Butter Custard Bread Pudding


Butter Custard Bread Pudding is the ultimate pudding dish that will make good use of your leftover bread. This is a classic creamy pudding dish rich in custard and milk. The buttery golden yellow surface garnished with cornflakes is a surprise treat for your eyes. While serving you can also serve a dollop of ice cream on top of the pudding. That’s why I termed this as the ‘ultimate’ pudding dessert. I had a cynical thought with me whenever bread pudding was mentioned to me – ‘stale pieces of bread’. But when I tasted Butter Custard Bread Pudding, I knew I was wrong. This is the most enjoyable piece of delicacy you can ever imagine. A feast to your eyes. The texture is so smooth and creamy, you will love at first sight itself. I tasted this dessert at my friend’s place and loved it. Collected the recipe, tried out and it was an instant hit with my family.

Butter Custard Bread Pudding is perhaps the most easiest and simple pudding dish you can prepare at home. It requires very few ingredients, that is the beauty of the dish. This rustic home styled pudding has now even made appearance in the menus of top class restaurants. And these top rated restaurants, in order to grant that extra buttery edge, has opted for special buttery breads like ‘brioche’ and ‘challah’. In this recipe, I have used normally available economical white breads. A tip from my end – it is always better to use breads that are not pre-sliced. You can tear the breads into chunks or pieces that will provide a more custardy texture. This is a healthy dessert, rich in protein and other nutrients required for your body. You can explore a well detailed and yummy Butter Custard Bread Pudding recipe here.

Butter Custard Bread pudding

Prep Time 10 minutes
Cook Time 10 minutes
Course Pudding
Cuisine Indian
Servings 6 People


  • 100 g Butter unsalted 
  • 500 ml Milk
  • 3/4 cup Sugar
  • 5 tbsp Custard powder
  • 6 Slices Bread


  • Boil the milk by adding butter.
  • Add the specified quantity of sugar.
  • Mean time mix the corn flour in 1/4 cup hot water or milk. Mix well without any lumps.
  • Pour this mixture into the hot milk keeping the flame low to medium. Keep stirring continuously.
  • When it starts to thicken, add the bread pieces and mix well.
  • Cook for 1 minute and remove it from the flame. Let it cool. After it cools completely, blend it to make a smooth paste.
  • Pour the mixture into a pudding tray and garnish with some crushed corn flakes and refrigerate it for 4-5 hours. Serve and Enjoy!
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