Mary Berry Bread and Butter Pudding Recipe

This Mary Berry Bread and Butter Pudding is a classic British dessert made from layers of buttered bread, plump sultanas, warm spices, and a silky custard mixture baked until golden. It’s comforting, budget-friendly, and incredibly easy to prepare.
The pudding turns beautifully soft in the centre with a slightly crisp top, making it perfect for family dinners, weekend baking, or nostalgic desserts. With simple pantry ingredients and a gentle oven-baking method, this recipe gives you a warm, custardy treat that tastes like home.

What Is Mary Berry Bread and Butter Pudding?

Mary Berry’s Bread and Butter Pudding is a traditional baked custard dessert made from buttered slices of bread layered in a dish, sprinkled with dried fruit, and soaked in an egg-and-milk custard. As it bakes, the bread absorbs the custard, creating a soft, rich texture with golden edges. It’s one of the most comforting desserts in British baking.

Other Popular Mary Berry Recipes

• Mary Berry Italian Chicken
• Mary Berry Sultana Fairy Cakes
• Mary Berry Baked Apples
• Mary Berry Caramel Shortbread

Why This Recipe Is Worth Trying

• Uses leftover bread – A great way to reduce food waste.
• Easy and forgiving – Perfect for both beginners and seasoned bakers.
• Warm and comforting flavour – Cinnamon, butter, and custard blend beautifully.
• Affordable ingredients – Ideal for large families or simple desserts.
• Customisable base – Works well with brioche, raisin bread, or croissants.
• Perfect for cold days – A cosy dessert that feels like a hug.

Essential Ingredients to Make Mary Berry Bread and Butter Pudding

• 8 slices white bread (stale or 1–2 days old works best)
• 50g softened butter (for spreading)
• 75g sultanas or raisins
• 3 large eggs
• 300ml whole milk
• 150ml double cream
• 50g caster sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Optional: grated nutmeg for topping

Handy Kitchen Tools for Best Results

• Medium-sized baking dish
• Mixing bowl
• Whisk
• Sharp knife for trimming bread
• Pastry brush (optional)
• Measuring jug

Step-by-Step Guide to Making Mary Berry Bread and Butter Pudding

• Prepare the bread: Butter each slice on one side and cut into triangles or halves.
• Layer the bread: Arrange buttered bread pieces in the baking dish, slightly overlapping.
• Add dried fruit: Scatter sultanas between and over the bread layers.
• Make the custard: Whisk eggs, milk, cream, sugar, vanilla, and cinnamon until combined.
• Pour the mixture: Slowly pour the custard over the bread, ensuring even soaking.
• Rest briefly: Let the pudding sit for 10 minutes so the bread absorbs flavour.
• Bake in the oven: Cook until golden, risen, and the custard is just set.
• Serve warm: Enjoy with cream, custard, or a dusting of icing sugar.

What I Got Wrong (And How I Fixed It)

• Bread floated on top – Pressing the slices slightly into the custard kept them in place.
• Custard turned watery – Reducing milk slightly and baking longer solved this.
• The top browned too fast – Covering with foil for part of the bake prevented burning.
• Sultanas dried out – Mixing some inside the layers kept them moist.

Healthier Version of Mary Berry’s Bread and Butter Pudding

• Swap whole milk for semi-skimmed milk.
• Replace sugar with a smaller amount of honey.
• Use wholemeal bread for extra fibre.
• Reduce butter or skip it entirely for a lighter version.

Ingredient Substitutions for Mary Berry Bread and Butter Pudding

• Replace white bread with brioche, panettone, or croissants.
• Swap sultanas for dried cranberries or chopped apricots.
• Use almond or oat milk for a dairy-free variation.
• Add chocolate chips instead of dried fruit for a sweeter version.

Pairing Ideas: What to Serve With Mary Berry Bread and Butter Pudding

• Warm custard – Enhances the creamy texture.
• Pouring cream – Adds richness with minimal effort.
• Vanilla ice cream – Creates a hot-and-cold contrast.
• Stewed berries – Balances sweetness with freshness.
• Caramel sauce drizzle – For extra indulgence.

Expert Tips to Make Perfect Mary Berry Bread and Butter Pudding

• Use slightly stale bread for better custard absorption.
• Let the custard soak in before baking for a softer texture.
• Trim crusts if you prefer a smoother top layer.
• Bake gently—too high heat can scramble the custard.
• Spread butter evenly for a balanced flavour.
• Choose whole milk or cream for a richer result.
• Allow a brief rest before serving for easier slicing.

Creative Ways to Customize Mary Berry Bread and Butter Pudding

• Add orange zest for a bright, citrusy flavour.
• Mix in cocoa powder for a chocolatey twist.
• Use marmalade between bread slices for a tangy depth.
• Add chopped nuts to the top for crunch.
• Swap vanilla for almond extract to change the flavour profile.
• Sprinkle demerara sugar before baking for a golden crunch.

Storing Mary Berry Bread and Butter Pudding the Right Way

• Cool fully before storing to avoid condensation.
• Refrigerate leftovers for up to 3 days in an airtight container.
• Freeze portions for up to 2 months for easy future desserts.
• Avoid stacking slices—custard-based desserts can stick.

How to Reheat Mary Berry Bread and Butter Pudding (If Needed)

Reheat in the oven at 160°C (320°F) for 10–12 minutes until warm. If microwaving, heat in 20-second bursts to avoid overcooking the custard. Add a splash of milk if it seems dry.

Nutritional Breakdown (per serving)

• Calories: ~280
• Carbohydrates: 27g
• Protein: 7g
• Fat: 16g
• Fibre: 1g
• Sugar: varies by bread choice

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FAQs

How do I stop bread and butter pudding from going soggy?

A pudding becomes soggy when too much custard is added or the bread isn’t given time to absorb it. Let the custard soak for at least 10 minutes before baking, and use slightly stale bread, which holds its shape better.

Why is my bread and butter pudding dry instead of creamy?

Dryness usually means not enough custard or overbaking. Ensure the bread is well-coated with the custard mixture and bake just until the centre is set but still soft—overbaking causes the custard to stiffen.

Can I make bread and butter pudding ahead of time?

Yes. Assemble the pudding, cover it, and refrigerate for up to 12 hours before baking. This actually improves texture by allowing the bread to fully absorb the custard.

How do I prevent raisins or sultanas from burning on top?

Push the dried fruit slightly between the bread layers rather than leaving them exposed. You can also cover the dish with foil for the first half of baking.

Wrapping It Up

Mary Berry Bread and Butter Pudding is a timeless British dessert that combines simplicity with pure comfort. Whether you use everyday bread or something luxurious like brioche, this pudding delivers warm flavours, soft textures, and a nostalgic sweetness that’s hard to resist. It’s the perfect dessert for families, holidays, and cosy evenings at home.