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Bread and Butter Pudding x 3 ways

Sometimes the simplest of tastes can feel so comforting and homely. A classic Bread and Butter Pudding definitely comes into that list of recipes that’s an evergreen flavour – once you’ve dug your teeth into your first bite, oooh there's no looking back! My family has been making this tea-time snack for the longest time but, this time around I decided to create two variations – Chocolate Chip and Strawberry with Coconut. Oh my, need I say anymore?

I divided my base or classic version into three portions. You can do the same or decide to go with one version altogether. Choice is yours – no rules to break here :) This recipe also uses steaming as the cooking process and to finish off with a nice brown top, we place the pudding into the oven (this step is purely optional but so recommended!).

//If you don't want the steaming method: Alternatively, you can also choose to bake the dish at 180 degree Celsius for about 20 to 30mins (remember to do the knife test - when you insert a knife it should come out clean). Make sure if you're baking to adjust the milk accordingly i.e. just enough milk to soak the bread.

Let’s dive straight into the recipe?


//Classic version

12 while bread slices (you can use whole wheat/brown too)

½ cup mixed chopped nuts

½ cup butter, melted

500ml full cream milk (almond milk is a safe non-dairy option too)

1/3 cup +1 tablespoon (or 100ml) fresh cream

2 teaspoons vanilla essence

½ cup caster sugar

2 eggs

¼ teaspoon cinnamon powder

//For the choc chip version (to the classic version also add)

2 to 3 tablespoons chocolate chips (you can go crazy here depending on how much of a chocolate flavour you’d like in there. Also, Nutella is a good alternative too)

//For the strawberry & coconut version (to the classic version also add)

5 to 6 strawberries, muddled (or strawberry jam/preserve is a good alternative)

Grated coconut, generous sprinkle (or roughly 2-3 tablespoons)


1. Prepare the steamer on the stove. While I prepared one steamer, I created two other makeshift steamers! It’s simple – just invert a heavy dish into the steamer pot and you can place the pudding dish to steam right above it. Make sure the lid fits well so you might want to choose the size of the inverted dish accordingly. This way you can steam all three versions at the same time.

2. Butter three 15x15cm glass serving dishes (or similar sizes) and set aside.

3. In a deep-bottom bowl, place all the bread slices and using your hands, shred them into small pieces.

4. Starting with the classic version: Add in the remaining ingredients and using a wooden spoon or large whisk, begin to mix well till all the ingredients are well combined.

5. From here you can split the batter into three parts (into three separate dishes) and follow the below steps:

  • Divide the batter equally between the three buttered serving dishes

  • Next, let’s prepare the flavor variations:

  • In the first dish sprinkle the cinnamon powder

  • In the second dish, sprinkle the choc chips (or spoon a few tablespoons of Nutella and spread gently to cover the pudding batter)

  • In the third dish, add the muddled strawberries (or the jam/preserve) and a generous sprinkle of the shredded coconut

  • Pour the remaining batter equally among the three serving dishes to cover the flavouring. Remember to keep some space (like ½ inch) as the pudding will rise during the steaming process. Gently, tap each dish slightly on the table surface so all the contents settle down.

6. Place one serving dish into each of the pre-prepared steamers. Simultaneously, pre-heat the oven to 180-degree Celsius. Leave to steam for about 40 to 45 minutes.

7. When you open the steamer the pudding must be firm to touch and if you insert a knife, it should come out clean.

8. Place the dish right into the pre-heated oven for 10 minutes or until the top turns to a nice golden brown colour. Remove from the oven and allow to cool down completely (this step is important).

9. Once cooled, slice and serve slightly warm.

Storage: Can be stored up to a week in the fridge. When serving, re-heat for a few minutes and serve warm.

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