Go Back Email Link
Mary Berry Bread and Butter Pudding

Mary Berry Bread and Butter Pudding

Mary Berry's bread and butter pudding is a classic British comfort dessert — buttery bread, creamy custard, plump sultanas and a golden top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Dessert
Cuisine: British
Calories: 485
Ingredients Method Notes

Ingredients
  

  • Pudding:
  • 8 thick slices white bread slightly stale
  • 75 g unsalted butter softened
  • 75 g sultanas
  • 2 tbsp brandy or orange juice optional
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 3 tbsp caster sugar
  • Zest of 1 unwaxed lemon
  • Custard:
  • 4 large eggs
  • 2 large egg yolks
  • 75 g caster sugar
  • 300 ml double cream
  • 300 ml whole milk
  • 1 tsp vanilla extract
  • To Finish:
  • 2 tbsp demerara sugar
  • Freshly grated nutmeg

Method
 

  1. Soak sultanas in brandy or orange juice for 20 minutes if using. Set aside.
  2. Butter each slice of bread generously on one side. Cut into triangles.
  3. Grease a deep 28x20cm ovenproof dish. Layer half the bread triangles buttered side up. Scatter over sultanas, cinnamon, half the caster sugar, and lemon zest. Add remaining bread triangles buttered side up. Sprinkle with remaining sugar.
  4. Whisk eggs, yolks, and caster sugar together. Add double cream, milk, and vanilla. Whisk until smooth.
  5. Pour custard slowly over the bread. Press bread down gently. Leave to soak for 30–60 minutes.
  6. Preheat oven to 180°C / 160°C fan / Gas 4. Place pudding dish in a large roasting tin. Sprinkle demerara sugar and nutmeg over the top. Pour enough just-boiled water into the roasting tin to come halfway up the sides of the dish.
  7. Bake for 35–40 minutes until custard is just set with a slight wobble in the centre and the bread tips are deep golden.
  8. Remove from water bath. Rest 5–10 minutes. Serve warm with pouring cream, custard, or ice cream.

Notes

Use slightly stale bread — fresh bread becomes too mushy.
Butter the bread generously right to the edges — do not hold back.
Soak for at least 30 minutes before baking — an hour gives an even better result.
Always use a water bath for a silky, trembling custard set.
The custard should still wobble very slightly in the centre when done — do not overbake.
Can be assembled the night before and refrigerated overnight before baking.
QR Code linking back to recipe