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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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8 slices white bread (stale or 1–2 days old works best)
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50g softened butter (for spreading)
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75g sultanas or raisins
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3 large eggs
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300ml whole milk
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150ml double cream
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50g caster sugar
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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Optional: grated nutmeg for topping
Instructions
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Prepare the bread: Butter each slice on one side and cut into triangles or halves.
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Layer the bread: Arrange buttered bread pieces in the baking dish, slightly overlapping.
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Add dried fruit: Scatter sultanas between and over the bread layers.
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Make the custard: Whisk eggs, milk, cream, sugar, vanilla, and cinnamon until combined.
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Pour the mixture: Slowly pour the custard over the bread, ensuring even soaking.
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Rest briefly: Let the pudding sit for 10 minutes so the bread absorbs flavour.
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Bake in the oven: Cook until golden, risen, and the custard is just set.
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Serve warm: Enjoy with cream, custard, or a dusting of icing sugar.