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Bread-and-Butter Pudding with Strawberries


Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.

  • Servings: 6

Photography: Victoria Pearson

Source: Martha Stewart Living, March 2001


  • 4 large eggs
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 7 tablespoons sugar
  • 2 tablespoons dark rum
  • 8 slices white bread
  • 4 tablespoons unsalted butter, very soft
  • 1 pint fresh strawberries, hulled and cut in half


  1. Whisk together eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.

  2. Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. In a 9-inch-round baking dish or cake pan, fan overlapping slices in one layer. It is also fine for bread to overlap randomly. Pour egg mixture over bread, and let stand 1 hour.

  3. Heat oven to 400 degrees. Sprinkle pudding with 2 tablespoons sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.

  4. Meanwhile, combine strawberries with remaining 2 tablespoons sugar. Let stand while pudding bakes. Serve strawberries with baked pudding.

Reviews Add a comment

  • Sundaycook
    9 JUN, 2008
    This is the first pudding recipe I tried in my life and it came out well. Not too sweet, the butter adds another layer of richness. I sprinkled cinnammon sugar on top and served with warm rum sauce. Yum.