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bread and butter pudding

Bread and Butter Pudding Recipe

Bread and butter pudding is a classic British dessert made by layering buttered bread with dried fruit and baking it in a creamy custard. The result is a warm, comforting pudding with a golden, crispy top and soft, custardy center. Perfect for using up leftover bread, it's simple to make and delicious served with custard or cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Method Notes

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

Method
 

  1. Begin by greasing a 10 × 7-inch baking dish with ½ cup (115g) of melted salted butter.
  2. 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.
  3. Prepare about 8–12 thin slices of white bread by removing the crusts and cutting each slice into 3 strips.
  4. 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.
  5. Sprinkle half of the fruit mixture over this first layer, then add a second layer of bread strips placed buttered side up.
  6. 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.
  7. 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.
  8. 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.
  9. 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.