Mary Berry Brioche Bread and Butter Pudding
Mary Berry’s Brioche Bread and Butter Pudding is a creamy and indulgent dessert made by layering slices of brioche bread in a baking dish, soaking them in a vanilla-flavored custard, and baking until golden and set. The use of brioche adds a buttery richness, while the custard creates a creamy, melt-in-your-mouth texture.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- Brioche bread – 8 slices, buttered and halved diagonally.
- Butter – 50g, softened, for spreading on the brioche.
- Eggs – 4 large, for the custard base.
- Milk – 300ml, for a creamy custard.
- Double cream – 300ml, adds richness.
- Caster sugar – 75g, for sweetness.
- Vanilla extract – 1 teaspoon, enhances flavor.
- Mixed dried fruits – 75g, such as sultanas, raisins, or currants.
- Demerara sugar – 2 tablespoons, for a crunchy topping.
Instructions
Step 1: Prepare the Baking Dish
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Grease the baking dish with a little butter.
Step 2: Layer the Brioche
- Spread butter on one side of each brioche slice.
- Arrange the buttered slices in the greased baking dish, slightly overlapping them.
- Sprinkle the mixed dried fruits evenly between the layers of brioche.
Step 3: Make the Custard
- In a mixing bowl, whisk together the eggs, caster sugar, vanilla extract, milk, and cream until smooth.
Step 4: Soak the Brioche
- Pour the custard mixture evenly over the brioche slices, ensuring all the bread is soaked.
- Allow the dish to sit for 10–15 minutes to let the bread absorb the custard fully.
Step 5: Add the Topping
- Sprinkle the demerara sugar evenly over the top of the pudding for a golden, crunchy crust.
Step 6: Bake the Pudding
- Place the dish in the preheated oven and bake for 30–35 minutes, or until the custard is set and the top is golden brown.
Step 7: Serve Warm
- Let the pudding rest for a few minutes before serving. Enjoy it warm with cream, custard, or ice cream.