recipe for mary berry bread and butter pudding

I. Meet Mary & Her Magic Pudding
For over 50 years, Mary Berry has been Britain’s trusted kitchen friend. Trained in Paris, author of classics like Mary Berry’s Baking Bible, and adored from her Great British Bake Off days, she turns humble ingredients into something special. Her Bread and Butter Pudding is pure comfort food – soft custard-soaked bread, sweet fruit, and a crisp golden top. It’s thrifty, timeless, and truly delicious. Here’s her cherished recipe, with tips to make it perfect every time.

II. Why Mary’s Version Stands Out & A Slice of History

Mary keeps it simple but insists on good stuff: fresh eggs, real butter, and plump raisins. This pudding has deep roots. Centuries ago, clever cooks used stale bread to avoid waste. By the 1700s, it became a British staple (British Food History). Mary’s genius? Her custard – rich but not eggy, soaking every bite – and that perfect crisp crust. It’s tradition made foolproof.

III. What You’ll Need: Ingredients & Tools

For 6 Cozy Servings:

  • 8 slices slightly stale thick white bread (like a bakery bloomer)

  • 50g unsalted butter, softened (plus extra for dish)

  • 50g raisins or sultanas (soak in warm tea 10 mins for extra plumpness!)

  • 4 large free-range eggs

  • 75g golden caster sugar

  • 1 tsp vanilla extract or seeds from 1 vanilla pod

  • 300ml whole milk

  • 300ml double cream

  • A good grating of fresh nutmeg

Your Kitchen Helpers:

  • 1.5-litre baking dish (oval looks pretty)

  • Mixing bowl

  • Whisk

  • Jug for pouring

  • Butter knife

IV. Let’s Make It: Step-by-Step

1. Prep & Layer: Butter bread slices thickly. Grease dish well. Layer half the bread, butter-side up. Scatter soaked raisins. Top with remaining bread, butter-side up.

2. Tuck In: Arrange slices slightly overlapping. Push raisins down between layers – stops them burning.

3. Make the Custard: After this, Whisk eggs, sugar, and vanilla until smooth and a bit frothy. Slowly whisk in milk and cream.

4. Soak Well: Pour custard evenly over bread. Gently press slices down with a spoon. Let it sit 30 mins (or fridge for 1-2 hours). Heat oven to 160°C (140°C fan)/325°F/Gas 3.

5. Bake to Perfection: Grate fresh nutmeg generously over top. Bake 45-50 mins. It’s done when puffed, golden, and set with a slight wobble in the centre.

6. Rest & Devour: Let it sit 10 mins – it firms up! Serve warm with cold pouring cream or warm custard.

V. Taste & Nutrition

What to Expect: Creamy, vanilla-scented custard. Buttery soft bread. Sweet pops of raisin. Warming nutmeg. That irresistible crisp lid.
Per Serving (approx, using USDA data):
Calories: 580 | Fat: 38g (Sat: 22g) | Carbs: 48g (Sugars: 28g) | Protein: 11g

VI. Mary’s Top Tips for Success

  • Stale is Best: Day-old bread soaks up custard without turning mushy. Fresh bread = soggy pudding!

  • Patience Pays: Let it soak! 30 mins minimum lets the custard soak right through.

  • Crisp Top Secret: Sprinkle a spoonful of demerara sugar over the top before baking.

  • Fruit Boost: Soak raisins in strong tea or a splash of brandy first.

  • Oven Watch: If top browns too fast, loosely cover with foil.

VII. Easy Vegan Swap

  • Instead of Butter: Use vegan block (like Flora Plant).

  • Instead of Milk/Cream: Use 300ml oat cream + 300ml full-fat coconut milk.

  • Instead of Eggs: Blend 100g silken tofu + 2 tbsp cornflarch until super smooth.

  • Method: Follow steps 1-2. Blend tofu mix, sugar, vanilla, oat cream, and coconut milk. Pour over bread. Bake as normal.

VIII. Make It Your Own

  • Mix-Ins: Try chocolate chips, sliced banana, or stewed apples instead of raisins. Spread bread with marmalade before buttering!

  • Serving: Heavenly warm with vanilla ice cream, homemade custard, or a dollop of clotted cream. Perfect autumn/winter treat.

IX. Storing & Reheating

  • Fridge: Cool completely, cover tightly. Keeps well for 3 days.

  • Reheat: Single portions: Microwave 1-2 mins. Larger piece: Oven at 160°C/325°F for 15 mins.

  • Freeze: Assemble (unbaked), wrap dish well. Thaw overnight in fridge before baking. Add 5-10 mins extra baking time.

X. Your Questions Answered

  • Can I use brown bread? Yes, but it makes a denser pudding. Stick to white for Mary’s classic texture.

  • Why is my custard runny? Bake a bit longer! Cover the top with foil if it’s getting too dark.

  • Can I prep ahead? Absolutely! Assemble the whole pudding (steps 1-4) the night before. Cover, refrigerate. Bake next day – add 10 mins cooking time.

  • Hate raisins? Skip them! Or use dried cranberries or chopped apricots.

XI. Time to Bake!

Mary Berry’s Bread and Butter Pudding is warm, comforting, and deeply satisfying – real food for the soul. It’s proof that simple things, done well, are often the best. Give it a try this weekend and taste the tradition. Share your pudding pics! Craving more Mary?

XII. Hungry for More?

Back to top