Mary Berry Bread and Butter Pudding is made with feather-light layers of buttered white bread, plump juicy sultanas, and a rich, velvety custard infused with vanilla and nutmeg. The result is a golden, puffed-up dessert with a crisp, sugary crust and a soft, melting interior that defines traditional British comfort food. It is the ultimate way to use up leftover loaf and makes a heartwarming family pudding for six.
Mary Berry Bread and Butter Pudding Ingredients
- 50g (2 oz) Butter: Softened. Plus extra for greasing the dish.
- 8 Slices White Bread: Use a standard thin-sliced loaf. It absorbs the custard better than thick artisan bread.
- 50g (2 oz) Sultanas: Or currants, if preferred.
- 2 teaspoons Demerara Sugar: For the crunchy topping.
- Freshly Grated Nutmeg: Generous amount.
For the Custard:
- 300ml (1/2 pint) Full-Fat Milk: The base of the liquid.
- 300ml (1/2 pint) Double Cream: Adds the luxurious richness characteristic of Mary’s recipes.
- 3 Large Eggs: To set the custard.
- 25g (1 oz) Caster Sugar: To sweeten the liquid.
- 1 teaspoon Vanilla Extract: For aroma.
How To Make Mary Berry Bread and Butter Pudding
- Prepare the bread: Grease a 1.2-litre (2-pint) oblong ovenproof dish with a little butter. Remove the crusts from the slices of bread. Spread the butter generously over one side of each slice. Cut each slice diagonally into two triangles.
- Layer the dish: Arrange a layer of bread triangles (buttered-side up) in the base of the dish. Sprinkle with half of the sultanas. Arrange a second layer of bread over the fruit, slightly overlapping the slices like roof tiles. Sprinkle the remaining sultanas on top and finish with the final layer of bread.
- Make the custard: In a measuring jug or bowl, whisk together the milk, double cream, eggs, caster sugar, and vanilla extract until well combined and smooth.
- Soak the pudding: Pour the custard mixture evenly over the bread layers. Press the bread down gently with a fork so the liquid rises up and covers the slices. Crucial Step: Sprinkle the demerara sugar over the top and grate a generous amount of fresh nutmeg over the surface. Leave the pudding to stand for 30 minutes to allow the bread to soak up the custard.
- Bake the dessert: Preheat the oven to 180°C (160°C Fan/350°F/Gas 4). Bake the pudding on the middle shelf for 30 to 40 minutes. It is ready when the custard is set (no longer runny), and the top is puffed up and golden brown.
Recipe Tips
- The Soaking Time: Do not skip the 30-minute rest before baking. This allows the dry bread to act like a sponge, absorbing the rich liquid. If you bake it immediately, the custard will cook around the bread rather than inside it, resulting in a dry pudding.
- Bread Choice: While you can use brioche for a richer version, Mary Berry traditionally champions standard white sliced bread for this recipe as it creates the classic texture without becoming too heavy.
- Nutmeg Freshness: Freshly grated nutmeg has a warmth and potency that pre-ground nutmeg lacks. It is the signature scent of a proper bread and butter pudding.
- Don’t Overcook: The pudding should still have a slight wobble in the center when you take it out. It will continue to firm up as it cools.
What To Serve With Bread and Butter Pudding?
This pudding is rich and creamy enough to be served on its own, but it pairs beautifully with a pouring of cold single cream to contrast with the hot custard. For a sharper contrast, serve with stewed rhubarb or poached pears to cut through the dairy. A scoop of vanilla ice cream melting into the warm crust is also a crowd favorite.
How To Store Leftovers Bread and Butter Pudding?
- Refrigerate: Allow the pudding to cool completely. Cover the dish with foil and refrigerate for up to 2 days.
- Reheat: Reheat individual portions in the microwave, or cover the dish with foil and warm in a 160°C oven for 20 minutes. Note that the crispy top will soften upon reheating.
- Freeze: It is not recommended to freeze this dish once baked, as the custard can separate and the bread can become waterlogged upon thawing.
Bread and Butter Pudding Nutrition Facts
- Calories: ~380 kcal
- Fat: 28g
- Carbohydrates: 25g
- Protein: 8g
- Nutrition information is estimated per serving based on 6 servings.
FAQs
Yes, for a more rustic, chewy texture, you can leave the crusts on. However, Mary Berry removes them for a delicate, melt-in-the-mouth finish.
You can, but the custard will be thinner and less flavorful. The combination of full-fat milk and double cream is what gives the pudding its luxurious, soufflé-like lift.
This usually happens if the eggs weren’t whisked thoroughly into the milk, or if the pudding was underbaked. Ensure the custard is fully set in the middle before removing from the oven.
Try More Recipes:
- Mary Berry Shortbread Cookie Recipe
- Mary Berry Soda Bread Recipe
- Mary Berry Gingerbread Traybake Recipe
Mary Berry Bread and Butter Pudding Recipe
Description
A traditional British pudding with layers of buttered white bread and sultanas soaked in a rich vanilla and nutmeg custard.
Ingredients
Instructions
- Prepare the bread: Butter bread, remove crusts, and cut into triangles.
- Layer the dish: Layer bread and sultanas in a greased dish.
- Make the custard: Whisk milk, cream, eggs, sugar, and vanilla.
- Soak the pudding: Pour custard over bread; top with sugar/nutmeg. Stand 30 mins.
- Bake the dessert: Bake at 180°C for 30-40 mins until golden and set.
Notes
- Letting the pudding stand for 30 minutes ensures the bread absorbs the custard.
- Use fresh nutmeg for the authentic aromatic flavor.
- Do not overbake; the center should have a slight wobble.
