Mary Berry Recipes

Home / Dessert / Classic Bread and Butter Pudding

Oh, there's nothing quite like a traditional bread and butter pudding, is there? It's a dessert that truly warms the cockles of your heart, a taste of home and comfort in every single spoonful. For generations, this humble pudding has graced our tables, turning everyday ingredients into something quite extraordinary. It's a testament to the magic of simple cooking, transforming stale bread into a luxurious, creamy delight.

I remember my grandmother making this on a chilly afternoon, the aroma filling the kitchen with such a comforting scent. It wasn't just a pudding; it was a hug in a bowl, a sweet reminder of simpler times. And that's precisely what I adore about it – its ability to evoke such wonderful memories and create new ones for families gathered around the table. It’s a dish that truly embodies the spirit of home baking.

This recipe is wonderfully straightforward, promising sheer perfection without any fuss. We'll take slices of buttery bread, drench them in a rich, vanilla-infused custard, and bake it until it's golden and bubbling. The edges become beautifully crisp, while the centre remains wonderfully soft and yielding. A sprinkle of nutmeg, and perhaps a scattering of plump raisins, elevates it from simple to sublime. Let's get baking, shall we?

Why You'll Love This Recipe

Transforms everyday ingredients into a luxurious dessert, reducing food waste.
The combination of soft bread, creamy custard, and a hint of spice creates a wonderfully comforting texture and flavour.
It's a straightforward recipe, perfect for beginners and seasoned bakers alike, yielding consistently delicious results.

Ingredients

8-10 slices of day-old white bread (such as brioche, challah, or good quality white sandwich bread)
50g unsalted butter, softened
50g caster sugar, plus extra for sprinkling
50g sultanas or raisins (optional)
4 large eggs
500ml full-fat milk
100ml double cream
1 teaspoon vanilla extract
Freshly grated nutmeg, for sprinkling

Equipment Needed

2-litre ovenproof baking dish (approx. 25cm x 20cm) • Large mixing bowl • Whisk • Measuring jug • Grater (for nutmeg)

Step-by-Step Instructions

Prepare the bread: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly butter a 2-litre ovenproof dish (approx. 25cm x 20cm). Take each slice of bread and generously butter one side.
Arrange the bread: Cut the buttered bread slices into triangles or halves. Arrange them in the prepared dish, buttered side up, overlapping them slightly until the base is covered. If using, scatter the sultanas or raisins evenly over the bread.
Make the custard: In a large mixing bowl, whisk the eggs, caster sugar, milk, double cream, and vanilla extract together until well combined. It should be a lovely, smooth mixture.
Pour the custard: Carefully pour the custard mixture over the bread in the dish. Gently press the bread down with the back of a spoon to ensure it's all well soaked. Let it stand for about 10-15 minutes to allow the bread to absorb the liquid thoroughly. This is a crucial step for a wonderfully moist pudding!
Bake: Sprinkle a little extra caster sugar and a generous grating of fresh nutmeg over the top. Place the dish in the preheated oven and bake for 40-45 minutes, or until the pudding is golden brown, puffed up, and the custard is set but still has a slight wobble in the centre.
Serve: Remove from the oven and allow to cool slightly before serving. It's truly at its best served warm, perhaps with a dollop of cream, a scoop of vanilla ice cream, or a drizzle of custard. Sheer perfection!

Perfect Substitutions

Bread: Brioche or challah will make a richer pudding, but good quality white sandwich bread works beautifully. Stale croissants can also be used for a more decadent twist.
Milk: While full-fat milk and double cream give the best richness, semi-skimmed milk can be used for a slightly lighter version, though you might lose a little of that luxurious texture.
Sultanas/Raisins: Feel free to omit them if you prefer, or substitute with dried cranberries or chopped candied peel for a different flavour profile.
Flavouring: A pinch of cinnamon or mixed spice can be added to the custard along with the nutmeg for an extra layer of warmth.

Serving Suggestions

This classic pudding is wonderfully versatile! It's utterly delicious on its own, but for an extra touch of indulgence, serve it with a generous spoonful of clotted cream, a scoop of good vanilla ice cream, or a simple pouring custard. A fresh fruit compote, perhaps made with berries or rhubarb, also provides a lovely contrast to its richness. If you enjoyed this, you might also love our Mary Berry's Classic Blackberry and Apple Crumble and Classic British Strawberry Cheesecake.

How to Store \u0026 Reheat

Any leftover bread and butter pudding can be stored, covered, in the refrigerator for up to 2-3 days. To reheat, you can gently warm individual portions in the microwave until heated through, or place the entire dish (covered with foil) in a moderate oven (160°C/140°C fan/Gas Mark 3) for about 20-25 minutes, or until piping hot. Be careful not to overcook, as it can dry out.

Mary's Secrets to Success

The secret to a truly magnificent bread and butter pudding lies in the quality of your ingredients and a little patience. Don't skimp on the butter or use stale, flavourless bread – a good quality loaf makes all the difference. And do allow the bread to soak in that creamy custard for a good 10-15 minutes; it ensures every morsel is wonderfully moist and tender. A generous grating of fresh nutmeg at the end adds that delightful, classic aroma and flavour. It's these little touches that elevate a simple pudding to something truly special, a real family favourite that will be requested again and again!

Frequently Asked Questions

Q: Can I use fresh bread instead of day-old bread?

A: While day-old bread is traditional and absorbs the custard beautifully without becoming soggy, you can use fresh bread. Simply toast it lightly in a toaster or under the grill for a minute or two on each side to dry it out slightly before buttering. This helps it hold its shape and soak up the custard wonderfully.

Q: How do I prevent the pudding from being too eggy?

A: The key is in the balance of eggs to liquid and not overbaking. This recipe uses a classic ratio that ensures a creamy, not overly eggy, custard. Ensure you don't overcook it; the centre should still have a slight wobble when it comes out of the oven, as it will continue to set as it cools.

Q: Can I make this ahead of time?

A: You can assemble the pudding, pour over the custard, and let it soak for up to an hour in the refrigerator before baking. For longer, I'd suggest making the custard and arranging the bread, but pouring the custard just before baking, as the bread can become too soggy if left for too long.

Q: What kind of dish should I use?

A: A ceramic or glass ovenproof dish, approximately 2 litres in capacity (around 25cm x 20cm or a similar oval shape), is ideal. You want one that's deep enough to hold the bread and custard comfortably.

Q: Why is my pudding dry?

A: A dry pudding is usually a sign of overbaking. Keep an eye on it towards the end of the cooking time. The custard should be set but still have a slight quiver. Also, ensure your bread is properly soaked in the custard before baking; pressing it down gently helps with absorption.