This delicious Mary Berry Bread and Butter Pudding is a classic, comforting dessert that’s quick and easy to make. With its creamy custard, golden bread layers, and a sweet maple pecan topping, it’s perfect for any occasion. You can use everyday ingredients like white bread and sultanas, making it a flexible, fuss-free treat!
This Bread and Butter Pudding Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
For the pudding:
- 100g caster sugar
- 100g sultanas
- Zest of 1 lemon, grated
- 3 large eggs
- 150ml double cream
- 300ml whole milk
- 8 thin slices of white bread
- 75g butter, melted (plus extra for greasing)
For the topping:
- 25g pecan nuts, coarsely chopped
- 3 tbsp maple syrup
How To Make Bread and Butter Pudding
- Preheat the oven and prepare the dish: Preheat your oven to 200°C/180°C fan/Gas 6. Grease a wide 2–2.25-litre (3½–4 pint) ovenproof dish with butter.
- Mix the dry ingredients: In a bowl, combine the caster sugar, sultanas, and lemon zest.
- Prepare the custard mixture: In a separate bowl, whisk together the eggs, double cream, and milk. Transfer this mixture to a large jug for easy pouring.
- Butter and cut the bread: Lay the bread slices on a board, brush each slice with melted butter, and cut them into four triangles.
- Layer the bread and sultanas: Arrange half of the bread triangles in the prepared dish. Sprinkle the sugar and sultana mixture evenly over the layer. Add the remaining bread triangles on top.
- Add the custard: Pour the custard mixture evenly over the bread. Let the pudding stand for about an hour to soak, if time allows.
- Bake the pudding: Place the dish in the oven and bake for 30–40 minutes, or until the bread is golden and the custard is set in the centre.
- Prepare the topping: Toast the pecans in a small dry frying pan until lightly browned. Remove from the heat, stir in the maple syrup, and mix well.
- Add the topping and serve: Spoon the pecan and maple syrup mixture over the warm pudding. Serve immediately with pouring cream.
Recipe Tips
- Use fresh bread for a firm texture: Stale bread may fall apart during baking, so fresh white bread works best for this recipe.
- Butter the bread generously: Brushing each slice with plenty of melted butter adds richness and helps create a golden, crispy top.
- Let the custard soak in: Allow the bread to absorb the egg mixture for at least an hour before baking for a creamier pudding.
- Toast pecans carefully: Watch the pecans while toasting to prevent burning, as they add a crunchy texture and flavour to the dish.
- Serve warm with cream: For the best taste, serve the pudding warm with pouring cream or custard immediately after baking.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers bread and butter pudding or use an airtight container, and keep it in the fridge for 3 days.
- Freeze: rWap the pudding or place it in a freezer container. Freeze for 1 month. Defrost overnight in the fridge, then reheat.
- Reheating: Warm leftovers bread and butter pudding in the oven at 180°C (160°C fan) for 10 minutes until heated through, or microwave individual portions for 1–2 minutes on medium heat.
Nutrition Facts
Serving Size: 1 serving
- Calories: 400 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 250mg
- Potassium: 230mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 8g
Try More Mary Berry Recipes:
Mary Berry Bread and Butter Pudding
Description
This delicious Mary Berry Bread and Butter Pudding is a classic, comforting dessert that’s quick and easy to make. With its creamy custard, golden bread layers, and a sweet maple pecan topping, it’s perfect for any occasion. You can use everyday ingredients like white bread and sultanas, making it a flexible, fuss-free treat!
Ingredients
For the pudding:
For the topping:
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 200°C/180°C fan/Gas 6. Grease a wide 2–2.25-litre (3½–4 pint) ovenproof dish with butter.
- Mix the dry ingredients: In a bowl, combine the caster sugar, sultanas, and lemon zest.
- Prepare the custard mixture: In a separate bowl, whisk together the eggs, double cream, and milk. Transfer this mixture to a large jug for easy pouring.
- Butter and cut the bread: Lay the bread slices on a board, brush each slice with melted butter, and cut them into four triangles.
- Layer the bread and sultanas: Arrange half of the bread triangles in the prepared dish. Sprinkle the sugar and sultana mixture evenly over the layer. Add the remaining bread triangles on top.
- Add the custard: Pour the custard mixture evenly over the bread. Let the pudding stand for about an hour to soak, if time allows.
- Bake the pudding: Place the dish in the oven and bake for 30–40 minutes, or until the bread is golden and the custard is set in the centre.
- Prepare the topping: Toast the pecans in a small dry frying pan until lightly browned. Remove from the heat, stir in the maple syrup, and mix well.
- Add the topping and serve: Spoon the pecan and maple syrup mixture over the warm pudding. Serve immediately with pouring cream.
Notes
- Use fresh bread for a firm texture: Stale bread may fall apart during baking, so fresh white bread works best for this recipe.
- Butter the bread generously: Brushing each slice with plenty of melted butter adds richness and helps create a golden, crispy top.
- Let the custard soak in: Allow the bread to absorb the egg mixture for at least an hour before baking for a creamier pudding.
- Toast pecans carefully: Watch the pecans while toasting to prevent burning, as they add a crunchy texture and flavour to the dish.
- Serve warm with cream: For the best taste, serve the pudding warm with pouring cream or custard immediately after baking.
Mary Berry Bread and Butter Pudding