Mary Berry Brioche Bread and Butter Pudding Recipe

Name: Mary Berry Brioche Bread and Butter Pudding Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Butter, for greasing the dish; 10–12 slices brioche (about 400g); 50g unsalted butter, softened; 2 tbsp marmalade or apricot jam (optional); 100g sultanas or raisins; 4 large eggs; 2 large egg yolks; 80g caster sugar; 2 tsp vanilla extract; Finely grated zest of 1 orange (optional); 400ml whole milk; 200ml double cream; 2 tbsp demerara sugar, plus a pinch of grated nutmeg

This brioche bread and butter pudding is the sort of comforting, old-fashioned dessert that never lets you down. Soft, buttery brioche soaks up a vanilla-scented custard, then bakes into a gently set, creamy middle with a golden, crisp top. It’s an easy, beginner-friendly bake with simple ingredients and a very generous payoff. Allow about 15 minutes of hands-on time, plus soaking and baking, for a total time of roughly 1 hour 10 minutes.

What Is Brioche Bread and Butter Pudding?

Bread and butter pudding is a traditional British dessert made by layering buttered bread with dried fruit, soaking it in sweet custard, and baking until golden. Using brioche makes it especially tender and rich because it’s already buttery and slightly sweet. The centre bakes up softly set and creamy, while the top turns crisp and caramelised from a final sprinkle of sugar.

Ingredients

For the brioche layers

Butter, for greasing the dish
10–12 slices brioche (about 400g)
50g unsalted butter, softened
2 tbsp marmalade or apricot jam (optional, but lovely)
100g sultanas or raisins

For the custard

4 large eggs
2 large egg yolks
80g caster sugar
2 tsp vanilla extract
Finely grated zest of 1 orange (optional)
400ml whole milk
200ml double cream

For the topping

2 tbsp demerara sugar
Pinch of freshly grated nutmeg (or a light dusting of ground nutmeg)

How to Make Mary Berry Brioche Bread and Butter Pudding

Oven and dish preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the pudding bakes evenly and the top browns nicely.
Grease the dish: Butter a 2-litre baking dish (a medium casserole dish works perfectly). This helps prevent sticking and makes serving much easier.

Assemble the brioche layers

Butter the brioche: Spread the softened butter over each slice of brioche. If using marmalade or apricot jam, spread a thin layer over the butter for a gentle fruitiness.
Cut and layer: Cut slices into triangles (or leave whole if you prefer), then arrange in the dish in slightly overlapping layers.
Add the fruit: Scatter the sultanas or raisins between the layers so you get some in every spoonful.

Mix the custard

Whisk eggs and sugar: In a large bowl, whisk the eggs, yolks, caster sugar, vanilla, and orange zest (if using) until well combined.
Warm the dairy: Pour the milk and double cream into a saucepan and heat gently until steaming but not boiling.
Temper and combine: Slowly whisk the warm milk and cream into the egg mixture. Take your time and keep whisking so the eggs do not scramble.

Soak, top, and bake

Pour and soak: Pour the custard evenly over the brioche. Press the bread down gently with the back of a spoon so it drinks in the custard. Leave to soak for 15 minutes.
Finish the top: Sprinkle over the demerara sugar and a pinch of nutmeg.
Bake: Bake for 40–50 minutes, until puffed, golden, and just set. The centre should still have a slight wobble when you gently shake the dish.

Cooling and serving

Rest before serving: Leave the pudding to stand for 10 minutes. This helps the custard settle so you can serve neat portions.
Spoon and enjoy: Serve warm, making sure everyone gets a bit of the crisp top and the soft custardy middle.

How to Make Mary Berry Brioche Bread and Butter Pudding

Tips for the Best Results

Why is my bread and butter pudding soggy?

Sogginess usually comes from underbaking or using very fresh, soft bread that collapses. If your brioche is fresh, leave it out for a few hours (or lightly toast it) before assembling, and bake until the custard is properly set with only a gentle wobble in the centre.

How do I stop the top from browning too quickly?

If the top is golden but the middle still needs time, cover the dish loosely with foil for the final 10–15 minutes. Keep the foil loose so steam can escape and the pudding stays pleasantly crisp on top.

Can I make it richer and more “custardy”?

Yes. The extra yolks already help, but you can also swap 100ml of the milk for more double cream. Just avoid boiling the dairy before whisking it into the eggs.

Do I really need to let it soak?

The 15-minute soak makes a noticeable difference. It allows the brioche to absorb custard evenly, so you get a creamy middle rather than a dry layer of bread.

Serving Suggestions

Pouring cream or extra warm custard
Vanilla ice cream for a hot-and-cold contrast
A spoonful of crème fraîche with a little orange zest
Stewed berries or a quick berry compote

Storage

Room temperature

Because this is an egg-and-dairy custard pudding, keep it at room temperature for no more than 2 hours. After that, refrigerate any leftovers.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat portions in the microwave in short bursts until hot, or warm in a 160°C fan oven until heated through.

Freezing

Freeze well-wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat until piping hot. The texture will be slightly softer after freezing, but still very enjoyable.

Nutrition

Calories: 520 kcal
Carbohydrates: 52 g
Protein: 13 g
Fat: 29 g
Saturated fat: 16 g
Sodium: 430 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Can I make brioche bread and butter pudding the night before?

Yes. Assemble the brioche and pour over the custard, then cover and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes, add the demerara sugar and nutmeg, then bake as directed.

What size dish is best for bread and butter pudding?

A 2-litre baking dish is ideal. You want the brioche in a few layers so it soaks evenly and bakes into a creamy centre without drying out.

Can I use croissants instead of brioche?

Yes. Croissants work beautifully and give a similar buttery texture. Use slightly stale croissants if possible, and keep the soaking time the same.

How do I know when bread and butter pudding is cooked?

The top should be golden and the custard should look set around the edges with a slight wobble in the centre. If it looks very liquid in the middle, bake for 5–10 minutes more and check again.

Can I make this without raisins or sultanas?

Absolutely. Leave them out, or replace with chocolate chips, dried cranberries, chopped apricots, or a thin layer of jam between the brioche slices for sweetness.