Traditional homemade brioche bread and butter pudding is a real treat for a cozy family finale and so easy to make! No complicated steps, just combine the buttery brioche and rich custard and let the oven work its magic. Make it once and you’ll never go back to standard bread and butter puddings. It’s delicious with a pour of extra cream, a handful of fresh raspberries, a dusting of nutmeg, a hot cup of coffee; in fact most things.
Mary Berry Brioche Bread and Butter Pudding Recipe Ingredients
- 1 small brioche loaf (approx. 500g), sliced and crusts removed if preferred
- 50g (2 oz) unsalted butter, softened
- 50g (2 oz) sultanas or raisins
- 3 large eggs
- 50g (2 oz) caster sugar
- 250ml (9 fl oz) whole milk
- 300ml (1/2 pint) double cream
- 1 teaspoon vanilla extract
- Freshly grated nutmeg, to taste
- 1 tablespoon demerara sugar (for the crunchy topping)
How To Make Mary Berry Brioche Bread and Butter Pudding Recipe
- Prepare the dish and bread: Preheat your oven to $180^\circ C$ ($160^\circ C$ fan / Gas Mark 4). Lightly grease a 1.5-litre (1.5-quart) ovenproof baking dish with a little butter. Butter each slice of brioche on one side. Cut the slices into triangles or smaller squares for a more rustic look.
- Layer the fruit and bread: Arrange half of the buttered brioche slices in the bottom of the prepared dish, overlapping them slightly. Sprinkle the sultanas evenly over the bread. Layer the remaining brioche slices on top, buttered-side up, creating a beautiful pattern.
- Whisk the rich custard: In a medium mixing bowl, whisk together the eggs and caster sugar until well combined. Gradually pour in the milk and double cream, then stir in the vanilla extract. Whisk gently to ensure the mixture is smooth and the sugar has dissolved.
- The essential soak: Pour the custard mixture slowly and evenly over the brioche, ensuring every slice is coated. Sprinkle a generous amount of freshly grated nutmeg over the top. Let the pudding stand for at least 30 minutes (or up to an hour) before baking; this is the secret to a perfectly soft and custardy center as the bread acts like a sponge.
- Bake to golden: Just before sliding the dish into the oven, sprinkle the demerara sugar over the top to create that signature Mary Berry crunch. Bake for 30 to 40 minutes until the pudding is well-risen, the custard is set but still has a slight wobble in the middle, and the top is a deep golden brown.
- Serve warm: Remove from the oven and let it sit for about 5 minutes to settle. Serve while hot and fragrant, digging deep to ensure everyone gets a mix of the crispy top and the meltingly soft interior.
Recipe Tips
- Brioche Choice: Using brioche instead of standard white bread provides a much richer, almost “cake-like” texture. If your brioche is a day or two old, it’s actually even better because it will soak up the custard more effectively without falling apart.
- Custard Consistency: Do not over-bake! The pudding is done when it’s slightly firm to the touch but still jiggly. If you bake it until it’s completely stiff, the custard will lose its silky mouthfeel.
- Fruit Variations: If you don’t like sultanas, you can use chocolate chips, dried cranberries, or even thin slices of apricot for a modern twist.
- The Stand Time: Never skip the 30-minute soaking period. If you bake it immediately, the liquid will stay at the bottom and the bread on top will remain dry.
What To Serve With Mary Berry Brioche Bread and Butter Pudding?
This Mary Berry Brioche Bread and Butter Pudding is a rich, sweet dessert that needs a creamy or acidic pairing! A Splash of Cold Heavy Cream is the quintessential choice for a classic finish. For a lighter touch, a side of Fresh Tart Berries adds a lovely brightness that cuts through the buttery brioche! A scoop of Vanilla Bean Ice Cream or a hot Double Espresso pairs wonderfully with the vanilla and nutmeg notes.
How To Store Mary Berry Brioche Bread and Butter Pudding
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Warm individual portions in the microwave for 30–45 seconds. For the best texture, reheat in the oven at $160^\circ C$ covered with foil for 10 minutes to prevent the top from burning.
- Avoid Freezing: It is not recommended to freeze bread and butter pudding, as the custard can become grainy and the bread soggy upon thawing.
Mary Berry Brioche Bread and Butter Pudding Nutrition Facts
- Calories: 410 kcal (per serving)
- Total Fat: 28 g
- Saturated Fat: 16 g
- Cholesterol: 185 mg
- Sodium: 210 mg
- Total Carbohydrates: 34 g
- Protein: 8 g
- Fiber: 1 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes! You can assemble the pudding up to the soaking stage and keep it covered in the fridge for up to 4 hours before baking. This is actually a great way to prep for a dinner party.
Yes, the eggs are fully cooked during the 40-minute baking process. The combination of eggs and cream is what creates the decadent custard.
You can, but Mary Berry’s version relies on double cream for that specific “luxury” texture. Using a lower-fat dairy will result in a thinner, less indulgent pudding.
Try More Recipes:
- Mary Berry Bread and Butter Pudding Recipe
- Mary Berry Shortbread Cookie Recipe
- Mary Berry Soda Bread Recipe
Mary Berry Brioche Bread and Butter Pudding Recipe
Description
A decadent, traditional British dessert featuring buttery brioche slices soaked in a rich vanilla custard and baked until golden and crispy.
Ingredients
Instructions
- Preheat oven to 180 C and grease a baking dish.
- Butter brioche slices and layer them with sultanas in the dish.
- Whisk eggs, sugar, milk, cream, and vanilla; pour over the bread.
- Top with nutmeg and let sit for 30 minutes to soak.
- Sprinkle with demerara sugar and bake for 30-40 minutes.
- Serve hot with extra cream or fruit.
Notes
- Soaking the bread is the secret to a professional texture.
- Use high-quality brioche for the richest flavor.
- Perfect for a comforting Sunday roast finale.
