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A golden brown slice of Old Fashioned Irish Bread And Butter Pudding sits on a plate, revealing layers of custard-soaked bread and plump raisins.

Ultimate Old Fashioned Irish Bread and Butter Pudding

A soul-satisfying traditional dessert that transforms humble, leftover ingredients into a comforting masterpiece. It features layers of buttered bread and raisins soaked in a rich vanilla custard, baked until golden and crisp on top with a soft, cake-like center. This recipe celebrates simplicity and patience for an unpretentious yet magnificent result.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dessert
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8-10 slices day-old white bread e.g., Irish batch loaf or country white
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon or nutmeg optional
  • 2 tablespoons demerara or coarse sugar

Equipment

  • Deep 2-liter (2-quart) baking dish
  • Mixing bowls
  • Whisk
  • Saucepan
  • Measuring cups and spoons
  • Fork
  • Oven

Method
 

  1. Preheat oven to 180°C (350°F). Generously butter a deep 2-liter baking dish.
  2. Butter each slice of bread on one side, then cut each slice into two triangles.
  3. Arrange a layer of buttered bread triangles in the prepared dish, slightly overlapping.
  4. Sprinkle half of the raisins evenly over the first bread layer.
  5. Add a second layer of the remaining buttered bread triangles.
  6. Sprinkle the remaining raisins evenly over the second bread layer.
  7. In a large bowl, whisk together the eggs, caster sugar, and vanilla extract until well combined and slightly frothy.
  8. In a saucepan, gently heat the milk and cream until just warm to the touch (do not boil).
  9. Slowly pour the warm milk mixture into the egg mixture, whisking constantly. Whisk in cinnamon or nutmeg if using.
  10. Carefully pour the custard over the layered bread and raisins. Use a fork to gently press down on the bread to help it submerge.
  11. Let the dish sit for at least 30 minutes to allow the bread to fully absorb the custard.
  12. Just before baking, sprinkle the demerara sugar evenly over the entire surface.
  13. Bake for 45-55 minutes, until the top is puffed, golden brown, and crisp, and the center is just set with a slight wobble.
  14. Remove from oven and let rest for 10-15 minutes before serving.

Notes

For best results, use sturdy, day-old bread. Soak raisins in hot tea or Irish whiskey for 20 minutes to plump them up. The pudding is done when the center has a gentle, custardy wobble. If the top browns too quickly, cover loosely with foil. Assemble up to a day ahead, refrigerate covered, then bring closer to room temperature for 30 minutes before adding sugar and baking (may need extra bake time). Serve warm with cold pouring cream, custard, or whipped cream. Leftovers are excellent served cold.