Key Takeaways
- The oven at 300°F is the best method for a whole dish — it keeps the custard soft and the top slightly crisp
- A single portion reheats fine in the microwave in 60-90 second bursts on medium power
- Always add a splash of milk or cream before reheating — dried-out custard is the most common mistake
- Only reheat the portion you plan to eat, and only reheat leftovers once
- Bread and butter pudding should go in the fridge within two hours of baking to stay safe to eat later
The Best Way to Reheat Bread and Butter Pudding
Bread and butter pudding is one of those desserts that actually reheats really well, as long as you respect the custard.
The short answer is: reheat a whole dish in the oven, and reheat a single portion in the microwave.
I’ve made this mistake myself — blasting a full dish in the microwave and ending up with a rubbery edge and a cold middle. The oven is gentler and more even.
Whichever method you pick, the goal is the same: bring the custard back to a soft, just-set texture without letting the bread dry out or turn tough.
This dessert shares a lot in common with other custard-based bakes when it comes to reheating logic. If you’ve ever wondered how to reheat quiche without it turning rubbery, the same low-and-slow instinct applies here.
| Method | Best For | Time | Temperature |
|---|---|---|---|
| Oven | Whole dish or large portions | 20-25 minutes | 300°F (150°C) |
| Microwave | Single servings | 60-90 seconds | Medium power (50-60%) |
How to Reheat Bread and Butter Pudding in the Oven
This is my go-to method for a full dish, and honestly the only one I’d trust for a special occasion leftover.
Step 1: Bring It Out of the Fridge
Take your bread and butter pudding out of the fridge and let it sit at room temperature for about 30 minutes before it goes in the oven.
Skipping this step means the middle stays cold while the edges overcook — I’ve done it, it’s not worth the shortcut.
Step 2: Preheat the Oven
Preheat your oven to 300°F (150°C). This is low enough to warm the pudding through gently without scrambling the eggs in the custard.
Step 3: Add Moisture Back In
Transfer the pudding to an oven-safe dish if it isn’t already in one.
Drizzle a tablespoon or two of milk, cream, or a little whisked egg over the top before it goes back in the oven.
This one step is what separates a moist reheat from a dry, sad one.
Step 4: Cover and Reheat
Cover the dish loosely with foil so the top doesn’t scorch, and place it on the middle rack.
Reheat for 20-25 minutes for a full dish, checking that the center is hot all the way through.
If you like a crisp top, pull the foil off for the last 5 minutes.
Step 5: Serve
Once it’s steaming and the custard looks soft-set rather than sunken, it’s ready.
Serve with vanilla ice cream, warm custard, or a pour of heavy cream — the same way you’d finish off a bowl of reheated apple crumble.
How to Reheat Bread and Butter Pudding in the Microwave
If you’re only dealing with a single serving, the microwave is faster and honestly works just fine.
Step 1: Add Moisture
Put your portion in a microwave-safe dish and spoon a little milk or cream over the top.
Cover loosely with a damp paper towel — this traps steam and keeps the bread from turning leathery.
Step 2: Reheat in Short Bursts
Microwave on medium power (around 50-60%) for 60-90 seconds.
Check it, give the dish a quarter turn, and add another 30-second burst if needed.
Full power almost always overcooks the custard at the edges before the middle catches up.
Step 3: Rest Briefly, Then Serve
Let it sit for a minute after microwaving — the residual heat finishes the job without further cooking the eggs.
Then serve straight away while it’s hot.
Tips for Reheating Bread and Butter Pudding Successfully
A few small habits make the difference between a great second serving and a disappointing one.
Only Reheat Once
Bread and butter pudding really is a one-and-done reheat.
Repeated reheating breaks down the bread’s structure and dries the custard out further each time, so portion your leftovers before you refrigerate them.
Always Thaw Frozen Pudding First
If you froze your pudding, move it to the fridge overnight before reheating.
Reheating straight from frozen isn’t recommended: uneven heating makes it harder to be sure the center actually reaches a safe temperature, on top of leaving you with a soggy exterior and a still-cold middle. If you do reheat from frozen, check with a food thermometer that the center reaches 165°F (74°C), and if any part still looks or feels cold and un-cooked, don’t eat it — reheat further or discard it.
Add Extra Milk or Cream Every Time
Moisture loss is the single biggest issue with reheated bread and butter pudding.
A splash of milk, cream, or beaten egg before reheating replaces what the bread absorbs and dried out overnight in the fridge.
Watch the Toppings
If your pudding has a streusel or sugar-crusted top, keep it uncovered for the last few minutes in the oven so it doesn’t go soft and steamy.
Is It Safe to Reheat Bread and Butter Pudding?
Yes, reheating bread and butter pudding is safe, provided you’ve stored and reheated it correctly.
Because it’s an egg-and-dairy custard baked into bread, it needs the same care as any other perishable dessert.
According to the FoodSafety.gov cold food storage guidance, cooked dishes containing eggs and dairy should go into the refrigerator within two hours of cooking, or within one hour if the room is above 90°F.
Leftovers are good for about 3-4 days in the fridge, and up to about 2-3 months in the freezer for best quality.
When reheating, make sure the pudding reaches a steaming-hot internal temperature throughout — the USDA recommends reheating leftovers to 165°F to be safe.
If your pudding has an off smell, a slimy texture, or has sat out longer than recommended, don’t try to reheat it — throw it out rather than risk foodborne illness.
This is the same caution I’d apply to any dairy-based leftover, whether it’s a custard pudding or something like reheated rice pudding.
Reheating Different Types of Bread and Butter Pudding
Not all bread and butter puddings are created equal, and the bread you used affects how it reheats.
Panettone Bread and Butter Pudding
Panettone is airier and slightly sweeter than plain white bread, so it dries out faster.
Reheat it in the oven at 300°F for about 20 minutes, in the same dish it was baked in, with a little extra milk poured over the top first.
Brioche Bread and Butter Pudding
Brioche is rich and buttery, which actually helps it hold moisture a bit better than plain bread.
Still, give it 20-25 minutes in the oven with a drizzle of milk or whisked egg so the enriched dough doesn’t toughen up.
Sourdough or Crusty Bread Versions
These versions have more structure and can handle slightly longer reheating without falling apart, but they also soak up more added moisture — don’t be shy with the milk.
What to Serve With Reheated Bread and Butter Pudding
A hot bowl of custard or a scoop of vanilla ice cream is the classic pairing, and for good reason — the cold-hot contrast works with almost any warm bread pudding.
A dusting of cinnamon or nutmeg over the top right before serving also freshens up leftovers that have been sitting a day or two.
If you’re rounding out a bigger comfort-food spread, reheated bread pudding sits nicely alongside other make-ahead bakes, the same way you might plan reheats for toad in the hole or a pasta bake for a family dinner.
Frequently Asked Questions
Can you reheat panettone bread and butter pudding?
Yes. Reheat it in the oven at 300°F for about 20 minutes in the dish it was baked in, adding a little milk on top first since panettone dries out quickly.
Can you reheat brioche bread and butter pudding?
Yes, brioche reheats well in the oven for 20-25 minutes at 300°F. Add a splash of milk or whisked egg before reheating to keep the enriched dough soft.
Does reheated bread and butter pudding taste good?
It does, as long as you replace the moisture it loses in the fridge. A splash of milk or cream before reheating keeps the custard soft instead of dry.
Can you reheat bread and butter pudding from frozen?
It's better to thaw it in the fridge overnight first. Reheating straight from frozen makes it much harder to heat evenly, so you can end up with a soggy exterior while the center stays cold and undercooked — a food safety risk, not just a texture problem. If you must reheat from frozen, check with a food thermometer that the center reaches 165°F, and don't eat any part that isn't fully heated through.
How many times can you reheat bread and butter pudding?
Only once. Repeated reheating dries out the bread and breaks down the custard, so portion leftovers before refrigerating so you only reheat what you'll eat.