Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!)

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else?

I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous.

How wrong I was. If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty. Try telling me you don’t want to eat this!!
And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.

But today, we’re using old school, economical everyday plain white bread. 😇 Though I think you’ll agree there’s nothing economical about how this tastes!!!

Ingredients:

8 slices of bread
⅓ C. Raisins
2 tsp. Cinnamon
1 ½ C. Milk
¼ C. Heavy whipping cream
2 Large eggs
¼ C. Granulated sugar + some for topping
2 Tbsp. Butter softened

Instructions:

Cut the crust off of the pieces of bread, butter one side of each slice, and cut the slices in half diagonally to form triangles.
Place a layer of the bread slices butter side up in a well greased 9×9 baking dish.
Sprinkle half of the raisins and cinnamon over the layer of bread.
Add the second layer of bread on top of the first and top with the remaining raisins and cinnamon.
In a saucepan, warm the milk and heavy whipping cream, but do not allow it to boil.
In a bowl, whisk together the eggs and sugar.
Slowly add a little of the warmed milk mixture to the bowl with the egg mixture, and whisk well to combine.
Once the egg mixture has been tempered, whisk it into the milk mixture in the saucepan once removed from the heat.
Pour the custard mixture over the bread in the baking dish, and allow it to sit for 30 minutes to set.
Preheat the oven to 350 degrees, and bake for 30 minutes, or until golden brown and cooked through.
Enjoy!