‘Bread Butter Pudding’ is NOT a familiar food to most Asian people. I didn’t know it. It’s a humble dessert that can be made with the ingredients that most people have at home. I am not a big fan of it, but I make it for my husband, who is very fond of it as he grew up on it.


4 to 6 Servings


8 slices White Bread *use ‘Toast’ slices that are thicker than ‘Sandwich’ slices
Butter *enough to butter bread slices and baking dish
Apricot Jam *optional but recommended
Ground Cinnamon
Sultanas OR Raisins
4 Eggs
1/4 cup Caster Sugar
300ml Cream *OR Milk
2 cups (500ml) Milk
1 teaspoon Vanilla Extract
1 tablespoon Light Brown Sugar OR White Sugar
Ice Cream OR Thickened Cream to serve

  1. Preheat oven to 180°C. Butter the baking dish and all slices of Bread. Spread some Apricot Jam on the bread slices as well, but it is optional. Cut each slice into triangles.
  2. Arrange a half of the bread triangles in a large baking dish, sprinkle with some Cinnamon, and scatter some Sultanas over the bread. Repeat with the remaining bread triangles. *Note: You can arrange the bread as you like.
  3. Whisk Eggs, Caster Sugar, Cream and Milk in a bowl. The amount of the mixture is about 1 litre and you might think it is too much for 8 slices of Bread, but I believe this is right amount.
  4. *Tips: I usually warm the mixture in the microwave as it will reduce the baking time. Do not overheat it as it will cook the mixture.
  5. Pour the mixture over the bread. Sprinkle with Light Brown Sugar (OR White Sugar), and bake for 30 to 40 minutes or until set.
  6. Serve hot with Ice Cream OR Thickened Cream.