Mary berry bread and butter pudding with brioche

Mary berry bread and butter pudding with brioche is a delicious twist on the classic British dessert. Made with rich, buttery brioche bread and a creamy custard base infused with vanilla, this indulgent dish is perfect for any occasion. Mary Berry’s recipe provides simple instructions that are easy to follow, making it an ideal choice for novice cooks or those who want to impress their guests without too much fuss.

Why people also love Mary berry bread and butter pudding with brioche

People love Mary Berry’s bread and butter pudding with brioche for several reasons. Firstly, the use of brioche adds a rich, buttery flavor to the dish that is hard to resist. Additionally, the creamy custard base infused with vanilla creates a smooth and velvety texture that melts in your mouth. The recipe is also very versatile and can be easily adapted by adding different fruits or spices to suit individual tastes. Finally, it’s a comforting dessert that brings back fond memories of childhood for many people – making it an all-time favorite!

Growing up in New Orleans, bread pudding was a staple dessert in my family. We would often use leftover French bread from our local bakery and experiment with different flavors like chocolate chips or raisins.

One summer, we took a road trip up the East Coast and stopped at a diner in Pennsylvania where they served their own version of bread pudding with brioche. It was love at first bite – the buttery richness of the brioche paired perfectly with the creamy custard.

When we returned home, my mother tried making her own version using Mary Berry’s recipe as inspiration. It quickly became one of our favorite desserts for family gatherings and holidays.

Ingredients:

• 6 slices of brioche
• 50g (1/4 cup) raisins or sultanas
• 2 tbsp apricot jam
• Butter, for spreading

For the custard:

• 300ml (1 and 1/4 cups) double cream
• 100ml (a little less than half a cup) whole milk
• 3 large eggs
• Vanilla extract, to taste
• Caster sugar (superfine sugar), to taste

Instructions:

1. Preheat your oven to 180°C/160°C fan/gas mark four.
2. Cut each slice of brioche into triangles then spread one side with butter.
3. Arrange the triangles in an ovenproof dish so that they overlap slightly, butter side up. After this,Sprinkle the raisins or sultanas over the top.
4. In a small saucepan, heat the apricot jam with 1 tablespoon of water until melted and brush it over the brioche triangles.
5. To make the custard, mix together the cream, milk, eggs and vanilla extract in a jug until well combined. Add caster sugar to taste.
6. Pour this mixture evenly over the brioche triangles making sure that all pieces are covered.
7. Place your dish into a roasting tin filled halfway with hot water (this is called a ‘bain-marie’ or ‘water bath’) and bake for around 30-35 minutes or until golden brown on top and set in the middle.
8. Serve warm with ice cream or whipped cream if desired!

Quick Facts

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total Time: 50 minutes
• Difficulty: Easy
• Yield: Serves 6

Equipment Needed:

• Ovenproof dish
• Small saucepan
• Roasting tin

Servings suggestions:
Serve warm with ice cream or whipped cream.

Expert Tips & Tricks:

• If you don’t have apricot jam, you can use any other fruit jam.
• You can also add some cinnamon or nutmeg to the custard mixture for extra flavor.
• Make sure your brioche slices are not too thin, as they will become soggy when soaked in the custard.

Nutrition Information (per serving):

• Calories – 440 kcal,
• Fat – 31g,
• Saturated Fat -19g,
• Carbohydrates – 31g,
• Sugar – 19g,
• Protein – 8.5g,
• Fiber – 1.2 g

Presentation:
Serve the bread and butter pudding warm, with a scoop of ice cream or whipped cream on top. You can also dust some icing sugar over the top for an extra touch of sweetness!

Variations and substitutions you can make for Mary berry bread and butter pudding with brioche:

1. Bread: You can use any type of bread instead of brioche, such as white or whole wheat bread. Challah is a great substitute if you want something similar to brioche.
2. Fruits: Instead of raisins or sultanas, you can use other dried fruits like cranberries, cherries or apricots. Fresh berries like raspberries, strawberries or blueberries also work well.
3. Liquids: If you don’t have double cream on hand, heavy cream is a good substitute. You can use half-and-half instead of milk and some extra cream.
4. Spices: Add cinnamon or nutmeg to the custard mixture for extra flavor.
5. Sweeteners: Instead of caster sugar (super fine sugar), you can use granulated sugar or brown sugar.
6. Alcohol: For an adult version, add a splash of brandy, rum or whisky to the custard mixture before pouring it over the bread.
7. Chocolate: You can sprinkle some chocolate chips over the top of the bread and butter pudding for a delicious twist.
8. Nuts: Add some chopped nuts like almonds, pecans or walnuts to give your pudding extra crunch.
9. Savory Version: If you prefer savory dishes, try making this with croissants instead of brioche and replace raisins with ham and cheese!
10. Vegan Version: Use vegan butter substitute such as margarine in place of butter; soy milk in place of cream/milk/eggs; eggless brioche if available.

Recommendations and notices:

1. Make sure to use fresh brioche, as stale bread will not absorb the custard mixture properly.
2. Cut your brioche slices thick enough so they can hold up when soaked in the custard.
3. If you want a firmer texture, let the pudding sit in the fridge for at least an hour before baking it.
4. Don’t overbake the pudding or it will become dry – 35 minutes should be enough time to cook it through.
5. Let the pudding cool down for a few minutes before serving, as it will be very hot straight out of the oven.
6. You can make this recipe ahead of time and refrigerate until ready to bake – just add a few extra minutes to cooking time if starting from cold.
7. If you want to add some extra richness and flavor, try using a combination of milk and cream instead of just milk.
8. Be careful not to over-soak the bread in the custard mixture, as this can cause it to become too mushy.
9. Serve with a dollop of whipped cream or ice cream for an extra indulgent treat.
10. This recipe is perfect for using up leftover brioche or other types of bread that may be going stale – just make sure they are fresh enough to absorb the custard properly.

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