This delicious Mary Berry Bread and Butter Pudding is an easy, comforting dessert made with simple ingredients like buttery bread, creamy custard, and a touch of citrus. Perfect for a warm, cozy treat, this classic pudding has a crispy, caramelized top and soft layers, and you can even use day-old bread to make it!
Ingredients Needed
Pudding Base:
- 150g/5oz mixed sultanas and raisins
- 75g/3oz caster sugar
- Zest of 1 lemon or orange, finely grated
- ½ tsp mixed spice
- 8 thin slices white bread, crusts removed
- 100g/4oz butter, melted
Custard:
- 2 free-range eggs
- 300ml/½ pint double cream (1¼ cups)
- 150ml/¼ pint milk (½ cup)
- 2 tbsp demerara sugar (for sprinkling on top)
How To Make Bread And Butter Pudding
- Preheat the Oven: Preheat to 180°C / 350°F / Gas 4. Grease a 2½-3 pint (1.4-1.7 liters) ovenproof dish, approximately 18 x 23 x 5 cm (7 x 9 x 2 in), with some melted butter.
- Mix Fruit and Spices: In a bowl, combine the dried fruit, caster sugar, lemon or orange zest, and mixed spice. Toss to mix well.
- Layer Bread and Fruit: Cut each slice of bread into three strips. Layer the bread strips in the dish, buttered-side down. Sprinkle half the dried fruit mixture over the bread. Repeat the layering with another layer of buttered bread strips, followed by the remaining dried fruit mixture. Finish with a final layer of bread strips, buttered-side up.
- Prepare Custard and Add to Pudding: In a separate bowl, beat together the eggs, cream, and milk. Pour the custard over the layered bread and fruit. Sprinkle the top with demerara sugar, then leave the pudding to stand for about 1 hour if time allows.
- Bake: Bake for 30-40 minutes or until the top is golden-brown and crisp, and the pudding is slightly puffed up. Serve hot, or cold if preferred.
Recipe Tips
- Soak the pudding for 1 hour before baking: Letting the custard sit helps all layers absorb the flavors and ensures an even bake.
- Butter each bread slice generously: Butter adds richness and helps the bread crisp up nicely on top for a golden, caramelized crust.
- Layer the bread carefully: Start with buttered side down, then alternate layers, finishing with buttered side up for a beautiful top crust.
- Bake until golden and slightly puffed: A well-baked pudding will have a golden-brown crust and slightly risen edges, showing it’s fully set inside.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Bread and Butter Pudding cool to room temperature. Place it in an airtight container or cover the dish tightly with plastic wrap, and refrigerate for up to 3 days.
- Freeze: Once cooled, transfer the pudding to a freezer-safe container. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight before serving.
- Reheat: Preheat the oven to 160°C / 325°F. Place the pudding in an ovenproof dish, cover loosely with foil, and heat for about 15-20 minutes until warm.
Nutrition Facts
Serving Size: 1 serving
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 250mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Curried Parsnip Soup
- Mary Berry Apple And Cinnamon Scones
- Mary Berry Chocolate Bundt Cake
- Mary Berry Salmon And Asparagus Quiche
Mary Berry Bread And Butter Pudding
Description
This delicious Mary Berry Bread and Butter Pudding is an easy, comforting dessert made with simple ingredients like buttery bread, creamy custard, and a touch of citrus. Perfect for a warm, cozy treat, this classic pudding has a crispy, caramelized top and soft layers, and you can even use day-old bread to make it!
Ingredients
Pudding Base:
Custard:
Instructions
- Preheat the Oven: Preheat to 180°C / 350°F / Gas 4. Grease a 2½-3 pint (1.4-1.7 liters) ovenproof dish, approximately 18 x 23 x 5 cm (7 x 9 x 2 in), with some melted butter.
- Mix Fruit and Spices: In a bowl, combine the dried fruit, caster sugar, lemon or orange zest, and mixed spice. Toss to mix well.
- Layer Bread and Fruit: Cut each slice of bread into three strips. Layer the bread strips in the dish, buttered-side down. Sprinkle half the dried fruit mixture over the bread. Repeat the layering with another layer of buttered bread strips, followed by the remaining dried fruit mixture. Finish with a final layer of bread strips, buttered-side up.
- Prepare Custard and Add to Pudding: In a separate bowl, beat together the eggs, cream, and milk. Pour the custard over the layered bread and fruit. Sprinkle the top with demerara sugar, then leave the pudding to stand for about 1 hour if time allows.
- Bake: Bake for 30-40 minutes or until the top is golden-brown and crisp, and the pudding is slightly puffed up. Serve hot, or cold if preferred.
Notes
- Soak the pudding for 1 hour before baking: Letting the custard sit helps all layers absorb the flavors and ensures an even bake.
- Butter each bread slice generously: Butter adds richness and helps the bread crisp up nicely on top for a golden, caramelized crust.
- Layer the bread carefully: Start with buttered side down, then alternate layers, finishing with buttered side up for a beautiful top crust.
- Bake until golden and slightly puffed: A well-baked pudding will have a golden-brown crust and slightly risen edges, showing it’s fully set inside.
Mary Berry Bread And Butter Pudding