Bread 'n' butter pudding

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20 min


4 to 6 servings

* PLUS Baking Time: 45 minutes


  • 1 tbsp butter
  • 5 to 6 slices white or whole-wheat bread , preferably stale sandwich bread
  • 3 tbsp jam , such as strawberry or apricot
  • 4 eggs
  • 1/4 cup granulated sugar , or brown sugar
  • 2 cups 3.25% milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt


  • Preheat oven to 325F (160C). Lightly butter an 8-inch (2-L) baking pan. Lightly butter bread. Toast on an oven rack until pale golden, about 5 minutes. Then, spread lightly with jam. Cut each slice into quarters. Place in prepared pan.
  • Whisk together eggs, sugar and 1/2 cup (125 mL) milk in a medium-size bowl. Then whisk in remaining milk, cinnamon, nutmeg and salt. Pour over bread. Press down lightly to allow bread to absorb more liquid.
  • Bake in centre of oven until pudding seems set in centre when jiggled, about 45 minutes. Serve warm or cold. When refrigerated, pudding will keep well for 2 days. Because this is a custard mixture, the texture will suffer if frozen.

Nutrition (per serving)

  • Calories
  • 240,
  • Protein
  • 9 g,
  • Carbohydrates
  • 31.4 g,
  • Fat
  • 8.7 g,

This pudding was a staple on the farm because there was always milk, eggs, homemade jam and bread in the larder.