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Deliciously easy and classic bread & butter pudding with a quick homemade custard, chocolate chips, and raisins! 

So I always base the recipes that I post on follower and fan requests, and to say that I am late to the party on posting this delicious bread & butter pudding recipe is an understatement! 

I get it guys, I do – it’s delicious and you all want to make it as the weather is getting colder – so here you go!! My delicious bread & butter pudding. 

Classic Bakes

When it comes to the classics you have so many things – school cake, concrete cake, spotted dick, jammy coconut sponge, and so on. However, if you really do want a true classic, bread & butter pudding is where it’s at. 

it’s one of those bakes that I sorta hated as a child because I couldn’t understand the concept of bread being soggy in a dish – needless to say, I was just stubborn and refused to try it because now I understand… now I love it. 

This is one of those bakes that is so easy to throw together, and you can also really adapt it to what you have, which is a massive help! 


I would class this as the cosiest of puddings, and I am here for it. It’s a pudding that you can prep in advance, or actually, just bake straight away if you need and it can’t really go wrong! 

I already have my baileys bread & butter pudding on my blog which is a deliciously festive version – or even my hot cross bun pudding for easter.. but for your everyday sort of pudding, here you go. 

I would serve this fresh out of the oven, with a drizzle of cream, or even extra custard or ice cream! It is entirely up to you. 


So, you can kind of go a bit wild with the ‘bread’ part here. I actually decided to use a loaf of brioche because it’s what I had mistakingly bought for something else, and I wanted to use it up. 

You can of course just use actual slices of bread – the classic white bread slice works wonders. Or, you can jazz it up even more and use croissants – anything bread-like works! 

I sliced my brioche into triangles to make it fit into the dish well, so I would suggest doing the same with slices of actual bread, and croissants I would simply open in half. 

The idea of bread & butter pudding is that it uses up bread that is going slightly stale – but you can still use fresh if you just fancied it anyway. 


I know it might seem a slightly odd concept to people who haven’t really been around bread & butter pudding before… but you really do just add blobs of butter to every slice. Yeah, I know, brioche is already quite intense, but I still put butter on every slice!

It’s hard to say a quantity here as people may want more or less, so that’s up to you. I just spread an amount of room temp butter onto my triangles and layered them in as I went. 


I may have strayed slightly from the classic here using chocolate chips, but I did still use raisins as well. You can of course use a mixture of what you prefer – all raisins, all chocolate chips, mixed fruit, this that and the other… or nothing at all! 

I just like the extra flavour that the filling bits bring. You can of course use chocolate chip brioche, or even pain au chocolat which already has the chocolate in it! 

Raisins on their own is the main classic however, so obviously feel free to just use raisins if that’s what you want. 


The custard I use for this is a quick, super easy method that isn’t designed to be used for anything else. I mean that as it’s designed to be thin, soak into the bread and create the pudding – it’s not a custard you would use to serve with the pudding – that’s a different one. 

The mixture of milk, cream, eggs, and a little bit of caster sugar creates a wonderful mix that you can just whisk together, pour over the buttered bread, chocolate chips, and raisins and let it soak in a little before baking. 

I finish it off with a little sprinkling of brown sugar to create a nice texture and flavour which finishes it off perfectly. It really is such a simple dessert to make, so I hope you love it! x

Bread & Butter Pudding!

Deliciously easy and classic bread & butter pudding with a quick homemade custard, chocolate chips, and raisins! 
Print Pin Rate
Category: Dessert
Type: Desserts
Keyword: Pudding
Prep Time: 50 minutes
Cook Time: 40 minutes
Cooling time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10 Servings
Author: Jane's Patisserie


  • 400 g brioche loaf
  • 50-100 g unsalted butter
  • 75 g raisins
  • 75 g chocolate chips
  • 4 medium eggs
  • 300 ml double cream
  • 300 ml whole milk
  • 50 g caster sugar
  • 50 g light brown sugar


  • Preheat your oven to 180C/160C Fan.
  • Start by prepping your ingredients. I slice my bread into 2cm thick slices, and then also in half to get them to be shorter!
  • Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish.
  • Sprinkle on your raisins and chocolate chips!
  • In a jug, whisk together your eggs, cream, milk, and sugar!
  • Pour over the bread evenly.
  • If you have time, sit the pudding in your fridge for 20-30 minutes before baking to let it all soak in, but this is not essential.
  • Sprinkle over the brown sugar, and bake in the oven for 35-40 minutes, or until baked. You want it to be nice and golden on top, and perfectly stodgy.
  • Enjoy!


  • I was using up a slightly stale loaf of brioche for this, but you can use any bread type object you fancy. 
  • You can use all raisins, or all chocolate chips
  • This is best served on the day of baking when it's fresh, but can easily be reheated once! 
  • Serve with cream, ice cream, custard or more! 

Find my other recipes on my Recipes Page!

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J x

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  1. Nadiyah on December 8, 2023 at 9:44 am

    Hi Jane, are both the brown sugar and the caster sugar meant to go in the eggs, cream and milk mix or just the caster sugar and all the brown sugar for sprinkling on top?
    I can’t really tell from the instructions x

    • Jane's Patisserie on December 13, 2023 at 8:49 pm

      Caster sugar in the egg mix, brown sugar on top!

  2. Crea Mann on January 10, 2023 at 10:05 am

    Hi Jane

    Could you use pannettone for this recipe?

    Thanks so much x

    • Jane's Patisserie on January 10, 2023 at 2:50 pm

      Yes absolutely you can! Enjoy! x

  3. Faye on December 18, 2022 at 4:17 pm

    Could I make this Christmas Eve, then bake on Christmas Day?

    • Jane's Patisserie on December 23, 2022 at 12:18 pm

      Hiya! This should be fine, just leave it in the fridge overnight! Hope this helps! x

  4. Faz on November 25, 2022 at 6:58 am

    I’ve been looking for a B&P recipe for a few weeks so can’t wait to try this. First, do you butter one side or both sides of bread, and if one side then do you layer butter side up or downward? Thank you

  5. Nicole on November 13, 2022 at 10:39 am

    Hi Jane
    Would this be possible to make dairy free using lacto free cream and lacto free milk
    Does milk need to be full fat
    Please advise as would love to make
    Love all your recipes btw

    • Jane's Patisserie on November 16, 2022 at 10:13 am

      Hiya! This is definitely worth a go, but I have not tested it personally. Let me know the outcome! x

  6. Damien on November 8, 2022 at 12:06 pm

    Hi, do you arrange the bread in a row corner up as if in a toast rack (80’s food style reference) 😂

    • Jane's Patisserie on November 15, 2022 at 2:31 pm

      Yes, exactly! Or just however you like! x

  7. Anna on October 31, 2022 at 1:31 am

    Hi Jane,

    I was wondering, can this be frozen at any stage? And if so, how would it be best to reheat?

    Thank you! 🙂

    • Jane's Patisserie on November 3, 2022 at 8:20 pm

      Yes absolutely, I would reheat in the oven. Hope this helps! x

  8. Laura on October 30, 2022 at 8:52 pm

    5 stars
    Fantastic pud! Quick and easy to make, really delicious and indulgent. A massive hit with all ages of the family! Thank you Jane!

  9. Ann Batey on October 24, 2022 at 8:41 am

    Hi Jane, I want to make this recipe and I have changed the servings to 2 people.
    I’m a bit confused as to what 0.8 if an egg is???
    Can you help me out pls 😀

    • Jane's Patisserie on October 27, 2022 at 2:56 pm

      Hiya! Weight the egg in the shell, then work out what 0.8 of the weight is! Hope this helps! X

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