Bread and Butter Pudding

  • Active Time 15m
  • Total Time 2h 5m
  • Rating ****

Serves 6

Dark rum and dried fruit add a rich, caramel-like sweetness to this hearty, comfort-food dessert. To make ahead, prep the dish until just before baking, tightly cover in plastic wrap and leave up to overnight.


  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/3 cup dark rum
  • 8 tablespoons unsalted butter, softened
  • 15 slices white bread or brioche loaf
  • 5 eggs
  • 1/4 cup sugar
  • 3 1/2 cups milk
  • 1 teaspoon vanilla extract
  • Cream or Ice cream, for serving


Soak the raisins and currants in the rum for at least 1 hour. Preheat the oven to 350 degrees F.

Fill a roasting pan with enough hot water to come halfway up the side of a 1-quart baking dish. Place it in the oven. Butter the baking dish. Butter the bread or brioche slices. Cut into triangles and arrange in the dish, alternating with the raisins and currants, until all are used.

In a bowl, whisk together the eggs and sugar until pale. Bring the milk to a boil and whisk into the egg mixture. Add any remaining rum and the vanilla. Pour over the bread and let stand for 10 minutes to allow the bread to soak up the egg custard. Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set. If the top browns too quickly, place aluminum foil over the top to prevent burning.

Serve warm with cream or ice cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2820

nutrition information per serving

553 calories; 25g total fat; 229mg cholesterol; 453mg sodium; 60g carbohydrates; 2g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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