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Aunt Rosa’s British Bread Pudding

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.

British bread pudding

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.

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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…

Mermaid Street in Rye
Mermaid Street in Rye

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).

Flower display in Rye, East Sussex

Rye is simply an idyllic English town.

Rye, England

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!

Closeup of Orange Chocolate Jaffa pandoro Pudding
Orange Chocolate Bread (and butter) Pudding (click photo for recipe)

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.

pouring milk and egg mixture to make Chocolate bread and butter pudding

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 this cranberry orange bread pudding. However, in the US, we usually refer to anything like this dessert as “bread pudding”.

Chocolate bread and butter pudding recipe
Can you see how light it looks? Not dense at all.

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).

Aunt Rosa making pudding

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, instead of breadcrumbs.

Bread Pudding in a bakery window in East Sussex
Bread Pudding in a bakery window in East Sussex

Aunt Rosa’s British Bread Pudding

recipe by my Aunt Rosa                   serves 12

FULL PRINTABLE RECIPE BELOW

Ingredients

  • white bread
  • cinnamon 
  • raisins
  • brown sugar
  • egg
  • Sherry
  • molasses
  • butter

Directions

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).

soaked bread for bread pudding

Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle).

Adding ingredients to make the pudding

Stir well to mix all the ingredients together, until it’s evenly combined.

Stirring together bread pudding

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).

Bread Pudding ready for the oven

Next, push the mixture down with a fork until it is as even as possible.

press bread pudding into pan

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.

Baked Bread Pudding out of the oven

When cool, cut the British bread pudding into slices or bars and serve, preferably with a piping hot cup of tea or coffee.

British bread pudding

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.

British bread pudding recipe

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Aunt Rosa’s Bread Pudding, not to be Confused with Bread and Butter Pudding

Servings: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A different sort of bread pudding that we’re not used to in the US. Very tasty, and great for packed lunches and picnics!
4.9 from 57 votes

Ingredients

  • 1 loaf white bread 1.5 lb loaf or whole wheat bread (about 16 slices)
  • 1 tsp cinnamon more or less depending on preference
  • 1.5 cups raisins
  • ½ cup brown sugar more. if desired
  • 1 egg
  • 2 tbsp sherry
  • 1 tablespoon molasses or treacle, optional
  • cup butter cut into pieces, at room temperature
  • ½ tsp white sugar (as desired, for sprinkling on top)

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

Serving: 1slice | Calories: 300kcal | Carbohydrates: 53g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 325mg | Potassium: 262mg | Fiber: 3g | Sugar: 13g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg

Don’t ever throw that stale bread away because you can even make a classic Italian panzanella salad, or use it to coat pork schnitzel, chicken tenders, or even Scotch eggs.

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4.86 from 57 votes (57 ratings without comment)

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76 Comments

  1. I eat and make both Bread pudding, and, bread and butter pudding.
    The basic difference that I have always understood form my Mum and Nan, is that “bread and butter pudding” is a layering of bread slices horizontally or vertically, along with the other ingredients, but,” bread pudding” is all the same ish ingredients mushed together as a mix and then baked, nothing to do with America.

    Keith Preston

  2. British here (also from Kent- went to school in Canterbury). I’m glad bread pudding is getting some recognition elsewhere. One difference in what I’ve usually had though is that I would usually make it (and buy it from the bakery) at least twice as thick- at least an inch. Of course this increases the stodge-to-sugary-crust ratio and that’s how I like it. Lovely on its own eaten as a (large) snack on the go or with some double cream (it is thicker then your American ‘heavy’ cream but thinner than clotted cream). I thought international readers might like to learn yet more differences of opinion from Britain- although I’m living in Sweden at the moment!

    1. Thank you so much for your detailed comment on bread pudding, Rachael! Yes, I’m sure lots of us are interested in learning more about foods from other countries :) I ADORE British double cream and it’s honestly one of the top things I miss about the UK.

      My niece from England is also living in Sweden at the moment, too: Gothenburg! Thanks again!

    2. I agree Rachael, that it should be at least twice as thick, perhaps baked in a square Pyrex dish instead? That’s the way I remember my mum’s version and also the version sold at the BBC cafeteria back in the 1970’s. The servings were deep 2″ squares, quite a substantial snack. I don’t remember seeing so much white sugar on the top though, perhaps that’s a regional thing or maybe it eventually soaks into the pudding so it isn’t visible?

      1. Hi Julie, saying it “should” be at least twice as thick should really be, it “can” be twice as thick. There are so many different versions of recipes all over the world and most are not exactly alike. Maybe the region where you grew up made the bread pudding thicker, but I’ve only seen the thin version in the areas I’ve been to in England which is why I did it this way. I wouldn’t say it’s wrong, or your mum’s is wrong, they are just variations on a theme. :)

  3. Hi
    Read all your comments about bread pud/cake it’s also been a favorite for many years in my home .My mum god bless passed her bread pudding recipe over to me and it’s been a stayer,my ingredient, is slightly different from some I’ve read on Aunt Rosa’s ,I always add a tbsp or 2 of cocoa powder and orange extract & dark soft brown sugar the chocolate combine with orange gives it a richer taste,i cook it on a low temp & never fails to come good.

    If anyone gives it a go I would love to hear your remarks.

    1. Ooh, I love chocolate and orange together! That would be so yummy! I may try it next time, Carmen. Just have to get through this horrifically hot summer first! Thanks for your comment!

  4. Hi yall, I’m English and was just about to make this cake. I love it. I chuck plenty of mixed spice in mine along with cinnamon and nutmeg on top along with the sugar.
    Ive been to Rye a couple of times, once for work at the Ship Inn. Ye old world pub. Supposed to have a tunnel down to the beach when the smugglers where trying to avoid the dreaded duty.
    I’m from Canterbury, Kent next county along from Rye in Sussex. About an hours drive away.
    Regards
    Roger

    1. How good to hear from you, Roger! Must be cooling off a bit in England if you’re baking. Meanwhile, here in LA, WE’RE the ones baking (43 today where I am)! Ugh! Enjoy the pudding! :)

  5. I used to make the bread pudding when i worked as a cook in a pub in the uk and it went down a bomb in the restaurant in the evening! Although i’m not that keen on it myself the rest of the family love it. I put suet in mine though not butter like your Aunt Rosa. + lots of cinnamon.

  6. My mum uaws ro make a dish with torn white bread, shrimp, sharp cheddar cheese, and eggs. She called it a shrimp souffle. Would this be a savory bread pudding?