Bread and Butter Pudding

By Marge Perry & David Bonom
Originally created as a means of using up stale bread, Bread and Butter Pudding is now a treasured rich and decadent comfort food. In this recipe, we “create” stale bread by toasting it in the oven.
  • Cuisine: American
  • Course: Dessert
  • Skill Level: Beginner


  • Butter
  • Cinnamon Raisin Bread Loaf
  • Egg yolks
  • Golden Raisins
  • heavy cream
  • milk
  • sugar
  • Vanilla Extract


  1. Preheat oven to 200°F. Butter a 9” x9” baking pan.
  2. Arrange bread slices in a single layer on a large baking sheet. Bake 10 minutes or until bread dries slightly
  3. Meanwhile, whisk together the milk, heavy cream, yolks, 2/3 cup sugar, and vanilla extract in a bowl. Butter both sides of bread slices then line bottom of pan with 1/3 of the slices, trimming to fit if necessary. Sprinkle bread with 3 tablespoons raisins then make another layer with 1/3 of the bread slices. Sprinkle with the remaining 3 tablespoons raisins. Top with remaining bread slices. Pour milk mixture over bread
  4. Sprinkle top with the remaining 2 tablespoons sugar. Bake until set and lightly browned, 33-35 minutes. Let stand 10 minutes before cutting.