Baileys Bread and Butter Pudding with Chocolate and Orange

If you know me, you know I HATE throwing money in the bin, and bread is one of the biggest culprits. That baguette you forgot about, the end of the sourdough loaf, those last two slices of white that went a bit crusty because you left the bag open, instead of chucking it away, today we are turning it into something utterly GORGEOUS. This Baileys bread and butter pudding with dark chocolate and orange is cosy, boozy, deeply indulgent, and made almost entirely from things you already have. It is the kind of dessert that makes the whole house smell incredible, and when you pull it out of the oven with that golden, crunchy top and all those little pockets of melted chocolate, I promise you will never look at stale bread the same way again. We actually used to make a version of this at the Ivy in London, and it is an absolute banger. 

Watch me make this on YouTube!

Recipe Details

• Prep Time: 15 minutes plus 15 to 20 minutes soaking
• Cook Time: 30 to 35 minutes
• Total Time: 1 hour to 1 hour 10 minutes
• Serves: 6 to 8
• Difficulty: Easy
• Special Equipment: 18x23cm baking dish

The secret to this pudding is in two things: stale bread and a proper soak. Stale bread is actually BETTER here than fresh because it soaks up the custard without going soggy and falling apart. The longer you let it sit in that Baileys custard before it goes in the oven, the more deeply flavoured and luscious the result. The other thing that makes this special is the layering technique, some bread pieces go in first to soak fully and stay soft and custardy in the middle, while the top layer is piled up higgledy-piggledy so those edges get gloriously crisp and golden. That contrast of textures is the whole joy of bread and butter pudding.

Why You'll Love This Recipe

• Zero waste hero: Stale bread that would have gone in the bin becomes the star of one of the most beloved British desserts. Every last end of a loaf is worth saving for this.
• Made from pantry staples: Eggs, milk, sugar, butter, and a splash of Baileys, this is a dessert that costs very little and delivers enormously.
• That crunchy top, that custardy middle: The higgledy-piggledy top layer crisps up beautifully while the bread underneath stays soft, soaked, and utterly luscious. It is everything a good pudding should be.
• Boozy and cosy: The Baileys adds a creamy, whisky-tinged warmth that feels completely luxurious without being overpowering. It truly does taste like Christmas in the best possible way.
• Works with any bread: White sliced, sourdough, baguette, brioche, hot cross buns. Whatever you have going stale on the bench is exactly what this recipe needs.

Ingredients

For the Pudding:

• 8 to 10 slices stale white bread, the staler the better
• Softened butter, for spreading generously
• 3 eggs
• 200ml double cream
• 200ml whole milk
• 75ml Baileys
• 75g caster sugar
• Zest of 1 orange
• 2 tsp vanilla essence
• 80g dark chocolate, roughly chopped
• 1 tbsp demerara sugar, for the top

To Serve:

• Cold double cream

Instructions

1. Preheat the oven: Heat your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Butter your 18x23cm baking dish well.
2. Butter the bread: Spread softened butter generously over every slice of bread. Don't be shy with it, this is not the time for restraint. Cut the slices in half diagonally.
3. Make the custard: In a large bowl, whisk together the eggs, double cream, milk, Baileys, caster sugar, orange zest, and vanilla essence until everything is well combined.
4. Layer and soak: Arrange roughly two thirds of the buttered bread in the baking dish in overlapping layers. Scatter half the chopped dark chocolate over this layer. Pour over enough of the custard to just cover. Break the remaining bread into rough pieces and add them to the custard bowl. Leave everything to soak for 15 to 20 minutes, you want the bread to absorb as much of that custard as possible.
5. Build the top layer: Once soaked, pile the custard-soaked bread pieces on top of the base layer, scrunching and stacking them up so you get good height and texture. Pour any remaining custard over the top. Scatter over the rest of the chocolate and finish with the demerara sugar. Drizzle a splash of extra milk over the top to make sure everything is well moistened.
6. Bake: Bake for 30 to 35 minutes until the top is golden and crisp and the custard is just set with a slight jiggle in the centre. If the top is browning too quickly, cover loosely with foil after 20 minutes. You want it just set, not dry.
7. Serve: Leave to rest for 5 minutes, then serve warm with cold double cream poured over the top. The contrast of hot pudding and cold cream is non-negotiable.

Chef's Tips

The staler the bread the better: Fresh bread goes mushy and falls apart in the custard. Bread that has dried out properly soaks up the custard while still holding its shape, giving you that perfect fudgy interior. If your bread is not stale yet, lay the slices out on a rack for a few hours or put them in a low oven for 10 minutes.

Do not skip the soak: 15 to 20 minutes minimum. The longer the bread sits in the custard before baking, the more deeply flavoured and custardy the result. If you have time, assemble it an hour ahead and leave it in the fridge.

The top layer is where the magic happens: Break the bread into irregular pieces and pile them up haphazardly. The bits that stick up will get crispy and crunchy while the bits underneath stay soaked and soft. That contrast is everything.

A little extra milk before baking: A splash of milk drizzled over the top just before it goes in the oven ensures there is enough moisture to run through all those top pieces. It disappears into the pudding and you will never know it was there.

Baileys is flexible: If you do not drink alcohol, simply leave it out and replace with the same amount of extra milk. If you do not have Baileys specifically, any Irish cream liqueur works, or even a splash of whisky with a tablespoon of cream stirred in.

Substitutions & Variations

• No Baileys? Replace with the same quantity of extra milk for a non-alcoholic version, or use any Irish cream liqueur you have. A splash of whisky with a little extra cream stirred in works beautifully too.
• No dark chocolate? Milk chocolate works fine and gives a sweeter, creamier result. White chocolate with a little extra orange zest is also absolutely gorgeous.
• No orange? Simply leave out the zest. You could add a pinch of cinnamon or mixed spice to the custard instead for a different kind of warmth.
• No double cream? Single cream or even all whole milk works, though the custard will be slightly less rich. Do not use low-fat milk, you need the fat for the custard to set properly.
• Different bread? Brioche makes an incredibly luxurious version. Sourdough cut into chunks is brilliant. Croissants, hot cross buns, or panettone all work wonderfully. The richer the bread, the more indulgent the result.

Storage

Best eaten fresh: This pudding is at its absolute best straight from the oven while the top is still crispy and the custard is warm and just set. Serve it the day you make it if you possibly can.

Fridge: Store leftovers covered in the fridge for up to 2 days. Reheat individual portions in the oven at 160°C for 10 to 15 minutes, or in the microwave for 1 to 2 minutes. The top will soften on reheating but it will still taste wonderful.

Freezer: Not recommended. The custard does not freeze well and the texture of the bread becomes unpleasantly soggy on defrosting. This one is best made fresh and eaten within a couple of days.

Avoid overbaking: The custard should still have a slight jiggle in the centre when you take it out of the oven. If it is fully set and firm, it has gone too far and will be dry rather than luscious. Pull it out while it still wobbles a little, it will continue to set as it rests.

Frequently Asked Questions

Can I make this without Baileys?
Absolutely. Simply replace the Baileys with the same amount of whole milk. You will lose the boozy warmth but the pudding will still be rich, custardy, and delicious. A teaspoon of extra vanilla or a pinch of cinnamon in the custard helps fill the gap.

My pudding is still liquid in the middle after 35 minutes, what do I do?
All ovens vary, so don't panic. Cover the top loosely with foil to stop it browning further and give it another 10 minutes, checking every 5. The custard should be just set with a slight wobble rather than sloshy. A skewer inserted in the middle should come out with just a little custard clinging to it.

Can I assemble this ahead of time?
Yes, and it actually improves for it. Assemble the pudding up to a few hours ahead, cover, and refrigerate. Take it out 20 minutes before baking to come back to room temperature, then bake as normal. This extra soaking time makes the custard even more deeply infused into the bread.

Can I halve this recipe?
Yes easily. Halve all the ingredients and use a smaller baking dish, around 18x18cm or similar. Check it from 20 to 25 minutes as it will cook faster in a shallower dish.

What if I don't have a baking dish this size?
Any similar-sized ovenproof dish works well. A slightly smaller dish will give you a deeper pudding that needs a few extra minutes in the oven. A slightly larger dish will give a shallower result that cooks a little faster, so start checking from 25 minutes.

Can I use bread that has been frozen?
Yes, this is a great way to use up bread you have saved in the freezer. Defrost it fully first and let it dry out on the bench for a while before using, as frozen bread can be wetter than naturally stale bread. The drier the bread, the better it soaks up the custard.

You Might Also Like

Sticky Toffee Date Pudding: Another proper British comfort pudding that is ridiculously easy and absolutely guaranteed to impress.

Leftover Rice Pudding: The same waste-less-cook-better philosophy applied to leftover rice. Creamy, comforting, and ready in minutes.

Gooey, Decadent Chocolate Brownie: f you loved the chocolate in this pudding, these are your next bake. Fudgy, rich, and completely irresistible.

This is the recipe that proves stale bread is not a problem, it is an opportunity. The combination of that boozy Baileys custard, the pockets of melted dark chocolate, the orange zest running through every bite, and that gloriously crunchy top is genuinely one of the best things to come out of a winter kitchen. It costs almost nothing to make, uses up what would have been thrown away, and tastes like something you would pay serious money for in a restaurant. Keep saving your bread.

Enjoy!

Del x

A deeply indulgent Baileys bread and butter pudding with dark chocolate and orange. Made from stale bread and pantry staples, this zero-waste winter dessert is cosy, boozy, and completely delicious.