Few desserts say “home” quite like a warm, golden Bread & Butter Pudding—and adding condensed milk takes it to a whole new level of creaminess and comfort. This old-fashioned favourite has graced Australian tables for generations, born from frugality and transformed into a much-loved classic.

This version features slices of day-old white bread or brioche generously buttered and layered with optional sultanas, then soaked in a luscious custard made from eggs, full cream milk, sweetened condensed milk, and cream. Baked until puffed and golden, the top becomes deliciously crisp while the base stays soft and custardy.

It’s the perfect use for leftover bread, easy to make, and endlessly customisable. Whether you’re serving it warm on a winter evening or cold from the fridge the next day, Condensed Milk Bread & Butter Pudding offers comfort in every bite.

Ingredients (Serves 6):

6–8 slices day-old white bread or brioche
50g unsalted butter, softened
½ cup (125ml) sweetened condensed milk
2 large eggs
1½ cups (375ml) full cream milk
½ cup (125ml) thickened cream
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg or cinnamon
¼ cup (40g) sultanas or raisins (optional)
1–2 tablespoons raw sugar (for topping)

Preparation:

Step 1: Preheat the oven

Preheat your oven to 160°C fan-forced (180°C conventional). Grease a medium baking dish (about 1.5L capacity) with a little butter or non-stick spray.

Step 2: Prepare the bread

Spread each slice of day-old bread or brioche with softened butter. Trim the crusts if desired (though keeping them adds texture). Cut each slice diagonally into triangles or strips.

Layer the bread slices in the prepared baking dish, slightly overlapping. Sprinkle the sultanas or raisins between the layers if using.

Step 3: Make the custard

In a large mixing jug or bowl, whisk together the eggs, sweetened condensed milk, full cream milk, thickened cream, vanilla extract, and nutmeg (or cinnamon) until well combined and smooth.

Step 4: Pour custard over bread

Slowly pour the custard over the layered bread, making sure all pieces are moistened. Gently press the bread down with the back of a spoon so it absorbs the liquid. Let it sit for 10–15 minutes to allow the bread to soak thoroughly.

Step 5: Sprinkle and bake

Sprinkle the top of the pudding with raw sugar for a caramelised, crunchy finish.

Place the dish on a baking tray (to catch any spills) and bake for 35–40 minutes, or until the custard is just set and the top is golden brown. A knife inserted in the centre should come out clean but moist.

Step 6: Cool and serve

Let the pudding cool for 5–10 minutes before serving. It will firm up slightly as it rests.

Variation:

Chocolate Chip: Swap sultanas for chocolate chips or chopped chocolate for a kid-friendly treat.
Jam Spread: Spread a thin layer of raspberry or apricot jam on the bread before buttering for extra flavour.
Citrus Zest: Add grated orange or lemon zest to the custard for brightness.
Boozy Twist: Soak the raisins in a little rum or brandy before adding to the pudding.
Nutty Addition: Sprinkle slivered almonds or chopped pecans on top before baking.

Cooking Note:

For the best texture, use day-old bread or allow fresh bread to air dry slightly before using. Stale bread absorbs custard better without turning mushy. Brioche or challah will make a richer, softer pudding, while regular white bread gives a firmer, more traditional result.

Be careful not to overbake—the pudding should be set but still soft and custardy in the centre. The edges will be golden and slightly crisp, while the interior stays creamy.

Serving Suggestions:

Warm with Cream: Serve with a drizzle of thickened cream or warm custard.
With Ice Cream: Vanilla or caramel ice cream complements the sweetness beautifully.
Fresh Berries: Add a side of berries or poached fruit for contrast.
Dust with Icing Sugar: A light dusting before serving adds elegance.
Chilled: Enjoy cold from the fridge as a next-day treat—it holds together well.

Tips:

Soaking Time: Let the pudding sit before baking to ensure the custard fully soaks into the bread.
Custard Test: Give the dish a gentle shake—if the centre jiggles slightly but isn’t liquid, it’s done.
Mix Bread Types: Combine white bread with wholemeal or fruit loaf for a flavour twist.
Watch the Top: If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Make Ahead: Prepare up to the soaking stage, cover, and refrigerate for up to 12 hours before baking.

Storage:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions wrapped in cling film and foil for up to 1 month. Thaw in fridge and reheat.
Reheating: Microwave individual slices or reheat in oven at 160°C covered with foil until warmed through.

Prep Time & Total Time:

Prep Time: 15 minutes
Soaking Time: 10–15 minutes
Baking Time: 35–40 minutes
Total Time: 1 hour 5 minutes

Nutritional Information (per serving, based on 6 servings):

Calories: 340
Protein: 8g
Sodium: 190mg
Carbohydrates: 38g
Sugars: 21g
Fat: 18g
Fibre: 1g

(Nutritional values are estimates and may vary depending on ingredients and bread used.)

FAQs:

Q: Can I use low-fat milk or cream?
A: Yes, but the texture may be less rich. Full cream and condensed milk provide the best mouthfeel.

Q: Can I make this dairy-free?
A: You can use dairy-free butter, plant-based condensed milk, and non-dairy milk/cream, but flavour and texture will differ.

Q: What type of bread is best?
A: Day-old white sandwich bread, brioche, challah, or croissants work well. Avoid overly dense or fresh bread.

Q: Why is my pudding soggy?
A: It may not have baked long enough, or the bread was too fresh and didn’t soak up the custard properly.

Q: Can I leave out the eggs?
A: Eggs help set the custard. You can substitute with a plant-based custard mix or silken tofu blended with cornflour for an egg-free version.

Conclusion

Condensed Milk Bread & Butter Pudding is the ultimate expression of homestyle comfort—a dessert that’s humble in origin but rich in flavour and texture. With buttery layers of bread soaked in a silky, sweet custard and topped with golden crunch, it’s a treat that never goes out of style.

Whether you make it for Sunday night dinner, a rainy day indulgence, or a family gathering, this pudding delivers every time. It’s easy, customisable, and always satisfying—everything a classic Aussie dessert should be.

Condensed Milk Bread & Butter Pudding

Author: Imili Johnson
Total Time: 1 hour 5 minutes

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Ingredients

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