Valli Little borrowed a few ingredients from the French to turn this Brit classic into a luscious dessert. You'll need to start this recipe at least 4 hours ahead, to allow the pastries to soak up all the delicious flavours of the custard sauce.

What you need to know before you start

You’ll need a 2L baking dish as well as a whisk, mixing bowl, a grater to zest the orange and access to an oven. While this recipe only requires 10 minutes of preparation time, you will need to set the prepared dish aside for 3-4 hours before cooking, to allow the pastries to soak up all the flavours of the rich custard sauce. You’ll then need a further 1 hour for the pudding to bake. 

Why is this the best bread and butter pudding recipe?

This quintessential British dessert makes good use of leftover French pastries, giving new life to food that may have gone uneaten. It’s combined with a rich and luscious mixture before baking, to create a sweet and decadent dessert with a slightly golden and crunchy topping. It’s warming, hearty and with a hint of zest for the perfect sweet treat to end your night.

Why does my bread and butter pudding taste eggy? 

There are a number of reasons why your bread and butter pudding has an eggy taste and consistency. This can be a result of not properly beating your eggs, using too many eggs or overbaking the dessert. 

Be sure to use only 6 eggs for this recipe, whisk them well and bake the entire dish for 1 hour in a 180°C/160°C fan-forced oven, or until just set. 

Why is my bread and butter pudding soggy? 

This recipe works best using day-old pastries, as they soak up the custard mixture easier than fresh bread. If you’re using freshly baked breads and pastries, it may not soak up properly, resulting in a soggy pudding. 

What ingredients you’ll need

Almond croissants: The rich, nutty flavour of almond croissants add a deliciously unique twist to the traditional bread and butter pudding.

Pain au raisins: Pain au raisins bring a fruity richness to the pudding. 

Brioche loaf: The soft, slightly sweet and buttery flavours of brioche loaf creates a pillowy texture that soaks up the custard beautifully.

Unsalted butter: Butter is used in the egg mixture to add a rich, smooth flavour and to ensure the pudding remains moist. 

Eggs: Eggs give the pudding its smooth, creamy texture. 

Caster sugar: The fine, quick-dissolving caster sugar sweetens the custard mixture evenly, adding a subtle sweetness.

Pure (thin) cream: Pure cream adds richness and a silky smooth texture to the custard.

Milk: Milk keeps the pudding mixture moist and tender.

Orange: The zest of an orange is used to add a fresh, citrussy note that cuts through the richness of the pudding.

Vanilla extract: Vanilla extract provides a warm, aromatic depth to the pudding. 

Icing sugar: Icing sugar is dusted over the top of the baked pudding to give it a sweet, delicate finish. 

How to make a moist bread and butter pudding

Making bread and butter pudding at home is a simple, fuss-free process that involves little hands-on cooking. To begin, tear the bread and pastries into roughly 2cm pieces. Arrange into your baking dish and pour over the egg mixture, letting it sit for 3-4 hours to ensure a moist, flavourful pudding. Bake for 1 hour at 180°C/160°C fan-forced until the top is golden brown. 

How to store leftover bread and butter pudding

To keep any leftovers to enjoy later, wrap the baking dish tightly in plastic wrap and store in the fridge. Consume within 2-3 days, as it contains dairy products. 

What to serve with bread and butter pudding

This bread and butter pudding is best served with a light dusting of icing sugar for a hint of sweetness and a beautiful finish. For extra indulgence, add a scoop of ice cream to contrast the warmth from the pudding, or an extra drizzle of custard. End the evening with a glass of whiskey or port for the perfect pairing. 

If you love our bread and butter pudding recipe, try this 

For more decadent desserts to enjoy in the cooler months, try your hand at our selection of winter favourites:

• Chocolate pecan pie pudding with maple creme fraiche 
• Pears poached in limoncello with crema di latte
• Soft-set baked custard with vanilla rhubarb