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Princess Diana’s Favorite Bread and Butter Pudding Recipe

Princess Diana's Favorite Bread and Butter Pudding Recipe

A royal twist on the classic British dessert, this elegant bread and butter pudding features buttery brioche and a rich vanilla custard.

Princess Diana's Favorite Bread and Butter Pudding Recipe

A royal twist on the classic British dessert, this elegant bread and butter pudding features buttery brioche and a rich vanilla custard.

1 hour

Prep Time

40 minutes

Cook Time

Easy

Level

Serves 8

Servings

1 hour

Prep Time

40 minutes

Cook Time

Easy

Level

Serves 8

Servings

This beloved bread and butter pudding recipe was reportedly one of Princess Diana’s favorite desserts. The combination of buttery brioche, rich custard, and warming spices creates a comforting dessert that’s both elegant and homey. Perfect for special occasions or cozy family dinners, this pudding transforms simple ingredients into something truly magical.

Ingredients

  • brioche bread
    8
    slices
  • unsalted butter
    4
    tablespoons
  • golden raisins
    1/3
    cup
  • whole milk
    2
    cups
  • heavy cream
    1
    cup
  • eggs
    4
    large
  • granulated sugar
    1/2
    cup
  • vanilla extract
    1
    teaspoon
  • ground cinnamon
    1/4
    teaspoon
  • salt
    1
    pinch
  • apricot jam
    2
    tablespoons

Tips

  1. Chocolate Chip: Add 1/2 cup dark chocolate chips between the bread layers for a decadent twist.

  2. Orange Zest: Add the zest of one orange to the custard for a citrusy flavor.

  3. Whiskey: Replace 2 tablespoons of cream with Irish whiskey for an adult version.

  4. Berry: Substitute mixed berries for the raisins for a fresh, fruity variation.

Storage

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 300°F oven for 10-15 minutes.

Steps:

Prepare the baking dish
Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish generously and set aside.
Prepare the bread
Spread butter evenly on one side of each brioche slice. Cut each slice diagonally into triangles. Arrange half the triangles in the prepared baking dish, buttered side up, overlapping slightly.
Add raisins and jam
Sprinkle half the golden raisins over the bread layer. Dot with small spoonfuls of apricot jam. Layer the remaining bread triangles on top, buttered side up, and sprinkle with remaining raisins.
Make the custard
In a large bowl, whisk together eggs, sugar, vanilla, cinnamon, and salt until well combined. Gradually whisk in the milk and cream until smooth.
Assemble and rest
Pour the custard mixture evenly over the bread, making sure all pieces are moistened. Let stand for 15 minutes to allow the bread to absorb the custard.
Bake the pudding
Bake for 35-40 minutes, until the top is golden brown and the custard is set but still slightly wobbly in the center. The pudding should spring back lightly when touched.
Cool and serve
Remove from oven and let cool for 10 minutes before serving. Serve warm with a dusting of powdered sugar or a dollop of whipped cream if desired.

Nutritions

  • Calories

    385 kcal

    Energy

    1611 kJ

    Protein

    12 g

    Fat

    18 g

    Carbohydrates

    46 g

    Fiber

    2 g

    Sugars

    28 g

    Salt

    0.4 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Chocolate Chip: Add 1/2 cup dark chocolate chips between the bread layers for a decadent twist.

  2. Orange Zest: Add the zest of one orange to the custard for a citrusy flavor.

  3. Whiskey: Replace 2 tablespoons of cream with Irish whiskey for an adult version.

  4. Berry: Substitute mixed berries for the raisins for a fresh, fruity variation.

FAQ

Yes! You can assemble the pudding up to 4 hours ahead and refrigerate. Just add 5-10 minutes to the baking time if baking straight from the fridge.
Brioche or challah bread works wonderfully for their rich, buttery texture. You can also use croissants, panettone, or even regular white bread in a pinch.
The top should be golden brown and the custard should be set but still slightly wobbly in the center. A knife inserted near the edge should come out mostly clean.
Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warmed through.