Mary Berry Bread and Butter Pudding

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

1. 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.
2. Mix the dry ingredients: In a bowl, combine the caster sugar, sultanas, and lemon zest.
3. 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.
4. Butter and cut the bread: Lay the bread slices on a board, brush each slice with melted butter, and cut them into four triangles.
5. 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.
6. Add the custard: Pour the custard mixture evenly over the bread. Let the pudding stand for about an hour to soak, if time allows.
7. 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.
8. 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.
9. 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 Malted Chocolate Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Windfall Pie
• Mary Berry Coconut and Jam Cake
• Mary Berry American Chocolate Cake