Bread and butter pudding is a traditional pudding made with bread, butter, milk, eggs and a few other staple pantry ingredients.

This easy dessert-breakfast dish will have your whole house smelling like a bakery of delicious baked goods.

Cinnamon spiced then baked in an egg and milk custard with a golden-brown crust on top sprinkled with a dash of brown sugar and cinnamon.

It’s a weekend breakfast for the family you can be done under an hour.

Bread pudding: serve morning, noon and night.

Go ahead and serve the bread pudding for breakfast.

I add some chopped chocolate or chocolate chip to the bread pudding, it’s one of our favourite family weekend breakfast dishes.

I make it into a large dish so the kids can have it whenever they feel like they want a snack.

While studying or watching a late-night movie, this traditional bread pudding never disappoints to satisfy our cravings.

It’s better than any store-bought biscuits or snacks since the bread pudding is homemade.

Serve as a dessert for the holidays.

This old-fashioned bread and butter pudding casserole makes the perfect dessert.

The bread pudding is filling enough that you can serve the dessert for breakfast instead of pancakes for the holiday season as well.

It’s not too soggy or dry but has a consistency that lets you cut into the bread pudding easily.

Especially in Ramadan, Sinhalese-Tamil new year or Christmas, when you want the house to smell of Cinnamon.

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Frequently asked questions: bread and butter pudding

• Can I make the bread and butter pudding the day before?
  • Yes, combine all the ingredients and refrigerate to bake in the morning. the more the bread soaks in the egg custard the better it will taste.

• What type of bread can I use to make the bread pudding?
  • You can use any type of leftover bread which is a day old.
• Want to give the bread and breakfast pudding a Sri Lankan twist?
  • If you want to use pieces of bread and buns to turn it into a Sri Lankan bread pudding version then use a few coco buns(kibula banis).

• Do I serve the pudding hot or cold?
  • You can enjoy the bread pudding warm but we love to have ours when it is chilled and cold.
  • They turn out perfectly crunchy on the top with the sugar already on top caramelizing to give it a darker crust. 
  • Drizzle a bit of melted chocolate or treacle and you’ve got a bread and butter casserole the kids would love.

Utensils and appliances needed.

Bowl to make the egg-milk custard.

8 x 8 Pyrex or baking dish.

Workflow to make the bread and butter pudding.

• Break or cut the white bread into smaller pieces
• Make the egg-milk mixture.
• Combine all ingredients and bake.

More bread and butter pudding recipes.

chocolate bread pudding.

Easy pineapple bread pudding.

Sri Lankan bread kottu with leftover curries.

RECIPE DIFFICULTY-EASY

How to make bread and butter pudding.

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the bread pudding.

9-10 slices of bread white bread(you can use any type of bread)

1/2 cup butter at room temperature(includes butter for brushing and a few extra on the pyrex dish).

1/2- 1 cup chocolate chip(optional)
3 eggs whisked lightly

1 and 1/2 cup milk

1/2 teaspoon of ground cinnamon powder

1 teaspoon of vanilla

1/2 cup Sugar

For the topping
1/2  teaspoon of cinnamon
2 tablespoons of brown sugar

Method

lightly brush butter on the pyrex dish.

Break the bread(9-10 slices)into 3-inch square pieces.

Place the pieces of bread in the pyrex dish, and make sure that the crust and sides of the bread slices are placed on top.

Placing the crust on top gives an extra layer of crunch once bread pudding is baked.

Take three tablespoons of the butter, microwave it for 20 seconds and drizzle over the bread.

I like to add a few extra teaspoons of butter and chocolate chips(1/2 cup to 1 cup-optional)as well.

In a medium-sized bowl, break the eggs(3), whisk well with milk(1 and 1/2 cup), sugar(1/2 cup), cinnamon(1/2 tsp), and vanilla(1 tsp).

Combine well till the sugar is dissolved.

Pour the egg-milk mixture over the bread, press down, soak the pieces with the wet mixture, and ensure all the bread gets a good soaking. 

Brush the remaining butter over the top layer, brush the butter liberally to give the crust a golden colour.

Leave the bread pudding to rest for 10-15 minutes.

Preheat oven to 170C.

Before you place the bread pudding in the oven, combine a tablespoon of sugar with a 1/2 teaspoon of cinnamon.

Sprinkle over the bread pudding.

Bake for 45 minutes at 170C or until the top layer turns dark golden.

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