I still remember the first time I had a slice of bread and butter pudding. It was at my grandmother’s house, and the smell of it baking in the oven was enough to get my stomach rumbling. She would always make it the day after we had fresh bread, and we kids would beg her to make it with extra raisins. It became one of my comfort foods-a warm, custardy dessert that’s both rich and simple.
Mary Berry’s bread and butter pudding is a classic take on this family favorite, but with that special touch of elegance and finesse only she can bring. It’s easy to make, but so satisfying that you’ll want to share it with loved ones or savor it by yourself, spoon by spoon. Her version uses basic ingredients but manages to turn them into something truly delicious. You know, the kind of dessert that makes you feel at home no matter where you are.
Mary Berry Bread And Butter Pudding Recipe
Now, if you’ve ever watched Mary Berry on The Great British Bake Off, you know she has a way of making even the most traditional recipes feel modern and approachable. Her bread and butter pudding recipe is no different. Here’s how she does it:
This recipe is full of layers of rich buttered bread, a custard made from eggs and cream, and the sweetness of dried fruit. What’s great about Mary’s version is that it’s balanced-sweet, but not too overpowering. It’s just the right amount of indulgence.
Ingredients Needed
Here’s everything you’ll need to make Mary Berry’s bread and butter pudding. The great thing about this dessert is that you probably already have most of these items in your kitchen.
- Butter (for buttering the bread)
- White bread (stale bread works best, preferably a thick-cut loaf)
- Raisins (or any dried fruit you prefer like sultanas or currants)
- Eggs (4 large eggs)
- Double cream (or full-fat cream)
- Milk (whole milk is ideal)
- Caster sugar (for that gentle sweetness)
- Vanilla extract (for that extra depth of flavor)
- Ground nutmeg or cinnamon (optional, but I love the warmth it adds)
I’ve also used a bit of orange zest in mine before, especially during the winter months, and it adds a refreshing citrus note that lifts the entire dessert.
Equipment Needed
Before we dive into the recipe, here’s the list of kitchen tools you’ll need:
- Oven-proof dish (a 2-liter or 8×8-inch dish works well)
- Mixing bowl (for the custard)
- Whisk (to beat the eggs and milk)
- Sharp knife (for slicing the bread)
- Spoon (for layering the bread and raisins)
- Measuring cups/spoons (for accuracy, especially with sugar and cream)
- Small sieve (optional, for dusting with powdered sugar or cinnamon at the end)
The best part is that you don’t need any fancy equipment. A good mixing bowl, a whisk, and a sharp knife will get the job done perfectly.
How To Make Mary Berry Bread And Butter Pudding?
Now that you’ve got your ingredients and equipment ready, let’s dive into the process.
- Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Grease your oven-proof dish with butter to prevent sticking.
- Butter the bread. Take your slices of bread (preferably a day or two old) and generously butter them. Mary suggests cutting the bread into triangles or strips, but I love cutting mine into thick squares for more texture.
- Layer the bread. Arrange the buttered bread in the greased dish, overlapping the slices to create a cozy base. Sprinkle a handful of raisins or dried fruit between the layers for bursts of sweetness.
- Make the custard. In a separate bowl, whisk together the eggs, cream, milk, sugar, and vanilla. You can also add a pinch of nutmeg or cinnamon here. Pour the custard evenly over the bread layers. Let it soak for a few minutes to allow the bread to absorb all that creamy goodness.
- Bake it. Place your dish in the preheated oven and bake for about 40-45 minutes, or until the top is golden brown and crispy, and the custard is set. The pudding should still have a slight wobble when you give it a gentle shake.
- Serve it warm. When it comes out of the oven, it’s best to let it sit for a few minutes, but honestly, it’s hard to wait! A dusting of powdered sugar or a little extra cinnamon can add the perfect finishing touch.
Recipe Variations
As much as I love the classic version, there’s room to get creative. Here are a few fun twists I’ve tried:
- Add fruit: You can mix in fresh fruit like sliced bananas or berries along with the raisins. They add a fresh contrast to the richness of the custard.
- Chocolate twist: For a chocolate version, sprinkle some chopped chocolate or cocoa nibs between the layers. You’ll have a rich and indulgent treat.
- Coconut: If you’re a fan of coconut, add some desiccated coconut to the custard mix or sprinkle it on top for a delicious tropical vibe.
- Spiced bread: Swap in cinnamon-raisin bread or fruit bread for an even more flavorful base.
- Almonds or hazelnuts: Chopped nuts can give the pudding a nice crunch and extra flavor.
What Goes Well With Mary Berry Bread And Butter Pudding?
When serving this dessert, you’ll want to balance out the richness of the pudding with something fresh. Here are a few pairings that work beautifully:
- Vanilla ice cream: You can’t go wrong with a scoop of cold vanilla ice cream melting on top of the warm pudding. The contrast in temperature is divine.
- Custard: A classic pairing, especially if you want to double down on that creamy indulgence.
- Whipped cream: A light, sweetened whipped cream adds a lovely, airy texture that complements the heavier pudding.
- Fresh fruit: Lighten things up with fresh berries or citrus segments on the side.
- A cup of tea: There’s something about a warm cup of tea that enhances the comforting, nostalgic feeling of bread and butter pudding. Earl Grey or a classic English breakfast tea work especially well.
What I Have Learnt
Over the years, I’ve realized that bread and butter pudding, while incredibly simple, is a reflection of comfort, creativity, and nostalgia. The magic is in the layers-the way the bread absorbs the custard and becomes a delicious, spongy base. And I’ve learned that the best puddings don’t have to be complicated.
There’s no need for fancy ingredients or intricate techniques. The beauty is in letting the basics shine, which is what Mary Berry does so well. Her version always delivers warmth and familiarity but leaves room for fun variations. It’s the kind of recipe you can easily memorize and make your own.
FAQs
What Ingredients Do I Need For Mary Berry’s Bread And Butter Pudding?
For Mary Berry’s bread and butter pudding, you will need buttered white bread, sultanas or raisins, eggs, milk, double cream, caster sugar, vanilla extract, and ground nutmeg. You can also use a pinch of salt and a little extra butter for greasing the dish.
How Do I Prepare The Bread And Butter Pudding Before Baking?
Start by buttering slices of white bread and then cut them into triangles or squares. Layer the buttered bread in a greased baking dish, sprinkling sultanas or raisins between the layers. Whisk together eggs, milk, cream, sugar, and vanilla extract, then pour the mixture over the bread. Make sure the bread is well-soaked, then sprinkle a little ground nutmeg on top before baking.
What Is The Baking Time And Temperature For Mary Berry’s Bread And Butter Pudding?
Mary Berry’s bread and butter pudding should be baked in a preheated oven at 180°C (160°C fan) or 350°F for about 30-40 minutes, or until the top is golden brown and the custard has set. The pudding should be firm to the touch and lightly golden on top.