Mary Berry Bread Pudding Recipe

This golden, custardy Mary Berry Bread Pudding is made with buttered white bread, plump sultanas, and zesty lemon, ready in just over an hour. It puffs up beautifully in the oven, creating a crisp, sugared crust that gives way to a soft, creamy centre. I love how the fresh lemon zest cuts through the richness of the double cream for a perfectly balanced dessert.

Why This Classic Works

I used to find bread pudding a bit heavy until I tried this version, which relies on a specific balance of milk and double cream. The secret I learned is that the lemon zest isn’t just a garnish; it infuses the entire custard with a brightness that lifts the dish completely. It stops the pudding from feeling cloying, even after a large Sunday roast.

Another common mistake is rushing the oven time, but this recipe works because of the gentle soak before baking. Letting the bread drink up the liquid for an hour ensures the texture is uniform and pillowy, rather than having dry patches of toast floating in scrambled egg.

Jump to Recipe

Mary Berry Bread Pudding Ingredients

• 75g butter, softened (plus extra for greasing)
• 8 slices medium-sliced white bread, crusts removed
• 200g sultanas
• Zest of 1 lemon (finely grated)
• 3 large eggs
• 350ml full-fat milk
• 200ml double cream
• 75g demerara sugar

How To Make Mary Berry Bread Pudding

1. Prep the Dish: Generously butter a shallow ovenproof dish (approx. 23cm or 1.5 litre capacity). In a small bowl, mix the sultanas with the grated lemon zest so the fruit is well-coated.
2. Prepare the Bread: Butter the bread slices on one side, then cut each slice into quarters (triangles or squares).
3. Layer the Base: Scatter a small handful of the sultana mix over the base of the dish. Arrange half the bread pieces in the dish, buttered-side down. Sprinkle with most of the remaining sultanas and half of the sugar.
4. Top Layer: Arrange the remaining bread pieces on top, this time with the buttered-side facing up. Whisk the eggs, milk, and double cream together in a jug, then pour this custard mixture evenly over the bread.
5. Soak and Top: Sprinkle the remaining demerara sugar over the top. Leave the pudding to stand for at least one hour to allow the bread to absorb the liquid.
6. Bake: Preheat the oven to 180°C (160°C fan/Gas 4). Bake the pudding for 30 to 40 minutes until the top is golden brown, risen, and crisp, and the custard is set but still has a slight wobble.

Recipe Tips

• Don’t Skip the Soak: The resting time is arguably the most important step. If you bake it immediately, the liquid stays separate from the bread; soaking creates that unified, creamy texture.
• Butter-Side Up: Ensuring the top layer of bread is butter-side up helps the crust fry gently in the oven, giving you that essential crunch against the soft interior.
• Check the Depth: Use a shallow dish rather than a deep, narrow one. A wider surface area means more crispy top layers, which is the best part of the pudding.
• Sultana Distribution: Tuck any exposed sultanas slightly under the bread edges before baking so they don’t burn and turn bitter.

What To Serve With Mary Berry Bread Pudding

This pudding is rich enough to stand alone, but a jug of cold pouring cream offers a lovely temperature contrast to the hot dessert. Alternatively, serve it with a scoop of good quality vanilla ice cream which will melt into the warm custard.

How To Store

Leftovers can be stored in the fridge for up to 2 days. Reheat individual portions in the microwave or place the dish back in a warm oven for 10 minutes to crisp up the top again. It is not recommended to freeze this dish as the custard texture can separate.

FAQs

• Can I use brown bread instead of white?
  You can, but the texture will be denser and less custardy. White bread acts like a sponge and yields the traditional soft consistency associated with this pudding.
• Why is my bread pudding watery?
  This usually happens if the custard hasn’t set properly or the ratio of liquid to egg was too high. Ensure you bake it until there is only a gentle wobble in the centre, not a liquid slosh.
• Can I make this ahead of time?
  Yes, you can assemble the pudding and leave it in the fridge to soak for up to 6 hours before baking. This actually improves the flavour and texture.
• Do I really need double cream?
  For the authentic Mary Berry richness, double cream is best. You can substitute single cream, but the result will be less luxurious and slightly looser.

Nutrition

• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 180mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Protein: 9g

Try More Recipes:

• Mary Berry Gingerbread Recipe
• Mary Berry Soda Bread Recipe
• Mary Berry Shortbread Recipe