recipe for mary berry bread and butter pudding

I. Introduction

There is a certain alchemy in the kitchens of Britain’s most trusted bakers, and Dame Mary Berry is its undisputed queen. For over six decades, she has championed recipes that are not merely instructions, but heirlooms—dishes where simplicity, quality, and comfort intertwine. Among these treasures, her Bread and Butter Pudding reigns supreme. This is not a humble leftover filler, but a symphony of texture and taste: crisp, golden top layers giving way to a heart of soft, vanilla-kissed custard and plump, boozy fruit. It is a nostalgic embrace in a baking dish, a testament to the fact that the most extraordinary creations often come from the simplest ingredients. Follow this definitive guide to create a pudding so perfect, so utterly crave-worthy, it will earn a permanent place in your family’s story.

II. Mary Berry’s Culinary Philosophy: Elevating the Everyday

Mary Berry’s genius lies in her unwavering principle: “Proper food, properly cooked.” Her approach is one of clarity, encouragement, and precision. With this pudding, she transforms day-old bread and pantry staples into a decadent, celebratory dessert. She advocates for full-fat dairy for its unrivalled richness, real vanilla for its depth, and a patient hand to achieve the perfect set.
The bread and butter pudding itself is a dish steeped in British history, dating back to the 11th or 12th centuries as a clever, economical way to use stale bread. Mary’s version respects this frugal heritage while elevating it to a refined classic. Her specific techniques—buttering the bread to the edges, whisking the custard base to silky perfection—ensure a result that is both timeless and triumphantly delicious.

III. Your Blueprint for Success: Ingredients & Tools

Ingredients:

• 8-10 medium slices of slightly stale, good-quality white bread (thick-cut bakery loaf is ideal), crusts left on
• 50g (½ stick) softened salted butter, for spreading
• 100g luxury mixed dried fruit (sultanas, raisins, currants)
• 2 tbsp brandy or orange juice (for soaking the fruit)
• 4 large free-range eggs
• 400ml double cream (heavy cream)
• 300ml whole milk
• 75g caster sugar
• 1½ tsp pure vanilla extract or the seeds from 1 vanilla pod
• 2 tbsp demerara sugar, for the crunchy top

Equipment:

• A deep, approx. 1.5-litre (6-cup) ovenproof baking dish
• Large mixing bowl and jug
• Balloon whisk
• Small saucepan
• Pastry brush

IV. The Recipe: Crafting Perfection, Step by Step

Step 1: Prepare the Base

Generously butter the bread slices to the very edges. Cut each slice into two triangles. In a small bowl, mix the dried fruit with the brandy or orange juice and set aside to plump. Arrange half the bread triangles, butter-side up, in overlapping layers in the buttered baking dish. Sprinkle all the soaked fruit evenly over this layer. Top with the remaining bread triangles, arranging them neatly.

Step 2: Create the Custard

In a large jug or bowl, lightly whisk the 4 eggs. In a saucepan, gently heat the double cream, whole milk, caster sugar, and vanilla until it is just steaming and the sugar has dissolved—do not boil. Gradually pour the warm cream mixture onto the eggs, whisking constantly, to form a smooth, silky custard.

Step 3: The Crucial Soak

Slowly and evenly pour the custard over the arranged bread. Press down lightly with a spatula to ensure every piece is submerged. Let it stand for a minimum of 30 minutes at room temperature, so the bread soaks up the custard like a sponge. Preheat your oven to 180°C/160°C Fan/350°F.

Step 4: Bake to Golden Glory

Just before baking, sprinkle the surface liberally with the demerara sugar. Place the dish on a baking tray (to catch any drips) and bake in the centre of the preheated oven for 35-40 minutes. The pudding is ready when the top is puffed, crisp, and deeply golden, and the centre has just the faintest, luxurious wobble.

V. The Flavour Experience & Nutritional Insight

This pudding delivers a masterclass in contrasts: the crisp, caramelised sugar crust shatters to reveal cloud-soft, custard-drenched bread, punctuated by bursts of juicy, spirited fruit. The vanilla-infused cream binds it into a rich, comforting whole that is at once elegant and deeply satisfying.
Approximate Nutritional Information (per serving, serves 8):