Mary Berry Bread and Butter Pudding

Bread and butter pudding is pure nostalgia for me. I remember making it with my gran on quiet Sunday afternoons, using whatever loaf was left at the end of the week. This version, with creamy custard, sweet sultanas, and a maple pecan crunch, feels like the classic—but with a little glow-up.

The first time I made this, I used stale bread thinking it would soak better—it ended up falling apart and turning the whole thing into a soggy mess. Now I use soft, fresh slices and let the custard soak in slowly. It comes out rich, golden, and just firm enough to slice but still spoonably soft in the middle.

WHY THIS ONE WORKS SO WELL

It’s that brilliant balance between simple and satisfying. The custard is rich but not too heavy, the bread crisps up golden on top while staying soft underneath, and the maple pecan topping adds just the right amount of crunch and sweetness.

Mary’s twist—adding lemon zest and maple syrup—gives the pudding brightness and a sticky, glossy finish that takes it to another level.

INGREDIENTS + WHY THEY MATTER

For the pudding:

• Caster sugar (100g) – Sweetens the custard without overpowering.
• Sultanas (100g) – Plump up during baking for little bursts of sweetness.
• Lemon zest (from 1 lemon) – Adds freshness and a subtle lift.
• Eggs (3 large) – The base of the custard, helps it set.
• Double cream (150ml) – Adds richness and body.
• Whole milk (300ml) – Lightens the cream so it’s not too heavy.
• White bread (8 thin slices) – Soft and light; perfect for soaking up custard.
• Butter (75g, melted) – For brushing the bread to crisp it up.

For the topping:

• Pecans (25g, chopped) – Toasted for crunch and flavour.
• Maple syrup (3 tbsp) – Adds shine, sweetness, and a caramel finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No pecans? Use walnuts or flaked almonds—they work just as well.
• No sultanas? Try raisins, currants, or even chopped dried apricots.
• Like it spiced? Add a little cinnamon or nutmeg to the custard mix.
• Gluten-free? Works with GF white bread too—just make sure it’s not too dry.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy, collapsed pudding	Used stale bread or rushed the soak	Use fresh bread and let it sit in the custard 1 hr
Burnt top, raw middle	Oven too hot or dish too deep	Bake at 180°C fan and use a wide, shallow dish
Pecans burned	Toasted too long	Just lightly brown them in a dry pan—no more
Bland custard	Forgot the lemon zest	Don’t skip it—it brightens the whole dish

HOW TO MAKE MARY BERRY’S BREAD AND BUTTER PUDDING

1. Preheat and prep
   Heat oven to 200°C/180°C fan/Gas 6. Grease a 2–2.25-litre ovenproof dish with butter.
2. Mix dry ingredients
   In a small bowl, combine caster sugar, sultanas, and lemon zest. Set aside.
3. Make the custard
   Whisk eggs, cream, and milk in a bowl. Pour into a jug for easy handling.
4. Prepare the bread
   Brush each slice of white bread with melted butter and cut into four triangles.
5. Layer it up
   Arrange half the bread in the dish. Sprinkle over the sultana mix. Add the rest of the bread on top.
6. Add custard and soak
   Pour the custard evenly over the bread. Let it soak for at least 1 hour if time allows.
7. Bake
   Bake for 30–40 minutes until golden on top and the custard is just set in the middle.
8. Make the topping
   Lightly toast chopped pecans in a dry pan. Remove from heat and stir in maple syrup.
9. Finish and serve
   Spoon maple pecan mixture over the warm pudding and serve immediately with cream.

TIPS FROM MY KITCHEN

• I always pour half the custard, wait 10 minutes, then add the rest—helps with even soaking.
• I warm the maple syrup slightly before tossing it with pecans—it spreads more easily.
• I bake it on a tray to catch drips—saves scrubbing the oven.

STORAGE + SERVING

• Keeps – 3 days in the fridge in a sealed container.
• Freezes – Yes. Cool fully, wrap well, freeze for up to 1 month.
• Reheats – Oven at 160°C for 10 minutes or microwave for 1–2 mins per portion.
• Serve with – Pouring cream, custard, or even ice cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use crusty bread?
A: You can, but I find soft white bread gives a better custardy texture. Crusty bread makes it drier.

Q: Can I make it the night before?
A: Yes! Assemble it, cover, and refrigerate overnight. Bake fresh the next day.

Q: Can I skip the nuts?
A: Totally. The pudding still works without the pecan topping—just finish with a dusting of icing sugar.

Q: Can I use brown bread?
A: You can, but it gives a denser result. I prefer white bread for that light, soft texture.

Try More Recipes:

• Mary Berry Seeded Granary Bread
• Mary Berry Gingerbread Traybake
• Mary Berry Lavender Shortbread Biscuits