Bread and Butter Pudding

By: Marge Perry & David Bonom

  • Yield:

    10 Servings

  • Cuisine:


  • Course:


  • Skill Level: ​Beginner​


  • 1 lbs Cinnamon Raisin Bread Loaf
  • 2 cups Milk
  • 1 cup Heavy Cream
  • 8 large Egg Yolks
  • 2/3 cup Sugar
  • 2 tbsp Sugar, for sprinkling later
  • 2 tsp Vanilla Extract
  • 5 tbsp Butter, softened
  • 6 tbsp Golden Raisins


  1. Preheat oven to 200°F. Butter a 9” x9” baking pan.
  2. Arrange bread slices in a single layer on a large baking sheet. Bake 10 minutes or until bread dries slightly; remove from the oven. If necessary bake bread in 2 batches. Increase oven temperature to 350°F.
  3. Meanwhile, whisk together the milk, heavy cream, yolks, 2/3 cup sugar, and vanilla extract in a bowl. Butter both sides of bread slices then line bottom of pan with 1/3 of the slices, trimming to fit if necessary. Sprinkle bread with 3 tablespoons raisins then make another layer with 1/3 of the bread slices. Sprinkle with the remaining 3 tablespoons raisins. Top with remaining bread slices. Pour milk mixture over bread; let stand 30 minutes to allow some of the liquid to be absorbed.
  4. Sprinkle top with the remaining 2 tablespoons sugar. Bake until set and lightly browned, 33-35 minutes. Let stand 10 minutes before cutting.