Mary Berry Brioche Bread and Butter Pudding

This pudding is soft, creamy, and full of comfort. It’s made with buttery brioche and a sweet vanilla custard, with a little lemon zest to brighten everything up. It’s light but rich, and perfect for cold evenings or when you want something warm and sweet. You can prepare most of it beforehand, then just pour the custard in and bake when ready. Leftovers? Still delicious the next day.

Ingredients Needed:

• 1 x 300g (11oz) brioche loaf
• 50g (2oz) butter, melted, plus extra for greasing 100g (4oz) sultan
• 100g (4oz) sultanas
• 3 tbsp demerara sugar

For the custard:

• 3 eggs
• 75g (3oz) caster sugar
• 150ml (5fl oz) double cream
• 600ml (1 pint) full-fat milk
• 1 tsp vanilla extract
• 1 small lemon finely grated zest

How To Make Brioche Bread and Butter Pudding?

1. Butter the dish and prep the brioche: Butter a round ovenproof dish (28cm/11in wide). Cut the brioche into slices about 1.5cm thick, then brush both sides of each slice with the melted butter. Arrange the slices in a spiral shape in the dish and sprinkle the sultanas over the top.
2. Make the custard: In a large bowl, whisk together all the custard ingredients – the eggs, sugar, cream, milk, vanilla, and lemon zest – until smooth.
3. Soak the pudding: Pour the custard mixture evenly over the brioche slices. Gently press the top slices down into the custard to help them soak. Sprinkle the demerara sugar on top. Let the pudding sit for 30 minutes so the bread can soak up the custard.
4. Bake in a water bath: Preheat your oven to 180°C/160°C. Place the pudding dish inside a larger roasting tin. Fill the tin halfway with boiling water to create a water bath. Bake for about 40 minutes, until the top is golden and puffed.
5. Cool and serve: Let it cool for a few minutes before serving. Enjoy warm with cream or your favorite topping.

Recipe Tips:

• Use day-old brioche if you can: Slightly stale brioche soaks up the custard better without turning soggy. Fresh bread can fall apart too easily.
• Don’t skip brushing with butter: Buttering both sides of the brioche slices helps them toast up beautifully golden and adds extra flavor.
• Let the custard soak in for 30 minutes: This step makes the pudding soft and creamy inside. If you skip it, the bread won’t fully absorb the custard.
• Bake in a water bath (bain-marie): The hot water around the dish makes sure the custard cooks gently and evenly without scrambling or curdling.
• Watch for a golden, puffed top: You’ll know the pudding is done when it’s golden on top and has puffed up. It should jiggle just slightly in the center.

How To Store Leftovers?

Let the leftover pudding cool down to room temperature first. Then cover it with plastic wrap or place it in an airtight container and store it in the fridge. It will stay fresh for up to 1 day.

Nutrition Facts:

• Calories: 390 kcal
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 145mg
• Sodium: 190mg
• Potassium: 240mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 9g

Try More Mary Berry Recipes:

• Mary Berry Honey Cake
• Mary Berry Vegetable Lasagne

Mary Berry Brioche Bread and Butter Pudding

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

390

kcal

This pudding is soft, creamy, and full of comfort. It’s made with buttery brioche and a sweet vanilla custard, with a little lemon zest to brighten everything up. It’s light but rich, and perfect for cold evenings or when you want something warm and sweet. You can prepare most of it beforehand, then just pour the custard in and bake when ready. Leftovers? Still delicious the next day.

Ingredients

• 1 x 300g (11oz) brioche loaf

• 50g (2oz) butter, melted, plus extra for greasing 100g (4oz) sultan

• 100g (4oz) sultanas

• 3 tbsp demerara sugar

• For the custard:

• 3 eggs

• 75g (3oz) caster sugar

• 150ml (5fl oz) double cream

• 600ml (1 pint) full-fat milk

• 1 tsp vanilla extract

• 1 small lemon finely grated zest

Directions

• Butter the dish and prep the brioche: Butter a round ovenproof dish (28cm/11in wide). Cut the brioche into slices about 1.5cm thick, then brush both sides of each slice with the melted butter. Arrange the slices in a spiral shape in the dish and sprinkle the sultanas over the top.
• Make the custard: In a large bowl, whisk together all the custard ingredients – the eggs, sugar, cream, milk, vanilla, and lemon zest – until smooth.
• Soak the pudding: Pour the custard mixture evenly over the brioche slices. Gently press the top slices down into the custard to help them soak. Sprinkle the demerara sugar on top. Let the pudding sit for 30 minutes so the bread can soak up the custard.
• Bake in a water bath: Preheat your oven to 180°C/160°C. Place the pudding dish inside a larger roasting tin. Fill the tin halfway with boiling water to create a water bath. Bake for about 40 minutes, until the top is golden and puffed.
• Cool and serve: Let it cool for a few minutes before serving. Enjoy warm with cream or your favorite topping.

Notes

• Use day-old brioche if you can: Slightly stale brioche soaks up the custard better without turning soggy. Fresh bread can fall apart too easily.
• Don’t skip brushing with butter: Buttering both sides of the brioche slices helps them toast up beautifully golden and adds extra flavor.
• Let the custard soak in for 30 minutes: This step makes the pudding soft and creamy inside. If you skip it, the bread won’t fully absorb the custard.
• Bake in a water bath (bain-marie): The hot water around the dish makes sure the custard cooks gently and evenly without scrambling or curdling.
• Watch for a golden, puffed top: You’ll know the pudding is done when it’s golden on top and has puffed up. It should jiggle just slightly in the center.