Bread and Butter Pudding With Sourdough: Simple, Homestyle, and Delicious

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This old-fashioned, from-scratch bread and butter pudding is a recipe I’ve been making for my family for over 10 years. It’s the perfect way to use up leftover sourdough bread, turning it into a frugal, custardy, gently sweet dessert—or even a cozy breakfast. It takes only about 10 minutes to prep, and you can easily assemble it the night before to bake in the morning.

Bread and butter pudding in a casserole dish Pin

What Is Bread and Butter Pudding?

Bread and butter pudding is a classic frugal British dessert. It’s made with buttered slices of bread layered in a dish, then soaked in a sweetened custard before baking. Many traditional versions also include extras like fresh fruit, dried fruit, nuts, or warm spices for added flavor and texture. I usually cube my bread for the pudding, but you could slice it instead if you prefer.

What Type of Bread Is Best for Bread and Butter Pudding?

Slightly stale bread works best for this pudding, as it soaks up the custard more evenly while holding its shape during baking. Almost any type of sourdough works well—just avoid artisanal loaves with a very open crumb and large holes, as they won’t absorb the custard consistently.

Why Sourdough Is So Good for Bread and Butter Pudding

  • It doesn’t go mushy. Sourdough has a naturally sturdier crumb, which means it will hold its shape well when soaked with custard, resulting in a pudding which is creamy but not soggy.
  • It adds a depth of flavor. Because it is fermented for a long time, sourdough bread has a richer flavor than yeast bread. It adds a subtle tang and a slightly nutty flavor to pudding.
  • It absorbs the custard really well. It has a more porous structure than yeast bread, which means it absorbs the custard evenly and gives a great texture throughtout the pudding.
  • It’s nutrient-dense. Sourdough fermentation reduces phytic acid and other anti-nutrients in the wheat while increasing the mineral absorption, resulting in a bread which is easier to digest and more nutritious.
  • It makes a heartier pudding. Pudding made with sourdough bread has a lovely, soft interior, crispy edges, and a golden top.

Ingredients You’ll Need

Bread and butter pudding ingredients on a counter top Pin

Step-by-Step: How to Make Bread and Butter Pudding

Step 1

Slicing bananas and chopping dates for the bread and butter pudding Pin

Slice the bananas, and pit and chop the dates if you haven’t already. As a guide, about 2 cups of whole dates will yield roughly 1 cup of chopped, pitted dates.

Step 2

Greasing the casserole dish with butter for the bread and butter pudding Pin

Preheat your oven to 180°C / 350°F and generously grease your baking dish with butter so the pudding releases easily after baking.

Step 3

Cubed sourdough bread spread in a casserole dish Pin

Spread half of the cubed sourdough bread in an even layer across the bottom of your prepared baking dish.

Step 4

Cubed sourdough bread, sliced bananas and choppd dates arranged in layers in a round casserole dish Pin

Layer the sliced bananas and chopped dates over the bread, then scatter the remaining sourdough cubes on top. Finish with the other half of banana slices and dates so they’re evenly distributed.

Step 5

Pouring melted butter over the cubed bread, bananas and dates in the casserole dish Pin

Melt the butter and drizzle it evenly over the bread mixture in the dish.

Step 6

Mixing eggs, cream, milk, and spices to make the custard for the bread and butter pudding Pin

To make the custard, add the eggs, milk, cream, sugar or honey, cinnamon, cardamom, nutmeg, salt, and vanilla (if using) to a large mixing bowl. Whisk everything together until smooth.

Step 7

Bread and butter pudding ready to be baked in the oven Pin

Slowly and evenly pour the custard over the bread mixture. Use the back of a wooden spoon to gently press the bread down so it absorbs the custard thoroughly. Let it rest for 15 minutes.

Step 8

Freshly baked bread and butter pudding ready to be served Pin

Bake for about 35 minutes, or until the custard is set but still slightly soft in the centre and the top is golden. Let the pudding rest for 10 minutes, then serve warm with a drizzle of cream or warm milk.

Common Bread and Butter Pudding Mistakes (and How to Avoid Them)

  • The pudding turns out soggy: use stale bread so it absorbs the liquid properly, press the bread down after adding the custard so it absorbs it better, then let it sit for about 15 minutes before baking.
  • The pudding turns out dry: make sure the custard fully coats the bread, then stop baking when the center is set but still has a slight wobble.
  • The eggs scramble in the custard: make sure to whisk the custard until it looks completely smooth, with no egg pieces visible.
  • Top burns before center sets: use a deeper baking dish and tent with foil once the top is golden if necessary.
  • Custard separates (watery on bottom, firm on top): make sure to whisk the custard really well, then bake at a moderate temperature and avoid overbaking.
  • Texture is rubbery: don’t use more eggs than specified in the recipe, bake until the center is set but still soft, let it rest for 10 minutes before serving.

How to Serve

We love to serve this pudding warm, drizzled with thick cream or a splash of warm milk. It’s such a rich, satisfying dish on its own that additional toppings or accompaniments aren’t really necessary.

Bread and pudding served from a round casserole dish into bowls with some milk on the side Pin

Storage and Make-Ahead Tips

  • Any leftovers can be stored covered in the refrigerator for 3-4 days.
  • To reheat the pudding, place it in a preheated 160°C / 325°F oven. Cover with foil to prevent it drying out and heat for about 15 minutes for a portion or around 25 minutes for the whole dish.
  • This pudding can also be wrapped well and frozen for up to 2 months.

FAQ

Yes, you can. My recipe is made with whole wheat sourdough sandwich bread, but you can use almost any type of sourdough. It is best to use slightly stale bread, as it absorbs the custard better.

I used my whole wheat sourdough sandwich bread in this recipe for a heartier, more nutritious pudding, however most types of sourdough will work in this recipe. Avoid using an artisanal sourdough with a really open crumb and lots of holes which won’t soak the custard well. And make sure to use slightly stale sourdough.

While the recipes are similar, bread and butter pudding and bread pudding aren’t the same. Bread and butter pudding is a custardy, slightly sweet dessert that originated in the British Isles, whereas bread pudding is usually thicker, richer, and often served in slices, with roots in America. My recipe is a bread and butter pudding because it’s delicate and custardy, closely resembling the traditional version served in British homes.

The chopped dates add a lot of sweetness to the pudding so you can leave out the sugar or honey if you like.

Yes, you can assemble everything the evening before, then cover tightly with foil or plastic and refrigerate overnight. Bake straight from the fridge – it may take a few minutes longer to bake because it starts cold.

Final Thoughts

This sourdough bread and butter pudding is a frugal, comforting treat that you can pull together in no time. The warming spices—cinnamon, cardamom, and nutmeg—make it perfect for curling up on a chilly winter evening. If you love recipes like this one and want more old-fashioned, nourishing dishes straight from my kitchen, subscribe to my newsletter and join me in bringing a little homemade warmth to your table.

More Traditional, From-Scratch Desserts You’ll Love

Old-Fashioned Applesauce Blackberry Muffins

Banana and Coconut Cake with Sourdough Discard

Sourdough Apple Cinnamon French Toast

Crustless Pumpkin Pie

Bread and butter pudding in a glass casserole dish Pin

Bread and Butter Pudding

A simple, old-fashioned bread and butter pudding made from scratch with leftover sourdough, rich custard, and warm traditional flavors.
Prep Time 10 minutes
Cook Time 35 minutes
resting time 15 minutes
Total Time 1 hour
Serving Size 5

Equipment

  • 8 x 10 inch casserole dish or similar

Ingredients

  • 5 cups cubed sourdough bread, preferably a day or two old
  • 2 medium bananas, sliced
  • 1 cup chopped dates
  • 3 tbsp butter, melted (plus extra for greasing)
  • 3 large eggs
  • 2 cups raw milk
  • ½ cup cream
  • 2 tbsp brown sugar OR 1-2 tbsp honey
  • ½ tsp cinnamon
  • ¼ tsp ground cardamom
  • a pinch of nutmeg
  • a pinch of salt
  • 1 tsp vanilla extract (optional)
  • 1-2 tbsp brown sugar, to sprinkle over the pudding before baking

Instructions

  • Preheat your oven to 175°C / 350°F. Butter a medium baking dish (about 8×10 or similar).
  • Add half of the cubed sourdough to the baking dish. Scatter over half of the sliced bananas and half of the chopped dates. Add the remaining bread, bananas, and dates on top.
  • Melt the butter and drizzle it over the pudding.
  • In a large bowl, combine eggs, milk, cream, sugar or honey, cinnamon, cardamom, nutmeg, salt and vanilla (if using). Whish until smooth.
  • Slowly and evenly pour the custard over the bread mixture in the baking dish. Gently press the bread down with the back of a wooden spoon so it absorbs the custard. Sprinkle the pudding with a tablespoon or two of brown sugar if you like a crispier topping.
  • Let the pudding sit for 15 minutes to soak.
  • Bake uncovered for about 35 minutes until the custard is set but still slightly soft in the middle, and the top is golden.
  • Let it rest for 10 minutes, then serve warm with a drizzle of cream or warm milk.

Notes

  • Make-ahead: Assemble, cover, and refrigerate overnight. Bake from cold (add a few extra minutes) or bring to room temperature first if you prefer.
  • Storage: Keep covered in the fridge up to 3–4 days. Reheat gently in a low oven. Baked pudding freezes well in portions for up to 2 months — thaw in the fridge before reheating.

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