Fairy bread is a beloved Australian children’s party treat that’s as simple as it is nostalgic: soft white bread spread with butter and covered in hundreds and thousands (rainbow sprinkles). It’s not a dessert with complex techniques—it’s about texture and joy, with the buttery base holding the crunchy, sweet sprinkles in place. This recipe gives you the classic version plus a few creative twists, all in under 10 minutes.
Ingredients
- 8 slices soft white bread (such as sandwich bread)
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (150 g) hundreds and thousands (rainbow sprinkles), plus more if needed
Instructions
- Place the softened butter in a small bowl and stir with a spatula until it’s spreadable and smooth. If your butter is too firm, microwave it in 5-second bursts until soft but not melted.
- Lay the bread slices on a clean work surface. Using a butter knife, spread a thin, even layer of butter over one side of each slice, reaching all the way to the edges. The butter should be thick enough to hold the sprinkles but not so thick that it squishes out when you bite.
- Pour the hundreds and thousands into a shallow dish or plate. One at a time, press the buttered side of each bread slice into the sprinkles, gently pressing down so the sprinkles stick evenly. You can also sprinkle the sprinkles over the bread if you prefer a lighter coating.
- Shake off any excess sprinkles and place the fairy bread on a cutting board, sprinkle-side up.
- Using a sharp knife, cut each slice into triangles (or any shape you like) and serve immediately. The sprinkles will soften if left too long, so enjoy them right away.
Tips
- Use fresh, soft bread: Stale or crusty bread will crack when you spread the butter and won’t hold the sprinkles as well. Choose a soft, fluffy white loaf for the best texture.
- Butter matters: Softened butter is key—cold butter tears the bread. If you’re dairy-free, use a vegan butter or margarine; it works just as well.
- Sprinkle quality: Look for “hundreds and thousands� (the tiny round sprinkles) rather than jimmies (long sticks) or nonpareils (tiny balls). They stick better and give that classic look. If you only have jimmies, chop them slightly or press them firmly.
- Don’t overdo the butter: Too much butter makes the bread soggy and the sprinkles slide off. A thin, even layer is all you need.
Serving Suggestions
Fairy bread is a party staple in Australia, often served at children’s birthdays alongside other finger foods like sausage rolls, party pies, and fruit platters. It’s also a fun after-school snack or a whimsical addition to a brunch table. For a grown-up version, serve it with a cup of tea or coffee—the contrast of sweet sprinkles and plain bread is surprisingly satisfying.
Variations
- Chocolate fairy bread: Swap the butter for chocolate-hazelnut spread or a thin layer of chocolate frosting. Use chocolate sprinkles or a mix of chocolate and rainbow.
- Vegan fairy bread: Use plant-based butter and ensure your sprinkles are vegan (some contain shellac or beeswax). Most major brands are vegan, but check the label.
- Fancy shapes: Use cookie cutters to make stars, hearts, or animals before dipping in sprinkles. This is perfect for themed parties.
- Brioche or milk bread: For a richer version, use brioche or Japanese milk bread. The texture is softer and slightly sweet, which pairs beautifully with the butter and sprinkles.
Storage and Reheating
Fairy bread is best eaten immediately—within 1 hour of making it. If you must prepare it ahead, assemble it no more than 2 hours before serving and cover with plastic wrap to keep the bread from drying out. Do not refrigerate, as the butter will harden and the sprinkles will become soft and lose their crunch. Leftovers (if any) can be stored in an airtight container at room temperature for up to 24 hours, but the texture will degrade significantly. There’s no need to reheat—fairy bread is served cold or at room temperature.
Frequently Asked Questions
Can I use any type of bread? Yes, but soft white bread is traditional. Whole wheat or sourdough will work, but the texture will be heartier and the sprinkles may not stick as well due to a drier surface. If you use a crusty bread, consider toasting it lightly and letting it cool before buttering.
What are hundreds and thousands? They are tiny, round, rainbow-colored sprinkles (also called “fairy sprinkles� in some countries). They are different from jimmies (long, thin sprinkles) or nonpareils (tiny balls). If you can’t find them, use any sprinkles you have—just press them firmly into the butter.
Can I make fairy bread ahead of time? You can, but it’s not recommended. The sprinkles will absorb moisture from the butter and become soft, and the bread may become slightly soggy. If you must, assemble it no more than 2 hours ahead and keep it covered at room temperature.
Is fairy bread only for kids? No! It’s a nostalgic treat for adults too, especially at themed parties or as a fun dessert. You can make a “fancy� version with brioche and gourmet sprinkles for a grown-up twist.
Can I use margarine instead of butter? Yes, margarine or plant-based butter works perfectly. Just make sure it’s softened to the same consistency as butter.
Why do my sprinkles fall off? This usually happens if the butter is too thin or the bread is too dry. Make sure you spread a generous, even layer of butter, and press the bread firmly into the sprinkles. Also, use fresh bread—stale bread won’t hold the butter well.
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