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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Bread and Butter Pudding with Lemon Sauce

Bread and Butter Pudding with Lemon Sauce

by Sarah Pope / Affiliate Links ✔

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  • Homemade Bread and Butter Pudding+−
    • More Healthy Pudding Recipes
  • Homemade Bread and Butter Pudding Recipe

This traditional recipe for bread and butter pudding is a delicious dessert from Great Britain best known for using up leftover bread crusts so none goes to waste.bread and butter pudding with lemon sauce drizzled on top in a casserole dish

Thus, bread pudding is a traditional sweet that is frugal as well as delicious! It easily uses up all the bread crusts from several loaves that can stack up fast especially in families with children.

When you spend nearly $10 per loaf for excellent quality sourdough or sprouted bread, you don’t want to waste a single slice! Even when time is taken to make these quality loaves yourself, wasting even a bit is very distasteful – particularly for a Traditional Cook!

Homemade Bread and Butter Pudding

My husband whipped up this traditional bread and butter pudding recipe for family movie night. A working class, British treat, it is very similar to bread pudding, but different in that a sauce is typically served with it. His mother made it for the family frequently while he was growing up. It is a family favorite that easily passes generation to generation due to its brilliant frugality and unmatched flavor.

I recommend avoiding whipped honey butter for this recipe, by the way. The reason is that these butter tub spreads typically are blended with margarine or have other undesirable additives. Just use a plain stick of butter!

For the topping, my husband made a lemon sauce to drizzle over the top after the pudding was baked and crispy on top which proved to be absolutely divine. A white sauce is also delicious if preferred to the more sour lemon. You could even spoon homemade vanilla pudding on top as yet another variation.

bread and butter pudding
3.25 from 4 votes
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Homemade Bread and Butter Pudding Recipe

Traditional recipe for bread and butter pudding with a zesty lemon sauce that brings out the flavor and lends a delectable and mild sweet/sour tang to this hearty dessert.

Keyword easy, frugal, healthy, real food, traditional
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12
Author Sarah Pope

Ingredients

  • 15-20 sourdough or sprouted bread crusts
  • 2 eggs preferably pastured or free range
  • 2 Tbl sucanat
  • 1-2 bananas very ripe
  • 1/2 cup blueberries or raisins
  • 3 cups grassfed milk
  • grassfed butter

Lemon Sauce

  • 2 lemons
  • 1/2 cup sucanat
  • 3/4 cup filtered water
  • 2 Tbl arrowroot powder
  • 2 Tbl grassfed butter

Instructions

Bread and Butter Pudding

  1. Heavily butter one side of each bread crust. 

  2. Mash bananas with a fork in a bowl. 

  3. Stack all bread crusts except for 4 pieces butter side down in a glass casserole dish. The bread should stack 3 layers deep. If it doesn't, use a smaller sized dish.

  4. Beat the eggs in a bowl. Add the milk and sucanat and mix well.

  5. Pour egg/milk mixture over the stacked bread in the casserole dish until just covered with liquid. 

  6. Place mashed bananas and raisins or blueberries on the top of the soaked bread and gently fork the fruit through until evenly distributed.

  7. Place the 4 reserved bread crusts on top of the soaked bread and fruit - butter side up. Sprinkle the butter side up bread crusts with a small amount of additional sucanat.

  8. Bake bread and butter pudding at 350 F/177 C for 90 minutes and until brown and crispy on top.

Lemon Sauce

  1. Grate the rind of one lemon very finely. 

  2. Juice the grated lemon plus the other lemon and set aside. Saute the grated lemon rind in butter for 3 minutes.  

  3. Add sugar with a very small amount of water to the rind mixture until it dissolves while still sauteing the rind. In a cup, mix the water and arrowroot and mix well ensuring there are no lumps.  

  4. Pour water/arrowroot mixture into the pan with the rind/sugar and keep stirring until it begins to simmer and slightly thickens. Add the juice of 1-2 lemons, stir and remove from heat.

  5. Serve sauce immediately drizzled on bowls of the cooked bread and butter pudding.

Recipe Notes

Do not substitute honey for the sucanat as cooking with honey is unhealthy and should be avoided. 

Date syrup, maple syrup, or coconut sugar may be used in place of sucanat if desired.

If you don't care for lemon sauce, try this recipe for white sauce instead.

bread pudding with lemon sauce in a bowl with a spoon

More Healthy Pudding Recipes

Another dish that uses up bread crusts is sourdough French toast casserole, a family favorite.

Love this bread and butter pudding recipe?  More pudding ideas are listed below made only with whole, natural ingredients.

  • Macadamia nut pudding
  • Vanilla pudding recipe
  • Homemade chocolate pudding
  • Jello Pudding
  • Thai Custard
  • Egg Custard
  • Coconut Milk Pudding
  • Russian Custard
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Category: Bread Recipes, Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (24)

  1. Angie Perdono

    Feb 5, 2018 at 11:47 am

    5 stars
    I’ve made this recipe before when you posted it some years ago. Thanks for the reminder to make it again. My family loves it! I also love how you’ve got the recipe printable now 🙂

    Reply
  2. Helen

    Feb 11, 2012 at 2:24 pm

    I don’t see the problem with this recipe at all, as I will be using Ezeliel 4:9 bread. And as for cholesterol, bring it on!

    Reply
  3. Cassidy Sohn

    Jan 16, 2012 at 7:54 pm

    Really informative blog post.Really thank you! Really Cool.

    Reply
  4. Katie Henry via Facebook

    Jun 14, 2011 at 9:29 pm

    This looks AMAZING! Can’t wait to try it!

    Reply
  5. Chris

    Jun 11, 2011 at 11:18 pm

    This is not a healthy dessert, is high in cholesterol, and should be consumed in moderation, if at all.

    Reply
  6. Ocoee Miller

    Jun 6, 2011 at 5:12 pm

    We eat very little bread in this household and so almost never have crusts sitting around. Could I just buy a loaf of sourdough bread and toast the slices and use that in place of the crusts?
    We usually don’t eat sweets at all but this looks just too good to pass up.
    Thanks for your answer.
    Ocoee

    Reply
    • Alyssa

      Jun 7, 2011 at 10:20 am

      haha yeah, I’m not waiting til I have enough crusts!!! I’ll buy a whole loaf just to make it LOL! and as for the previous comment about it not being healthy, this is actual FOOD, not processed, refined, and denatured rubbish. Think about it.

  7. Lisa @ Real Food Digest

    Jun 6, 2011 at 12:25 pm

    Hi Sarah,
    Thanks so much for sharing this at Real Food Holidays Blog Carnival!
    The sauce itself has me drooling!

    Reply
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