Save a bread and butter pudding for a later date by storing it in the freezer. Depending on your plans, freeze it the day before you bake it to save assembling time, or freeze leftover bread pudding for a future dessert. No matter what stage in the cooking process you freeze the pudding, seal it in an airtight container to keep the pudding from absorbing odours or developing freezer burn. No matter how you freeze the pudding, use it within a month for best quality and flavour.
Create a bread and butter pudding from your favourite recipe up to the baking stage, or reserve leftovers from the baking pan.
Press cling film against of the surface of the pudding and against any exposed sides to seal out air.
Place the entire baking dish into a gallon-sized freezer bag.
Push the excess air from the bag and seal.
Use a permanent marker to write an expiration date on the freezer bag. Freeze the unbaked or baked pudding for up to one month.