Hello lovely readers! Today, I’m beyond excited to share a recipe close to my heart — the classic Mary Berry Bread and Butter Pudding. There’s something magical about using leftover bread to create a creamy, golden dessert that smells like cozy afternoons in the kitchen.
One bite and you’ll understand why this pudding is a timeless favorite — custardy, buttery, slightly sweet, and perfect for warming the soul.
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Overview of the Recipe
What It Is
A traditional British dessert made by layering buttered bread in a custard of eggs, milk, and sugar, then baking until golden and puffed. This version uses Mary Berry’s classic approach — simple, elegant, and utterly comforting.
Why You’ll Love It
- Uses leftover bread — zero waste!
- Quick to assemble, impressive to serve
- Creamy, soft custard with buttery bites of bread
- Perfect for teatime, dessert, or special occasions
What It Tastes Like
Golden, creamy custard enveloping lightly buttery bread. Warm, soft bites with a slightly caramelized top. A hint of vanilla or nutmeg can elevate it into a truly indulgent experience.
Ingredient List
- 200g leftover bread (stale works best)
- 50g butter, for greasing and spreading
- 3 large eggs
- 500ml whole milk
- 75g caster sugar (or adjust to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg (optional)
- 50g raisins or sultanas (optional)
- Icing sugar, for dusting
Tools Needed
- Ovenproof dish
- Small saucepan
- Mixing bowl
- Whisk
- Knife for spreading butter
- Baking sheet (optional, to toast bread slightly)
Suggested Substitutions & Additions
- Use brioche or challah for a richer pudding
- Add chocolate chips or dried cranberries for variation
- Coconut milk for a dairy-free option
- Top with custard sauce or cream for extra indulgence
How to Make Mary Berry Bread and Butter Pudding
Let’s step into the kitchen and make this classic dessert together — cozy aprons on, heart full of joy, and the smell of butter in the air.
Step 1 — Preheat Oven
Preheat your oven to 180°C (160°C fan) / 350°F. Grease your ovenproof dish with a bit of butter.
Step 2 — Prepare the Bread
Cut the bread into slices or cubes. Butter each slice lightly. If you like, toast the bread lightly for extra texture.
Step 3 — Layer the Bread
Arrange half the bread in the dish. Sprinkle over raisins or sultanas if using. Add the remaining bread on top.
Step 4 — Make the Custard
In a mixing bowl, whisk together eggs, sugar, milk, vanilla extract, and nutmeg. Pour evenly over the bread layers. Press gently so the bread absorbs the custard.
Step 5 — Bake
Bake in the preheated oven for 35–40 minutes, or until golden and set. The custard should be wobbly but not liquid in the center.
Step 6 — Serve
Allow to cool slightly. Dust with icing sugar, and serve warm with cream or custard sauce if desired.
What to Serve With Mary Berry Bread and Butter Pudding
- Custard sauce (classic)
- Fresh cream
- Ice cream (vanilla or caramel works beautifully)
- Fresh berries or compote for a fruity twist
Tips for Making It Perfect
- Use stale bread — it soaks custard better without falling apart
- Butter each slice generously
- Optional: soak raisins in warm water or rum for extra flavor
- Let the pudding rest 5–10 minutes before serving for the custard to set
Mary Berry Bread and Butter Pudding (Classic Comfort Dessert)
- Total Time: 55
- Yield: 4 servings 1x
Description
Classic Mary Berry Bread and Butter Pudding made with leftover bread, eggs, and custard. Warm, creamy, and comforting.
Ingredients
200g leftover bread
50g butter
3 large eggs
500ml whole milk
75g caster sugar
1 tsp vanilla extract
1/2 tsp ground nutmeg
50g raisins or sultanas
Instructions
1. Preheat oven to 180°C and grease dish.
2. Butter the bread and layer in dish.
3. Whisk eggs, sugar, milk, vanilla, and nutmeg.
4. Pour custard over bread and press gently.
5. Bake 35–40 minutes until golden.
6. Cool slightly and dust with icing sugar.
Notes
Store in refrigerator for up to 2 days. Serve warm.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
- Cholesterol: 110
Storage Instructions
- Refrigerator: Keep covered up to 2 days
- Reheat: Microwave or oven for a few minutes
- Freezing: Not recommended; custard may separate
General Information
Mary Berry’s bread and butter pudding is an iconic British dessert, celebrated for turning humble leftover bread into a luxurious, comforting treat. Its simplicity makes it accessible, while its custardy texture and golden top make it feel like a special indulgence.
Frequently Asked Questions
1. Can I use white or wholemeal bread?
Yes — brioche, challah, or any leftover bread works.
2. Can I add chocolate or fruits?
Absolutely — chocolate chips, dried cranberries, or apricots enhance flavor.
3. Can I prepare ahead?
Yes — assemble and refrigerate for up to 2 hours before baking.
4. How to make it gluten-free?
Use gluten-free bread slices.
Conclusion
This Mary Berry Bread and Butter Pudding is comfort in a dish — nostalgic, easy, and irresistibly satisfying. One bite and you’ll understand why it’s a classic.
Other Poulef favorites you might enjoy:
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Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 8g |
| Carbohydrates | 35g |
| Sugar | 18g |
| Fat | 9g |
| Saturated Fat | 5g |
| Fiber | 1g |
| Sodium | 120mg |
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Lydia Madisyn
Lydia Madisyne is a food lover and recipe creator who believes cooking is all about love, comfort, and connection. On poulef.com, she shares wholesome, flavorful dishes and everyday inspiration to make your kitchen a place of joy.
