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Individual Bread and Butter Puddings with Raisins & Sultanas

Individual bread and butter puddings an old school British recipe that’s the perfect way to use up bread a little past its best.

Crispy slightly salty but sweet bread on top, baked raisings and sultanas and soft and juicy custard soaked bread at the bottom. True comfort food heaven for fans of retro desserts.

Individual bread and butter puddings served in creme brulee bowls.

British Bread Pudding

A rarity here on Krumpli in the form of a dessert. I don’t have a massive sweet tooth, but I do like a nice pudding occasionally.

However, cooking an old-fashioned dessert for two is a challenge! Bread and butter pudding is something usually made in a big bowl. Great for a larger family but for a couple, it’s a challenge.

As a result of this, I have created some of my favourite desserts as single-serving portions for me and my wife.

These individual bread and butter puddings join similar smaller-portion desserts like cherry clafoutis, lemon meringue pie, strawberry crumble, steamed chocolate orange puddings and baked rice pudding.

This recipe is based on the memories of the bread and butter pudding I was raised with. Desserts for me almost always have to tick some form of nostalgia box.

We have plain old sliced bread, raisins and sultanas baked in a simple creme anglaise and features a wee sprinkle of brown sugar and cinnamon.

Overhead individual bread and butter puddings.

Frequently Asked Questions

What size bowls do you use?

I use 11cm (230ml or ~1 Cup) brulée pots made by Emile Henry, it’s a global brand so should be easy to find.

I have located them on both Amazon UK and Amazon US and I bought them in bricks and mortar stores for around £10 or $15 for two.

Should I use salted or unsalted butter?

For me, it makes no difference in this recipe. I usually use salted butter because that is what I have at home.

Why do you cook it in a pan of water?

The technique is called a “bain-marie” and it makes the cooking process a little more gentle. It means that the custard or creme anglaise does not turn into scrambled egg in the bottom of the bowl.

Can I use different dried fruits?

Oh gosh yes, throw anything in there! I love baked sultanas and raisins, the ones at the top go almost like fruit gums and are gloriously chewy.

You can even add nuts, almonds are my favourite!

Close up individual bread and butter pudding.

Don’t Be Intimidated By Custard

Growing up my Mom would have made this using Birds custard made quite thin.

But making custard at home for bread and butter pudding is really easy and does not take a kitchen wizard to do it.

As with most things the key is patience, rush it and you will come unstuck.

Start by placing the milk, cream, and vanilla in a pan and heating gently. Do not take it to a boil and heat it slowly because this will prevent it from curdling.

Then whisk the sugar and egg yolks until the colour changes.

The final bit is the most important, slowly pour in the hot milk whilst you whisk.

Slowly is the operative word because doing it quickly will scramble the egg yolks, and that ain’t good.

When you pour you want a thin “string” of milk the size of a thin shoelace. After you have added half you can pour in the milk mix much more quickly.

Close up individual bread and butter pudding served in a single serving bowl.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Oven
  • Mixing bowl.
  • Whisk.
  • 15cm or 6″ saucepan.
  • 11cm (4″) Brulee pots, they should hold around 250ml or 1 cup of liquid.
  • Weighing scales and or measuring jug, cups and spoons.
  • Kitchen knife.
  • Chopping board.
Individual bread and butter puddings served in single serving bowls.
Yield: 2 Servings

Individual Bread and Butter Puddings Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Bread and Butter Pudding was the ultimate frugal pudding when I was growing up in the UK, I have tweaked a little and scaled it back into individual servings. 


  • 150g (4-5 Slices) Stale Bread
  • 30-45g (2-3 Tbsp) Butter
  • 75g (½ Cup) Mixed Raisins and Sultanas
  • 2 Egg Yolks
  • 50g (¼ Cup) Sugar
  • 125ml (½ Cup) Full Fat Milk
  • 125ml (½ Cup) Double Cream
  • ½ Tsp Vanilla Extract
  • 1 Tsp Brown Sugar
  • ¼ Tsp Ground Cinnamon


  1. Place a baking dish in the oven that can hold both of your bowls, add 1cm of water and then heat the oven to 180°C or 350°F.
  2. Butter the sides and bases of the bowls using butter wrapper.
  3. Spread butter on both sides of your stale bread.
  4. Cut your bread into triangles with a base of approximately 8cm (3-3½").
  5. Layer in the bread alternating with the sultana and raisins making sure you have the pointy end of the bread pointing out of the bowl.
  6. Sprinkle over the remaining raisins.
  7. Mix together the cream, milk and vanilla in a 15cm or 6" saucepan and heat until steaming hot but do not boil.
  8. Whisk together the sugar and the egg yolks until it lightens in colour and becomes frothy whilst the milk mix heats up.
  9. Slowly pour the milk mix into the whisked egg yolks whisking all of the time, this should thicken until the mixture forms a custard that is as thick as a "small shoestring" when you life the whisk
  10. Place the bowls filled with the bread into the baking dish with water and pour over the custard or creme anglaise.
  11. Sprinkle over the cinnamon and brown sugar.
  12. Place the puddings in the baking tray and bake for 40 minutes or until crisp and nicely coloured.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 642Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 239mgSodium: 516mgCarbohydrates: 92gFiber: 4gSugar: 47gProtein: 13g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 8th of February 2018

Ah, Ah, Ah, I never throw away my stale bread, because I make breadcrumbs for my meatballs. I am also more of a savoury person but I will try this magnificent bread pudding

Brian Jones

Friday 9th of February 2018

Hehe, I rarely throw anything away in the kitchen, bread is definitely one that always gets saved!


Thursday 8th of February 2018

I could easily have this as the only desert on this planet and your version is definitely a super nice one. ? I totally agree, no soaking. I’m going to make this pud this coming weekend for sure. Love it!

Brian Jones

Friday 9th of February 2018

Enjoy Ramona, I love it too!


Thursday 8th of February 2018

Yum this looks fabulous! I love the raisins :)

Brian Jones

Friday 9th of February 2018

Cheers Sue.

Claire Thomas

Sunday 27th of November 2016

Looks divine, and so comforting- just give me a spoon and I would be happy to polish it off!

Brian Jones

Tuesday 29th of November 2016

We would never ever eat this from the pan with just a spoon, honest ;)

Tara | Deliciously Declassified

Friday 18th of November 2016

What is it about this time of year that just makes you crave decadent delicious things like bread pudding?! This looks so simple yet flavorful. I'd top this with a nice big scoop of vanilla ice cream just to add extra decadence, because - why not? Haha. Thanks for sharing :)

Brian Jones

Tuesday 22nd of November 2016

Hahahaha, ice cream would be a great addition.

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