British bread pudding is different from bread and butter pudding, which is also a British creation. Read on to learn about what sets them apart.
My aunt Rosa made this bread pudding the last time I visited her. It seems like I was in Rye, England just a few weeks ago, so it’s hard to believe that it was actually almost a year ago.
As an Amazon Associate I earn from qualifying purchases.
I wish I could spend weeks on end in Rye, as it is one of the loveliest towns in all of England. I’m being honest– it truly is! It has the perfect recipe for the most charming town with its cobblestoned streets and half-timbered houses set on a hilltop overlooking the sea. Rye’s flower displays look like they’re all competing for first place in a competition. Just take a look…
This town has a history of pirates, ghosts and famous authors. I stayed at the Mermaid Inn (on the right in the photo above, which is said to be haunted).
Another reason that I love Rye is because I am able to spend time with my cousins, my Aunt Rosa and Uncle Terry. You may remember Aunt Rosa as I told you how much of a green thumb she has and gave you the recipe for her incredibly delicious rhubarb fool? Well, she’s educated me about bread pudding now, which is not to be confused with bread and butter pudding.
The trouble is that in the US we call the bread and butter pudding kind of dessert, “bread pudding”, which makes it all quite confusing!
What is the Difference Between Bread Pudding and Bread and Butter Pudding?
I’ll try to explain the difference between the two a little more clearly, and when you see the recipe below, I think it will help make things clearer.
In the UK, bread and butter pudding refers to the dessert which is made with stale or toasted bread, usually raisins and then has a mixture of milk/cream/eggs/sugar poured over it and baked in an ovenproof bowl. This results in a lovely, almost soufflé-like dessert (like the Orange Chocolate dessert photo above). However, in the US, we usually refer to anything like this dessert as “bread pudding”.
So when my Aunt Rosa said she was making bread pudding, I assumed she was making the soufflé-like dessert, but she wasn’t. I should clarify, I make my bread and butter pudding so it’s light, and puffs up like a soufflé. I’ve seen and had others which are like a lead weight (not to my liking).
British bread pudding is a dense dessert, and more similar to a moist cake or slice which can be picked up by hand. See the first photo at the top of this page or the one directly below. Let’s get to this simple British bread pudding recipe (quantities are not critical) which allows you to turn any plain, stale bread into this delicious and unique dessert.
Aunt Rosa’s British Bread Pudding
recipe by my Aunt Rosa serves 12
FULL PRINTABLE RECIPE BELOW
Butter a cookie sheet.
Soak the bread with water and squeeze the excess water out then place in a large mixing bowl (<- these are the ones Mrs. Patmore and Daisy used in Downton Abbey, and I love my Mason Cash bowls).
Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle).
Stir well to mix all the ingredients together, until it’s evenly combined.
Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn’t soak it enough (I made this mistake the first time).
Next, push the mixture down with a fork until it is as even as possible.
Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.
When cool, cut the British bread pudding into slices or bars and serve, preferably with a piping hot cup of tea or coffee.
I made a batch using whole wheat bread. Same results, just darker color and different flavor; very good, but I do prefer the white bread version.
Don’t miss another recipe or travel post, sign up for my free subscription below!
Aunt Rosa's Bread Pudding, not to be Confused with Bread and Butter Pudding
A different sort of bread pudding that we're not used to in the US. Very tasty, and great for packed lunches and picnics!
Ingredients
- one 1.5 lb loaf of stale white, or whole wheat bread (about 16 slices) (2/3 kg)
- 1 to 2 tsp cinnamon
- approximately 200 g (1 1/2 cup) raisins
- 100 to 150 g (1/2 to 3/4 cup) brown sugar
- 1 egg
- 2 to 3 tbsp sherry
- 1 tablespoon of molasses or treacle (optional)
- about 85 g (1/3 cup) butter, cut into pieces, at room temperature
- white sugar for sprinkling on top, as desired
Instructions
- Butter a cookie sheet.
- Soak the bread with water and squeeze the excess water out then place in a large mixing bowl.
- Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle). Stir well to mix all the ingredients together, until it's evenly combined.
- Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn't soak it enough (I made this mistake the first time). Push down with a fork until the mixture is as even as possible.
- Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.
- When cool, cut into slices or bars and serve, preferable with a piping hot cup of tea or coffee.
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 315Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 225mgCarbohydrates: 71gFiber: 3gSugar: 56gProtein: 5g
Nutrition information is only estimated.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Both my husband & I come from British families. I made this bread pudding tonight & my husband said it was just like his mothers. What a compliment (for both you & I). I did omit the sherry (only because I did not have any) & did not substitute with anything. It was delicious. I do have to hide the pan full from him though! Thank you. I also made your sausage rolls, he ate 10 when he walked in the door, saved on making dinner. Another fantastic recipe & another container I have to hide. I am really excited I found your website. Hiding bathroom scales too!!!
OMG, you are too funny, Pauline (hiding the bathroom scales)! Thank you SO MUCH for sending me this comment; you don’t know how much it means to me! I actually wrote a post about commenting, so if you come across it, you will know why!
I will let my Aunt Rosa know too, as I’m sure she’d be happy to hear it! I, too, am happy you found my site! Enjoy and let me know if you ever have any questions about the recipes. :) Happy Thanksgiving, Pauline!
So glad I saw this. My husband’s favorite dessert is bread pudding, but I’ve never made this British style before. I will give it a try. P.S. I love those photos of Rye at the top of your post. Looks like such a quaint town!
Oh Jenna, please put Rye on your “to visit” list in England! I know you won’t be disappointed!
This bread pudding is super easy to make, too. I have three of the other kids of bread pudding recipes on my site, and would definitely recommend the orange and chocolate one, and the chocolate or raisin recipe with a whisky sauce. In fact, I made one just today and am dousing it with the sauce tomorrow! Yippee!
[…] This is called a “pudding” because it is a British dessert and “pudding” means “dessert” in the UK, however, given that this doesn’t have butter on the bread, it adds to the confusion of another “bread pudding” dessert. You can read the difference HERE. […]
I was tempted and went ahead and made this. My compliments to Aunt Rosa. Makes quite a good bread pudding.
Oh that’s lovely to hear, Alan! I’ll let her know. Thank you for leaving a comment (many people don’t take the time)! :)
I just had to come out of the woodwork (where I usually lurk) and say something. I have a good friend who’s an actor. He’s flamboyant and actorly and altogether lovely. One of the subjects on which he’s always pontificating is British food. I love to tell him British food is bland and boring (though I don’t really believe it). But it makes him mad and it leads to lovely stories about his youth. At a recent dinner party, he tried to explain the difference between these two desserts. He didn’t do as well a job as you have here, and I pretended to doubt him. But I guess I’ll have to eat crow and send him this link. GREG
I neglected to mention that he’s also British… GREG
Of course he is! ;)
Oh my! That is just too funny, Greg! I’m sure he’ll feel vindicated once you send him my post! ;) He sounds a little like me, when people bash British food in my presence I put on the gloves immediately! haha!
This is more like the bread pudding I was raised on – not surprising as my mother and father are each half British!
Ah! I just learned about this kind last year so you’re ahead of me, even though I was born in the UK, David!
The story, the photos, the auntie, the recipe…all a yes! I can see and smell it all. I absolutely love to journey with you. Thank you.
You are so sweet! Thank YOU, Angela! I truly hope you are able to see it for yourself one day. CC
Can’t wait to meet your finished recipe in person. Please give Aunt Rosa a “thank you” for sharing her recipe. Looks devine!
I will let her know, thank you! She’ll be thrilled!