Bread and butter pudding (Mary Berry’s)
This bread and butter pudding from mary berry is a classic dessert all the family will love. Not only is it delicious, it’s so easy even very young children can help make it.
Mary Berry’s bread and butter pudding is a classic dessert. Full of buttered bread, raisins/sultanas and egg custard it’s a delicious way of using up a stale loaf of bread.
This version of bread and butter pudding is the best one i’ve come across. Not only is it really easy, making it perfect for kids to do, it’s deliciously sweet and crispy on top, and soft and buttery underneath.
This recipe uses white bread (day old bread is best), but you could also take it up a notch by using other types of bread like brioche, or even hot cross buns. For an even greate twist on this classic dessert, why not try our chocolate waffle pudding.
How can kids help make this Mary Berry bread and butter pudding?
This is such a classic, simple dessert with loads for your kids to help with. What I particularly liked about this Mary Berry version of bread and butter pudding is that the egg custard is added cold so there’s no need to heat cream on the hob meaning even young children can help with almost all of this recipe.
Young children can make buttering bread look really difficult at times, so this is a great opportunity for them to practice. They can also practice cutting the bread. We amended the original recipe to cut the bread into triangles as it’s a bit easier, but you could cut them differently if you prefer.
This recipe uses a few eggs, so kids can have a turn of cracking them and mixing them into the cream. And even very young children should be able to help arrange the bread in your baking dish and pour the egg/cream mixture over the top of the bread.
How long does bread and butter pudding last?
Bread and butter pudding will keep in the fridge for a few days. If you’re not eating it straight away, you can eat it cold or reheat it, covered in foil in the oven.
If you want to keep the pudding for longer you can freeze it for up to 3 months. Simply allow it to cool then wrap it in foil and pop it in a freezer bag.
Should I cut the crusts of the bread?
We left the crusts on our bread but if prefer you can remove them. We found they went a little more crispy once they were baked which added some lovely texture.
What can I use instead of sultanas?
Raisins or sultanas/ golden raisins are great dried fruits to use in this bread and butter pudding, but if you don’t like them or don’t have any you can swap them for other dried fruits (apricots, crandberries, dates etc) of simply omit them completely.
Similar recipes
If you enjoy this bread and butter pudding you might enjoy some of these other nostalgic recipes
Treacle sponge
School cake
Jam tarts
Sticky toffee pudding
Cornflake tart
Sultana cake
No bake mini chocolate tarts
Peach cobbler
Useful equipment
You might need the following baking tools/gadgets to make this bread and butter pudding:
Mixing bowl
Measuring cups
Measuring spoons
Silicone pastry brush
Measuring jug
Pie dish
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Difficulty: Medium
Time: 25 minutes + 30 minutes resting + 40 minutes cooking
Serves: 6-8
Ingredients
150g sultanas or raisins
75g caster sugar
zest of 1 lemon or orange
1/2 teaspoon mixed spice
8 slices of white bread
100g butter, melted
For the custard
2 eggs
300ml double / whipping cream
2 tablespoons of demerara sugar
How to make brioche bread and butter pudding
Preheat the oven to 190C / 180C Fan and prepare your dish
Get your child to lightly butter 18 x 23cm (approx) or 20cm square baking dish.
Prepare the sugar & fruit mixture
Get your child to measure out the caster sugar, dried fruit and mixed spice and add them to a small mixing bowl. Make sure when they are adding the mixed spice that they use their finger to level the teaspoon so that they add just the right amount.
While they are doing that, you could zest the orange/lemon.
Mix it all together and set aside for now.
assemble the bread and butter pudding
Start by getting your child to cut the bread. In the original Mary Berry recipe she cuts them into thirds, but we found it easier just to cut them in half from corner to corner to create triangles. Do whatever fits into your dish best.
Now, get your child to measure the butter and pop it in the microwave to melt it. Using a silcon pastry brush if you have one, spread the butter onto one side of the bread. Alternatively, if you don’t have a pastry brush, just soften your butter then spread it with a blunt knife or the back of a spoon.
Arrange one layer of bread butter side down in the base of your dish. Make sure they are slightly overlapping.
Get your children to sprinkle over half of the fruit mixture.
Now add another layer of bread on top. This time arrange them butter side up.
Add the remaining fruit mixture.
Finally, if you have anymore slices of bread, add them on top.
Prepare the wet ingredients
Get your child to measure the cream into a jug. If you have digital scales you can set them to ml to make measuring a bit easier and more accurate. Or if, like us, the cream comes in the right sized carton, just pour it all in.
Crack the eggs, into a separate bowl (to make sure you don’t get any shell in), then add them to the cream. If/when you do get shell in simply fish it out with a larger piece of shell or a teaspoon. Give the eggs and cream a good whisk.
Carefull, pour the eggs and cream mixture over the top of the bread. Try to make sure the cream goes over all the bread when you’re pouring it.
Finally, get your kids to sprinkle the demerara sugar over the top.
Leave the bread and butter pudding to sit for at least half and hour, but preferably longer to soak in the cream mixture.
Bake the bread and butter pudding
Bake in the oven for 35–40 minutes. It’s ready when it’s cooked through and the top has turned a lovely golden brown colour. Remove it from the oven.
Sserve and enjoy.
Bread and butter pudding (Mary Berry's)
Ingredients
- 150 g (¾ cup) sultanas / raisins
- 75 g (⅓ cup) caster sugar
- ½ tsp mixed spice
- zest of 1 lemon / orange
- 8 slices white bread
- 100 g (½ cup) butter melted, plus extra to grease
For the egg custard
- 2 eggs
- 300 ml (1 ¼ cup) double cream
- 2 tbsp demerara sugar
Instructions
Preheat the oven to 190C / 180C Fan and lightly butter a 18 x 23cm (or 20cm square) baking dish.
Prepare the sugar and dried fruit
- Measure out the caster sugar, dried fruit and mixed spice and add them to a small mixing bowl. Make sure when you're adding the mixed spice that they use your finger to level the teaspoon so that you add just the right amount.Zest the orange/lemon.Mix it all together, then set it aside for now.
Assemble the bread and butter pudding
- Start by cutting the bread. In the original Mary Berry recipe she cutsthem into thirds, but we found it easier just to cut them in half from corner to corner to create triangles. Do whatever fits into your dish best. Now, measure the butter and pop it in the microwave to melt it. Using a silcon pastry brush if you have one, spread the butter onto one side of the bread. Alternatively, if you don't have a pastry brush, just soften your butter then spread it with a blunt knife or the back of a spoon.
- Arrange one layer of bread butter side down in thebase of your dish. Make sure they are slightly overlapping.Sprinkle over half of the fruit and sugar mixture.
- Now add another layer of bread on top. This time arrange them butter side up.Add the remaining fruit mixture.
- Finally, if you have anymore slices of bread, add them on top.
Prepare the wet ingredients
- Measure the cream into a jug.Crack the eggs, into a separate bowl, then add them to the cream. Give the eggs and cream a good whisk.Carefull, pour the eggs and cream mixture over the top of the bread. Try to make sure the cream goes over all the breadwhen you're pouring it.Finally, sprinkle the demerara sugar over the top.
- Leave the bread and butter pudding to sit for at least half and hour, but preferably longer to soak in the cream mixture.
Bake the bread and butter pudding
- Bake in the oven for 35–40 minutes. It's ready when it's cooked through and the top has turned a lovely golden brown colour. Remove it from the oven. Serve and enjoy.
Pin Mary Berry’s bread and butter pudding for later
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