Go Back
Bread and butter pudding in a glass casserole dish

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 8x10 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.