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bread and butter pudding

Bread and butter pudding

A delicious way to use up any leftover bread.

Preparation15 Mins
Cooking Time30 Mins

My mother taught me “you shall waste not”, and this is a great way to use up any leftover bread that’s going a little stale. It is such a classic dessert that almost every nation in Europe claims to have invented it! In France, it is called pain perdu; in Switzerland, it is brotauflauf; in Germany, it is ofenschlupfer… Regardless of whoever got there first, we all agree that it is comfort food at its best.

Ingredients Required


double cream
½ tsp
best vanilla extract or vanilla syrup
organic/free-range medium eggs
egg yolks
caster sugar
1 pinch
sea salt
unsalted butter, diced, plus extra to grease
sultanas, soaked in sugar syrup for 30 minutes
bread or brioche
icing sugar for dusting

Cooking Method

Chef tips

"Any dried fruit can be added instead of, or in addition to, the sultanas. Dried cherries soaked in kirsch are particularly delicious."

"It is important to immerse the bread in the custard to ensure the pudding will be luscious and moist."


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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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