There is barely anyone who does not love a good bread-and-butter pudding. It is one of those desserts that made British puddings the envy of the world and is centuries old. With this recipe, milk, cream, and egg-soaked bread are transformed into a light, custard-like pudding in a mere 40 minutes in the oven.

One of the best things about these types of desserts is it is an excellent way to use up leftover white bread, making this a very economical dish to cook.

This same recipe can be made with Italian panettone, croissants, brioche, brown, bread, even Hot Cross Buns. In fact, any bread can be adapted depending on your taste, except maybe heavy dark breads. The method is the same whichever you use.


1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, at room temperature
5 slices crust-on white bread
1/2 cup raisins
2 cups milk
2 eggs


*Preheat oven to 350 degrees F / 180 C
*Add cinnamon to sugar in cup and mix well.
*Set aside.
*Generously spread one side of each piece of bread with butter or margarine.
*Cutting diagonally, slice each in half.
*Arrange triangle slices in pan, slightly overlapping, with butter-side
up and cut edges facing the same direction, making a spiral.
*As you add the bread, sprinkle with sugar, cinnamon, and raisins.
*Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.
*Pour milk mixture over bread and raisins in baking pan.
*Set aside for about 15 minutes for bread to absorb liquid.
*Bake in oven for about 30 minutes, or until top is golden brown.
*Serve the pudding while still warm in individual dessert bowls.
*It is eaten plain or with cream poured over it.