Combat food waste with our bread and butter pudding recipe 

Written by Morgan Egan

Did you know that 20 million slices of bread are thrown away in the UK, every day? Think of all the bacon buttys that could’ve been made with them! But it makes sense, from cutting off the crusts, to throwing away the loaf ends, to tossing stale bread, it’s fair to say we’ve wasted our fair share of loafs. 

So, to help combat food waste, we’ve come up with a delicious and comforting bread and butter pudding recipe that uses up any extra bread you may have. Without further ado, let’s get baking! 

What you’ll need:  

60g softened, salted butter 

10 slices of white bread 

60g raisins 

½ lemon, zested 

350ml whole milk 

100ml double cream 

3 eggs 

60g sugar 

1 tsp vanilla extract 

½ tbsp cinnamon 

grated fresh nutmeg 


  1. 1. Preheat oven to 180°C, fan 160°C gas 4. Lightly butter a medium baking dish with 10g of the butter. Spread the remaining butter generously over one side of the bread slices. Cut each slice into halves (preferably into triangles!). 
  1. 2. Place the bread slices buttered side up into the pan, with the bread slices overlapping a bit. Sprinkle with raisins and lemon zest. 
  1. 3. Heat the milk and cream together in a saucepan until it’s at a gentle simmer. In a separate bowl, whisk the eggs and sugar together until thick. Then, slowly pour the hot milk and cream mixture into the eggs, whisking the entire time. Strain through a sieve into a jug, and then add the vanilla. Now you have custard! 
  1. 4. Pour the custard over the bread slices, making sure it soaks into all the pieces. Sprinkle sugar over the top and garnish with a bit of nutmeg. 
  1. 5. Bake for 35-40 minutes, or until golden brown. 
  1. 6. Let the pudding rest for 5-10 minutes before serving. 
  1. 7. Enjoy! 

We hope you love this comforting recipe! 

Reduce waste with our tasty recipes

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