaks it up like a sponge.
Patience is a virtue, but hovering over the oven isn’t.
- Bake at 350°F (180°C) for 30–35 minutes. It’s done when the top is golden and the center barely jiggles. If it’s burnt, you’ve ignored your oven’s cry for attention.
How to Store It (If There’s Any Left)
Cover leftovers with cling film or foil and refrigerate for up to 3 days. Reheat in the microwave (fast but soggy) or oven (slower but crispier).
FYI, it’s also weirdly good cold, straight from the fridge at 2 a.m.
Why This Recipe Wins at Life
It’s cheap, easy, and uses pantry staples. No cream? No problem.
Kids love it, adults pretend it’s sophisticated, and your wallet stays happy. Plus, it’s a sneaky way to use up bread that’s one day away from becoming a science experiment. Win-win.
Common Mistakes to Avoid
- Using fresh bread. Stale soaks up custard better.
If you’re in a hurry, toast it lightly first.
- Drowning the bread. Too much custard = soggy mess. Stick to the ratio.
- Overbaking. The second it looks golden, pull it out. Dry pudding is a crime.
Swaps and Upgrades
No raisins?
Try chopped apples, berries, or even a layer of jam. Vegan? Swap milk for almond milk, eggs for flax eggs, and butter for margarine.
Gluten-free? Use GF bread—just make sure it’s sturdy. IMO, chocolate chips make everything better, but that’s not exactly groundbreaking news.
FAQs
Can I use brown sugar instead of white?
Absolutely.
It’ll add a deeper, caramel-like flavor. Just know your pudding will look a bit darker—no big deal.
Why no cream? Isn’t it richer with cream?
Cream is great, but milk keeps it lighter and still delicious.
This recipe is about simplicity, not a heart attack.
Can I freeze bread and butter pudding?
Technically yes, but the texture suffers. It’s best fresh or refrigerated. Frozen pudding is sad pudding.
My pudding is too wet.
What did I do wrong?
You either didn’t let the bread soak long enough or added too much custard. Next time, measure like you mean it.
Final Thoughts
This recipe is the culinary equivalent of a trusty sweatpants-and-hoodie combo: comfortable, reliable, and impossible to mess up. Whether you’re feeding a crowd or just yourself (no judgment), it’s a no-brainer.
Now go raid your pantry and make dessert happen.
