Bread and butter pudding (baby friendly)

Now this is a proper English breakfast (or dessert): a no-sugar bread and butter pudding, perfect for little ones to eat, even if they don’t have any teeth (check out what other 125 foods they can eat).


If my last recipes involved some type of French cooking (whether it’s a galette, or a clafoutis), then this one is truly British.


No, it’s not the bread that makes it so, but the milk, cream and egg mixture that holds everything together. It is also known by the name of custard. And it’s one of the greatest things on Earth.


Normally, you would use sugar to make custard, but since babies can’t have sugar, you can safely leave it out of the recipe.


Besides the fact that it is soft enough to chew, here are other advantages of making this:


  • you can use any leftover bread; yeah, even that sourdough brown toast that you’ve bought for grandma and she never ate
  • it’s quite nutritious and keeps bellies full until the next meal
  • it’s easy to make even in the morning, with a toddler running around and a baby quietly waiting in the next room.
  • It uses ingredients you already have in the pantry, nothing to run to the supermarket for.
  • gets some iron into their system, because of the eggs


If you’re convinced, have a look at the making of video I have put together and the recipe card below.


Remember to pin it to easily reference it later or if you are planning to make it in the future! Or share with friends!


Looking forward to share more recipes with you soon!


Happy weaning!


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This bread and butter pudding is great for baby led weaning first foods and finger foods for babies with no teeth, because it's so soft! Perfect for a healthy breakfast, lunch or dinner and can turn picky eaters around.



Bread and butter pudding

Bread and butter pudding

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This bread and butter pudding is great for baby led weaning and using up any old bread. It's quick and nutritious!



  1. Cut the bread slices in half on their diagonal.
  2. Butter the slices on one side and place them on a single layer in your chosen ovenproof dish (this should be buttered as well to prevent sticking), buttered side up.
  3. Sprinkle some blackcurrants and cinnamon.
  4. Layer the rest of the bread and top with more blackcurrants.
  5. Meanwhile, place the milk and the double cream in a sauce pan and heat until just below boiling point (do not boil!).
  6. Using a whisk, beat the eggs.
  7. Pour the milk mixture over the eggs, stirring constantly.
  8. Once mixed, pour the whole mixture over the bread.
  9. Bake for 30-40 minutes at 180 C/160 C fan/350 F/Gas 4.

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