There’s nothing quite like the comfort of an Irish bread and butter pudding. It’s simple, homey, and full of warmth — the kind of dessert that feels like a hug from your granny, especially on a rainy evening in Ireland. Below is a recipe that brings together soft bread, creamy custard, rich butter, and subtle fruits and spices (depending on your preference) to create a pudding that’s hard to resist.
Why You’ll Love This
- Uses ingredients you probably already have around — rescue your stale bread!
- Custardy, creamy, and comforting without being too heavy.
- Can be baked in one dish, perfect for family meals or cosy get-togethers.
- Adaptable — you can add raisins, spices, jams, or local fruits.
Ingredients
Here are what you might need (adjust quantities based on how big your baking dish is):
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Bread (white or mixed; slightly stale preferred) | 6-8 slices | 6-8 slices |
| Butter (for spreading) | 50g | 3-4 tbsp |
| Eggs | 3 large | 3 large |
| Milk (or mix of milk and cream) | 500ml | 2 cups |
| Sugar (white or brown) | 75g | 1/3 cup |
| Vanilla extract | 1 tsp | 1 tsp |
| Optional extras: raisins or currants, spices (cinnamon, nutmeg), whisky or Irish cream | To taste | To taste |
Method
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- Preheat the Oven & Prepare the Bread
Butter the slices of bread on both sides (or one side, depending on the texture you prefer). If using raisins, intersperse them between layers. - Make Custard
Whisk together eggs, milk (and/or cream), sugar, vanilla, and any spices. For a richer pudding, use more cream; for a lighter pudding, use more milk. - Assemble
Layer the buttered bread slices in a baking dish, pouring the custard mixture over as you go so the bread soaks up the liquid. - Soak & Rest (optional)
Allow the bread to soak for a few minutes so it fully absorbs the custard. - Bake
Bake at a moderate temperature (around 160-180°C / 325-350°F) until the top is golden brown and the middle is set but still slightly jiggly if your oven is gentle. This usually takes 30-45 minutes depending on the pudding’s depth. - Finish & Serve
Let the pudding rest a little after baking. Serve warm, ideally with something creamy or sweet — whipped cream, custard, ice cream, or a drizzle of caramel sauce.
Pro Tips
- If your bread is fresh, stale it a little by leaving it out overnight so it holds the custard better.
- Use thick slices of bread to avoid sogginess.
- Don’t over-bake: a little softness in the middle is ideal.
- Spice it up: cinnamon, nutmeg, or even orange zest add a lovely aroma.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
How to Store Bread and Butter Pudding
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days. Reheat gently in the oven or microwave before serving to restore its creamy texture.
Can You Freeze Bread and Butter Pudding?
Yes, you can freeze bread and butter pudding. Allow it to cool completely, then wrap tightly in cling film and foil or place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge and reheat thoroughly before serving.
Common Troubleshooting: Why Is My Bread and Butter Pudding Too Soggy?
This usually happens if the bread is too fresh or the custard is too liquid. To avoid this, use slightly stale bread and allow the bread to soak just enough to absorb the custard without becoming saturated. Also, avoid over-pouring custard and bake until the pudding is set but still soft.
Other Dishes to Try:
For more Irish baking inspiration, explore our Irish soda bread recipe or try Irish Soda Scones for a classic treat. If you enjoy puddings, you might also love our Sticky Toffee Pudding recipe. For hearty meals, discover the traditional Irish stew recipe or the Guinness Shepherd’s Pie.
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