This classic raisin bread and butter pudding recipe is everything you want from a warm, comforting dessert. Made with buttery brioche-style raisin bread, a hint of cinnamon, and crunchy toasted almonds, it bakes into a soft, custardy pudding that’s not overly sweet. I used my homemade cinnamon swirl raisin loaf, but any rich, fruity bread will work beautifully. Serve it warm with cream, yoghurt, or a scoop of ice cream for the perfect ending to any meal.

The bread soaks in all the custard to bake into a pudding that is not overwhelmingly sweet. The brown sugar gives this dessert a crunchy topping along with the toasted almonds.

You can use shop-bought raisin bread or alternatively any other soft bread like brioche, kitka (challah) or fruity buns. If you are using a bread that doesn’t have raisins in it already, then soak ¾ of a cup of raisins and or sultanas in boiling water to soften, drain and then add these to the custard in between the bread slices. The bread had cinnamon in it so you could add this in if you are using a bread without it. Add a teaspoon.

Optional Add-Ins and Flavour Variations for Bread and Butter pudding

Soak ¾ cup raisins or sultanas in hot water, brandy, or orange liqueur to plump them up before adding.
Add chopped dried apricots or dates for extra sweetness and texture.
Spread a little marmalade between the bread layers for a citrusy, festive touch.
Sprinkle over a few dark chocolate chips before baking for a richer pudding.
Replace orange zest with lemon zest for a lighter, brighter flavour.
Swap the cinnamon for cardamom to give it a more aromatic twist.
Add a splash of vanilla or almond extract for extra depth of flavour.

How to Serve This Bread and Butter Pudding

Serve warm from the oven while the top is golden and the centre soft and custardy.
Dust with icing sugar and scatter over toasted almonds before serving.
Pair with thick Greek yoghurt, softly whipped cream, or vanilla ice cream.
For extra indulgence, drizzle with pouring cream or warm custard.
Serve as a comforting dessert after Sunday lunch or as a make-ahead dinner party pudding.

Recipe – serves 6

Ingredients

Aprox 400-450gms raisin bread cut into thick slices about 2cm thick
Butter for spreading softened
3 free-range eggs
1/3 cup 80ml caster sugar
1 cup cream
1 cup milk
2 tsp vanilla extract
Zest of an orange
1/2 tsp cinnamon if you are not using cinnamon raising bread optional
2 Tbsp Demerara / Muscovado sugar or other brown sugar
50 grams of toasted almonds to serve
Dusted icing sugar
Yoghurt cream or ice cream to serve

Instructions

Preheat the oven to 180C / 350 F and grease an appropriately sized oven-proof baking dish with butter. You want one with fairly deep sides, such as a medium Pyrex dish.
Cut the bread into thick slices and butter generously on each side, then slice in half.
Whisk the eggs and caster sugar together until pale and then add the cream and milk. Whisk to combine. Add the vanilla extract and orange zest (and cinnamon).
Places the bread slices into the greased baking dish overlapping as you go and ensuring the dish is covered. Pour over the egg mixture and allow it to soak into the bread for at least 20 minutes. Sprinkle over the Demerara or Muscovado sugar
Bake for 35 – 45 minutes and until golden brown and set. Cover the dish loosely with tin foil from about 20 minutes into the baking time to prevent over-browning. Dust the bread-and-butter pudding with icing sugar and scatter over your toasted almonds or almond slices. Serve warm with Greek yoghurt, cream, or ice cream.
To give this pudding a boozy edge, add 2 Tbsp orange liqueur or brandy to the custard

Notes

Storage Instructions

Refrigerate: Once cooled, cover and refrigerate for up to 3 days.
Reheat:Warm individual portions in the oven at 160°C (320°F) for 10–15 minutes or microwave gently until heated through.
Freeze: You can freeze baked pudding for up to 2 months. Cool completely, wrap tightly in cling film and foil, then thaw in the fridge before reheating.
Make ahead: Assemble the pudding up to one day before baking. Keep it covered in the fridge and bake fresh when ready.