Rich Bread and Butter Pudding with Whisky and Jam 🇬🇧

This Bread and Butter Pudding is a rich version of the traditional British baked dessert made with buttered bread spread with apricot jam, soaked in a spiced egg-and-milk custard and whisky, then baked until golden.

About Bread and Butter Pudding

History and tradition
Bread and butter pudding is an old British dessert dish that was originally made as a way to use up stale bread. It is first mentioned in early cookbooks, such as Eliza Smith’s The Compleat Housewife, published in 1728, using layers of buttered bread, egg yolks, cream, sugar, nutmeg, and orange flower water.
The pudding remained popular throughout the Victorian era, especially in middle-class households, where variations included marmalade, suet (animal fat used in traditional puddings), or a splash of sherry.

Slices are often cut into triangles and layered overlapping in the dish, often tilted slightly on the top layer. This method helps the tops crisp up while the base soaks in the custard – giving the pudding its classic texture contrast. Some modern recipes keep it simple and just layer the slices flat. Both methods work, and it comes down to personal preference.

This recipe
I kept the base traditional – white bread, eggs, milk, sugar, cinnamon, and nutmeg – but skipped the dried fruit and used apricot jam instead. I enriched the custard with double cream and added a splash of whisky. I used whole slices of bread, laid flat in the dish without overlapping. The result was a richer, more flavourful upgrade of the traditional bread and butter pudding.

Ingredients for Bread and Butter Pudding

• bread – Use plain white sandwich bread. You can also use rich breads such as brioche or panettone.
• butter – Unsalted.
• jam – Apricot or peach would be the best, but you can use orange marmalade to have it more traditional.

For greasing the pan:

• butter – Unsalted only.
• sugar – White or brown, whichever you prefer.
• cinnamon – Use ground cinnamon.

For the custard mixture:

• milk – Best use full-fat.
• cream – Double or single cream.
• sugar – White caster sugar.
• whisky – Any brand, alternatively use rum if you prefer.
• eggs – Best organic, medium-sized.
• spices – Ground nutmeg and cinnamon.
• vanilla – Use vanilla pods, extract or sugar.

How to make Bread and Butter Pudding

Prepare the bread and the baking dish

Use enough slices to fill your baking dish in two layers. I used a 30 x 17 cm dish and needed five large slices of standard square white bread. If your bread is on the drier side – for example, two days old, rustic, or sliced thicker – it will soak up more egg mixture, so you may need to add an extra egg or a little more milk.

• Preheat the oven to 170°C.
• Melt the butter with sugar in a small saucepan, then stir in the cinnamon. Brush this mixture over the bottom of your baking dish.
• If you use sliced bread, you can leave the crusts on or trim them off, as you prefer. Otherwise, cut the loaf into thin or medium slices. For a traditional look, cut the slices diagonally into triangles.
• Spread a thin layer of butter on one side of each slice.

Assemble the dish

• Arrange a layer of bread slices in the baking dish, buttered side up. Spread with apricot jam over buttered slices, then add a second layer in the same way. If your dish is deep enough and you want a thicker pudding, you can add a third layer.
• For the final layer, spread only with butter (no jam).

Note: Traditionally, the bread is spread with marmalade. In the UK, “marmalade” refers specifically to preserves made from citrus fruits such as orange, mandarin, or lemon. Fruit spreads made from other fruits, such as plums, apricots, and berries, are classified as jam or jelly (if smooth).

Prepare egg mixture

• Gently heat the milk and cream together in a saucepan – do not let it boil. Stir in the sugar, cinnamon, nutmeg, vanilla, and whisky, then remove from the heat.
• In a separate bowl, whisk the eggs. Slowly pour the warm milk mixture into the eggs while whisking constantly.
• Pour half of the egg mixture over the layered bread. Let it absorb for a few seconds, then pour in the rest. Press the bread down gently with a fork to help it soak up the liquid. Leave to sit for 10-15 minutes.

Note: The bread shouldn’t float, but it also shouldn’t be dry. It should be well-soaked, with a little excess egg mixture pooling at the bottom.

Bake bread and butter pudding

• Put the pudding in the preheated oven and bake for 25 – 30 minutes until set and golden. Before serving, dust with sugar or icing sugar if you like.
• Cut into squares.

Note: The pudding will puff up while baking, then sink back down slightly as it cools – that’s completely normal.

How to serve Bread and Butter Pudding

It’s usually served warm, straight from the oven. Some serve it plain, but it also pairs well with cream, custard sauce, or ice cream.

Traditionally served as a family dessert after Sunday lunch, and it often appeared in school dinners in the UK. It’s considered comfort food, so it works well for family gatherings, casual meals, or when you need a warming dessert.

Modern twists: In pubs and restaurants, it sometimes comes dressed up – served with whisky cream, chocolate sauce, or seasonal fruit on the side.

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