Mary Berry Bread And Butter Pudding

This is the dessert your nan swore by: simple white bread, a scattering of sultanas, and a slow-set custard. But Mary Berry’s Bread and Butter Pudding elevates it with citrus zest, a whisper of spice, and the confidence of years in British ovens. It’s a dish steeped in Sunday roasts, cosy nights, and the unapologetic joy of double cream.

Mary’s version keeps it humble yet refined. No brioche, no showboating—just a custard-soaked bake that tastes of home, built for cool evenings and second helpings.

Why You’ll Love This Dish

• Rich, golden top with a creamy, custard-soaked base.
• Perfect use for leftover or stale bread — nothing wasted.
• Hits nostalgic comfort and refined simplicity in one bake.
• Ready in under 90 minutes, with only one bowl and one dish.
• Pairs with cream, custard, or even citrusy ice cream for contrast.

Ingredients That Matter

• 150g mixed sultanas and raisins: Natural sweetness and chew.
• 75g caster sugar: Fine enough to dissolve into the custard.
• Zest of 1 lemon or orange: Adds brightness and depth.
• ½ tsp mixed spice: Just enough to warm the palate.
• 8 slices white bread (crusts removed): Slightly stale works best.
• 100g melted butter: For richness and that signature golden top.

For the Custard

• 2 free-range eggs
• 300ml double cream
• 150ml whole milk
• 2 tbsp demerara sugar: For a crackly caramelised top.

How To Make Mary Berry Bread and Butter Pudding

1. Preheat oven to 180°C/350°F/Gas 4. Grease a 1.5L (2.5-3 pint) ovenproof dish.
2. Mix fruit and flavouring: In a bowl, combine sultanas, caster sugar, zest, and spice. Stir to combine.
3. Prepare bread: Cut each slice into thirds. Dip one side of each in melted butter.
4. Layer the dish: Place a layer of buttered bread (butter side down) to cover the base. Scatter half the fruit mix. Add a second bread layer (butter side up), then remaining fruit. Finish with a final bread layer, butter side up.
5. Make the custard: Whisk eggs, cream, and milk until smooth.
6. Soak and rest: Pour custard evenly over bread. Sprinkle demerara sugar on top. Let sit 30–60 minutes if time allows.
7. Bake: Place dish on a baking tray. Bake 35–40 minutes until puffed and golden. Serve hot for peak comfort.

Common Mistakes to Avoid

• Using fresh bread: It won’t soak up custard properly and may go soggy.
• Underseasoning: A pinch of spice or citrus lifts the whole dish.
• Skipping the rest time: Soaking pre-bake ensures a moist, set interior.
• Overcrowding the dish: Layers need room to puff and crisp.
• Forgetting the sugar topping: It’s key for that golden, crackly finish.

What To Serve With

• Roast beef or lamb
• Crispy roast potatoes
• Steamed green beans
• Braised red cabbage
• Green salad with vinaigrette
• Crusty bread or sourdough
• Pickled beetroot or gherkins

Storage and Reheating

• To store: Cool completely. Store for 2 days.
• To freeze: Store for 3 months wirh wrap it tightly.

To reheat:

• Oven: 180°C (350°F) for 10–15 minutes.
• Microwave: Short 30-second bursts until warm.

FAQs

Q: Can I use brioche instead of white bread?
A: Yes, for a richer version—but Mary prefers the plain white base.

Q: Why does mine go soggy?
A: Either the bread is too fresh, or you didn’t let it soak long enough pre-baking.

Q: What bread works best?
A: Slightly stale white sandwich bread. Brioche or panettone also work for richer variations.

Q: How do I get a crispy top?
A: Sprinkle with demerara sugar before baking and bake uncovered.

Nutrition Facts (Per Serving)

• Calories: 400
• Fat: 20g
• Saturated Fat: 12g
• Carbs: 45g
• Sugar: 25g
• Protein: 8g
• Sodium: 250mg

Try More Recipes:

• Mary Berry’s Death By Chocolate Cake
• Mary Berry Chiffon Cake Recipe
• Mary Berry Apple Strudel