How do I prevent my bread and butter pudding from going soggy?

To avoid sogginess, use day-old or slightly stale bread , and allow the custard to soak for at least 30 minutes before baking. Don’t overcrowd the dish, and bake until the top is golden and the center has just a slight jiggle.

Can I make Irish Bread and Butter Pudding ahead of time?

Yes! You can assemble the pudding, cover, and refrigerate it for up to 12 hours before baking. This actually enhances the flavor as the bread fully absorbs the custard. Just bring it to room temperature before baking.

What’s the best bread for Irish Bread and Butter Pudding?

Traditional white sandwich bread works well, but brioche , challah, or even croissants make delicious upgrades. Whatever you choose, make sure it’s slightly stale so it can hold the custard without falling apart.

Can I freeze bread and butter pudding?

Yes, once baked and cooled, you can freeze Irish Bread and Butter Pudding in an airtight container for up to 2 months. Reheat it in the oven from frozen or thaw overnight in the fridge and warm before serving.

Irish Bread and Butter Pudding – Best Old-Fashioned Treat

Name: Irish Bread and Butter Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: Irish
Ingredients: 6 thin slices white bread – buttered and crusts removed; 1/4 cup (2 oz / 60 g) butter – softened; 2 cups (16 fl oz / 480 ml) whole milk; 3 large eggs – at room temperature; 1/3 cup (2 1/2 oz / 71 g) granulated sugar; 1/4 teaspoon ground cinnamon; 1/4 cup (1 1/4 oz / 45 g) raisins

Description

Irish Bread and Butter Pudding is a traditional Irish dessert made with buttery slices of white bread soaked in a cinnamon-spiced custard, layered with raisins, and baked until golden and creamy. It’s a simple, comforting, and budget-friendly treat that’s perfect for any occasion.

Ingredients

Scale

6 thin slices white bread – buttered and crusts removed
1/4 cup (2 oz / 60 g) butter – softened
2 cups (16 fl oz / 480 ml) whole milk
3 large eggs – at room temperature
1/3 cup (2 1/2 oz / 71 g) granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup (1 1/4 oz / 45 g) raisins

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Instructions

Preheat the oven to 350°F (180°C) and butter a 9 x 7 inch (or 8 x 8 inch) baking dish.
Spread butter on each slice of bread, cut off the crusts, and slice the bread into triangles.
Arrange the bread triangles, buttered side up, in the baking dish, scattering raisins between the layers.
In a bowl, whisk together the milk, eggs, sugar, and cinnamon until smooth.
Pour the custard over the bread, ensuring all slices are soaked. Gently press the bread down and let it sit for at least 30 minutes at room temperature.
Bake for 45 minutes or until golden brown, puffed, and slightly wobbly in the center.
Serve warm with whipped cream, ice cream, or caramel sauce.

Notes

Use stale or day-old bread for better custard absorption.
Let the bread soak for at least 30 minutes for best texture.
Enhance flavor with a touch of nutmeg, lemon zest, or vanilla extract.
Store leftovers in the refrigerator for up to 2 days.
To reheat, warm gently in the oven to maintain texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 18g
Sodium: 160mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 8g
Cholesterol: 125mg