Lucy M. Mary Berry’s bread and butter pudding represents the pinnacle of traditional British desserts. This bread and butter pudding recipe showcases her expertise in creating dishes that balance simplicity with exceptional flavor. The technique involves layering buttered bread with dried fruit, then baking in a rich custard until perfectly set. What distinguishes Mary Berry’s approach is her precise measurements and timing, ensuring consistent results every time. This comprehensive bread and butter pudding guide walks you through each step, from preparation to presentation, guaranteeing a restaurant-quality dessert. Master this classic Mary Berry recipe and add an impressive dish to your culinary repertoire.
Princess Diana’s Favourite Dessert
Bread and butter pudding held a special place in Princess Diana’s heart as one of her all-time favourite desserts. Despite having access to the finest cuisine at Buckingham Palace, Diana was known for her love of simple, comforting British classics. The royal chef Darren McGrady, who cooked for Princess Diana for years, revealed that she frequently requested this humble pudding over more elaborate desserts.
What made this dessert so appealing to the Princess of Wales was its nostalgic, homely quality. Unlike fancy French pastries or ornate palace confections, bread and butter pudding represented the kind of comfort food that reminded her of childhood. Diana’s preference for this traditional recipe reflected her down-to-earth nature and appreciation for unpretentious flavours.
Mary Berry’s bread and butter pudding recipe captures the same essence that Diana loved – simple ingredients transformed into something truly special. The combination of crispy, caramelized top and creamy custard interior made it irresistible to royalty and commoners alike. Today, this classic dessert continues to be a favourite in British households, carrying on the legacy of one of the most beloved members of the royal family.
Why You’ll Love this Mary Berry Bread and Butter Pudding
Because this pudding somehow manages to be both supremely comforting and secretly impressive, you’ll find yourself making it on repeat. The custardy interior contrasts beautifully with those crispy, caramelized edges that everyone fights over. It’s dead simple to assemble, which means I can look like a domestic goddess without actually breaking a sweat. Plus, it transforms stale bread into something magical, so you’re basically a kitchen wizard who fights food waste. The warm spices and plump raisins make it feel like a hug in dessert form, and honestly, who doesn’t need more edible hugs in their life?
What Ingredients are in Mary Berry Bread and Butter Pudding?
This classic British dessert requires simple, accessible ingredients that you probably already have in your kitchen. The beauty of Mary Berry’s recipe lies in how these humble components transform into something truly spectacular. You’ll need basic pantry staples along with a few special touches that elevate this from ordinary to extraordinary.
Ingredients:
- ½ cup (115g) salted butter, melted
- 1¾ cups (250g) currants and golden raisins
- 6 tablespoons (75g) granulated sugar
- Finely grated zest of 1 lemon
- ½ teaspoon pumpkin pie spice
- About 8–12 thin slices white bread, crusts removed, and each cut into 3 strips
- 3 extra-large eggs
- 1¼ cups (300ml) milk
- ⅔ cup (150ml) heavy cream
- 2 tablespoons demerara sugar, for sprinkling
When selecting your ingredients, bread choice matters more than you might think. Slightly stale white bread actually works better than fresh because it absorbs the custard without becoming too soggy. If you can’t find pumpkin pie spice, a mixture of cinnamon, nutmeg, and a pinch of cloves works perfectly as a substitute. The demerara sugar on top is pivotal for achieving those irresistible crunchy, caramelized bits that make this pudding so addictive, so don’t skip it or substitute regular granulated sugar.
How to Make this Mary Berry Bread and Butter Pudding
- Begin by greasing a 10 × 7-inch baking dish with ½ cup (115g) of melted salted butter.
- In a separate bowl, combine 1¾ cups (250g) of currants and golden raisins with 6 tbsps (75g) of granulated sugar, finely grated zest of 1 lemon, and ½ tsp pumpkin pie spice. This fruit mixture will be layered throughout the pudding to create pockets of sweetness and flavor.
- Prepare about 8–12 thin slices of white bread by removing the crusts and cutting each slice into 3 strips.
- Assemble the pudding in layers, starting with the bread. Immerse one side of the bread strips in the melted butter and arrange them buttered side down in the prepared dish.
- Sprinkle half of the fruit mixture over this first layer, then add a second layer of bread strips placed buttered side up.
- Sprinkle the remaining fruit mixture over the second layer, then finish with a third layer of bread strips, also buttered side up. This three-layer construction guarantees that every bite contains the proper balance of bread, fruit, and custard.
- Whisk together 3 extra-large eggs, 1¼ cups (300ml) of milk, and ⅔ cup (150ml) of heavy cream until well combined. Pour this custard mixture evenly over the layered bread and fruit.
- Sprinkle 2 tbsps of demerara sugar across the top for a crispy, caramelized finish. Allow the pudding to rest for 1 hour if time permits—this gives the bread time to absorb the custard and develop better texture.
- Bake at 350°F for about 40 minutes, until the top is golden, crisp, and slightly puffed, indicating that the custard has set while maintaining its creamy interior.
For another comforting baked dessert using simple pantry staples, check out Mary Berry’s banana bread recipe.
Bread and Butter Pudding Recipe
Ingredients
Method
- Begin by greasing a 10 × 7-inch baking dish with ½ cup (115g) of melted salted butter.
- In a separate bowl, combine 1¾ cups (250g) of currants and golden raisins with 6 tbsps (75g) of granulated sugar, finely grated zest of 1 lemon, and ½ tsp pumpkin pie spice. This fruit mixture will be layered throughout the pudding to create pockets of sweetness and flavor.
- Prepare about 8–12 thin slices of white bread by removing the crusts and cutting each slice into 3 strips.
- Assemble the pudding in layers, starting with the bread. Immerse one side of the bread strips in the melted butter and arrange them buttered side down in the prepared dish.
- Sprinkle half of the fruit mixture over this first layer, then add a second layer of bread strips placed buttered side up.
- Sprinkle the remaining fruit mixture over the second layer, then finish with a third layer of bread strips, also buttered side up. This three-layer construction guarantees that every bite contains the proper balance of bread, fruit, and custard.
- Whisk together 3 extra-large eggs, 1¼ cups (300ml) of milk, and ⅔ cup (150ml) of heavy cream until well combined. Pour this custard mixture evenly over the layered bread and fruit.
- Sprinkle 2 tbsps of demerara sugar across the top for a crispy, caramelized finish. Allow the pudding to rest for 1 hour if time permits—this gives the bread time to absorb the custard and develop better texture.
- Bake at 350°F for about 40 minutes, until the top is golden, crisp, and slightly puffed, indicating that the custard has set while maintaining its creamy interior.
Notes
Princess Diana’s Favourite Dessert
Bread and butter pudding held a special place in Princess Diana’s heart as one of her all-time favourite desserts. Despite having access to the finest cuisine at Buckingham Palace, Diana was known for her love of simple, comforting British classics. The royal chef Darren McGrady, who cooked for Princess Diana for years, revealed that she frequently requested this humble pudding over more elaborate desserts. What made this dessert so appealing to the Princess of Wales was its nostalgic, homely quality. Unlike fancy French pastries or ornate palace confections, bread and butter pudding represented the kind of comfort food that reminded her of childhood. Diana’s preference for this traditional recipe reflected her down-to-earth nature and appreciation for unpretentious flavours. Mary Berry’s bread and butter pudding recipe captures the same essence that Diana loved – simple ingredients transformed into something truly special. The combination of crispy, caramelized top and creamy custard interior made it irresistible to royalty and commoners alike. Today, this classic dessert continues to be a favourite in British households, carrying on the legacy of one of the most beloved members of the royal family.Mary Berry Bread and Butter Pudding Substitutions and Variations
What if you don’t have currants on hand, or your family turns their noses up at raisins like mine does? Swap them for dried cranberries, chopped dates, or even chocolate chips if you’re feeling rebellious. I like mixing in fresh berries during summer months. You can use brioche or challah instead of white bread for extra richness, though honestly, stale croissants make this dangerously good. Don’t have pumpkin pie spice? Use cinnamon and nutmeg. Want it boozy? Add a splash of rum or whiskey to the custard mixture. The pudding becomes whatever you need it to be.
What to Serve with Mary Berry Bread and Butter Pudding
While you could eat this pudding straight from the dish with nothing but a spoon and your dignity left at the door, serving it with the right accompaniments turns comfort food into something that feels almost fancy.
I’m partial to a generous pour of warm custard that pools around each serving, though heavy cream works beautifully too. Vanilla ice cream creates that hot-cold contrast that makes your taste buds do a little dance. Fresh berries, especially raspberries, cut through the richness with their tartness. A dusting of powdered sugar adds elegance without effort.
Final Thoughts
It doesn’t demand perfection, which is precisely why it’s perfect. You can use stale bread, tear the slices haphazardly, scatter fruit with abandon. The custard forgives you if you whisk too vigorously or pour unevenly. That golden, crispy top happens whether you’re watching or scrolling through your phone. This pudding asks only that you show up with butter, eggs, and a willingness to let something simple become extraordinary. In a world that constantly demands more, fancier, Instagrammable, here’s a dessert that says, “Actually, you’re doing fine.” And honestly, we could all use more of that energy in our kitchens.
