Baileys Bread And Butter Pudding Recipe

(614 ratings)

So simple, yet so good! A velvety custard-soaked Baileys bread and butter pudding, which makes a delicious twist on the classic recipe

Baileys Bread And Butter Pudding
Preparation Time20 mins
Cooking Time30 mins
Nutrition Per PortionRDA
Calories429 Kcal21%
Fat28 g40%
Saturated Fat16 g80%

Bread and butter pudding is such a classic British dessert that it’s hard to think of anything better to serve up after a Sunday roast or as a dinner party dessert. It’s rich, creamy and a little bit boozy thanks to the addition of Baileys liqueur in this recipe. It’s a great way to use up any bread you’ve got left over before it goes off too.

What’s more, this Baileys recipe makes a pudding large enough to serve up to eight people, so it’s the best sweet treat to make if you’ve got a lot of mouths to feed – and there’ll probably be enough for seconds too!


  • 100g butter, softened, plus extra for greasing
  • 6 thick slices crusty white farmhouse bread, crusts left on
  • 85g sultanas or golden raisins
  • 3 large eggs
  • 250ml whole milk
  • 150ml double cream
  • 150ml Baileys liqueur
  • 25g golden caster sugar
  • 25g demerara sugarsingle cream or custard, to serve

You will also need:

  • 2 litre ovenproof dish, buttered


  1. Heat the oven to 180C, 160C fan, gas 4. Butter the bread and cut each slice into triangles. Arrange the triangles so that they overlap in the dish, and scatter over the sultanas or raisins between the layers.
  2. Lightly beat the eggs and mix with the milk, cream, Baileys and caster sugar, then pour over the bread. Lightly press down with a potato masher, so that the bread absorbs the creamy mixture.
  3. Sprinkle over the demerara sugar and bake for 30 minutes until the top is golden and the pudding is just set. Serve warm with single cream or custard for pouring over.
Former Digital Food Editor

Anna Sbuttoni was the Digital Food Editor for Woman & Home and for 3 years, during which time she won Best Original Feature Idea (Digital) at the BSME Awards for a blogger challenge called 'How To Feed Your Family For £20 A Week'.


Anna's work for ranges from seasonal recipes perfect for celebrations like Christmas or Easter, to practical suggestions for everyday life, like 17 essential things everyone should have in their freezer.


She went on to become the Digital Director at The Sunday Times Style and is now the Deputy audience editor at The Times and The Sunday Times.