Mary Berry bread pudding is a dense, warmly spiced bake with a dark golden crust and a soft, yielding centre that is rich with dried fruit and the lingering scent of mixed spice and nutmeg. Each square is satisfying in the way only a properly made bread pudding can be, heavy enough to feel indulgent but not cloying, with just enough sweetness to balance the butter.

This version is made for a standard home kitchen. It uses up stale bread efficiently, requires no specialist equipment, and holds its shape when sliced. The demerara sugar crust gives every piece a slightly crunchy finish that contrasts well with the soft interior. From start to finish, it is ready in around 2 hours, including soaking time.

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Ingredients

For the Pudding Base

450g stale white bread, crusts on, torn into chunks
600ml whole milk
2 large eggs, beaten
75g unsalted butter, melted, plus extra for greasing

For the Fruit and Spice

175g mixed dried fruit (sultanas, raisins, currants)
50g mixed peel
100g soft dark brown sugar
1½ tsp mixed spice
½ tsp freshly grated nutmeg

To Finish

2 tbsp demerara sugar, for the crust
A light dusting of icing sugar, to serve (optional)

How to Make Mary Berry Bread Pudding

Soak the bread

Place the torn bread into a large mixing bowl and pour over the whole milk. Press the bread down gently so every piece is submerged, then leave to soak for at least 45 minutes, or until completely softened. A longer soak gives the pudding a more cohesive texture once baked.

Prepare the tin

Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a deep rectangular baking tin, approximately 20cm × 30cm, with butter and line the base with baking parchment. Set the tin aside while the bread finishes soaking.

Squeeze and break down the bread

Using clean hands or a fork, squeeze and break down the soaked bread until the mixture resembles a rough, wet paste with no large dry lumps remaining. This step ensures the baked pudding holds together in neat slices rather than crumbling when cut.

Add the remaining ingredients

Add the beaten eggs, melted butter, dark brown sugar, mixed dried fruit, mixed peel, mixed spice, and grated nutmeg to the bread mixture. Stir everything together thoroughly until the sugar has dissolved and the fruit is evenly distributed throughout the mixture.

Transfer to the tin

Spoon the mixture into the prepared tin and spread it level using the back of a spoon. Scatter the demerara sugar evenly over the surface, making sure every corner is covered. The coarse sugar creates the characteristic crunchy, caramel-toned crust as it bakes.

Bake until set

Bake on the middle shelf of the preheated oven for 55 to 65 minutes, until the top is deep golden brown and the centre feels firm when pressed lightly with a finger. If the crust is colouring too quickly after 40 minutes, lay a loose sheet of foil over the tin without sealing the edges.

Cool and slice

Remove the tin from the oven and leave the pudding to cool in the tin for at least 20 minutes before slicing. Cutting it too soon will cause the squares to fall apart; the resting time allows the mixture to firm up fully. Dust with icing sugar if serving warm at the table.

Tips for the Best Mary Berry Bread Pudding

01 Why is my bread pudding still wet and soggy in the middle after the full baking time?

The mixture was likely too wet when it went into the tin. After soaking, squeeze the bread very firmly to remove as much excess milk as possible before adding the eggs and butter. If the mixture looks loose like batter rather than a thick paste, bake for a further 10 to 15 minutes and check again.

02 Why did my bread pudding crack across the top during baking?

Surface cracking usually happens when the oven temperature is too high, causing the outer layer to set and split before the centre has expanded. Check that your oven is not running hot with a separate oven thermometer, and always use the fan-assisted setting at 160°C rather than the conventional setting at 180°C if your oven tends to run warm.

03 How do I stop the dried fruit from sinking to the bottom of the pudding?

Because the mixture is quite stiff, fruit sinking is rarely a significant problem in bread pudding, unlike in a cake. However, if the mixture seems very slack, stir in one extra tablespoon of plain flour to tighten it slightly before adding the fruit. This gives the fruit enough support during baking.

04 Why does my bread pudding taste bland even after following the recipe exactly?

The most common cause is under-seasoning during the soaking stage. Stir a small pinch of fine salt into the milk before adding the bread, as this lifts all the other flavours considerably. Fresh whole nutmeg grated directly into the mixture also makes a noticeable difference compared to pre-ground nutmeg from a jar.

05 How do I get the demerara crust to stay crunchy after the pudding has cooled?

Store the pudding uncovered at room temperature for the first few hours after baking. Covering it while still warm traps steam directly under the lid and softens the crust. Once the pudding is completely cold, it can be stored in an airtight container without losing much of the texture on the surface.

Serving Suggestions

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Serve warm with a generous pour of cold double cream, which soaks into the base of each square and contrasts with the spiced warmth of the pudding.

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Pair with a pot of strong Assam or Yorkshire tea for a classic afternoon treat that works well through all the cooler months.

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Add a scoop of vanilla custard ice cream alongside a warm square for a simple but satisfying dinner party dessert that needs no further decoration.

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Slice into smaller fingers and arrange on a board for a packed lunch or picnic; the pudding travels well and tastes just as good at room temperature.

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Reheat individual squares in a low oven at 150°C for 10 minutes and serve with a drizzle of warmed golden syrup for a comforting weeknight pudding.

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Storage

Up to 3 Days

Room Temperature

Store the cooled pudding in an airtight container at room temperature for up to 3 days. Keep the container away from direct sunlight or heat sources to prevent the fat from separating.

Up to 5 Days

Refrigerator

Wrap the pudding tightly in cling film or place slices in an airtight container and refrigerate for up to 5 days. Bring individual slices back to room temperature for 20 minutes before eating, or warm them briefly in a low oven at 150°C for the best texture.

Up to 3 Months

Freezing

Cut the pudding into individual portions, wrap each one in cling film, then place all portions in a labelled freezer bag and freeze for up to 3 months. Defrost overnight in the refrigerator and warm through in a 150°C oven for 12 to 15 minutes before serving.

Nutrition

Calories

310

kcal per serving

48g

Carbohydrates

Protein

Fat

Saturated Fat

210mg

Sodium

Nutrition values are estimates based on standard ingredient quantities and may vary depending on the specific brands and sizes used, as well as the number of servings cut from the tin.

FAQs

01 Can I use brown bread or wholemeal bread instead of white bread?

Yes, brown or wholemeal bread works well and gives the pudding a slightly more robust, nutty flavour. The texture will be a little denser than a white bread version, but the result is still moist and well-risen. A mixture of white and wholemeal bread is also a good option if that is what is available.

02 Can I make this bread pudding recipe a day ahead?

Yes, this pudding is actually better the next day once it has had time to settle and the spices have deepened. Bake it fully, allow it to cool completely, then store it covered at room temperature or in the refrigerator. Warm individual portions in a low oven for 10 to 12 minutes before serving.

03 Can I use semi-skimmed milk instead of whole milk in bread pudding?

Semi-skimmed milk can be used, though the pudding will be slightly less rich in flavour and the centre may be a little less dense. Whole milk gives the best result because the higher fat content contributes to the moist, close-textured crumb. Avoid skimmed milk, as the pudding can turn out noticeably dry.

04 What size tin works best for this bread pudding recipe?

A deep rectangular tin measuring around 20cm × 30cm gives a pudding that is approximately 4 to 5cm deep, which is the ideal thickness. A shallower tin will produce a drier, flatter result that bakes more quickly, while a smaller, deeper tin will need a longer bake time and risks a soggy centre.

05 Can I add marmalade or jam to a bread pudding recipe?

A couple of tablespoons of dark marmalade or a thick-cut jam can be stirred into the soaked bread mixture before baking. It adds a slight tang and deepens the sweetness without overpowering the spice. Stir it in at the same time as the eggs and butter, making sure it is evenly distributed before the mixture goes into the tin.

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Conclusion

This Mary Berry bread pudding recipe is a reliable, unfussy bake that produces a spiced, fruit-laden pudding with a crisp demerara crust and a soft, dense centre. The recipe makes approximately 12 generous squares from a standard 20cm × 30cm tin, and every slice keeps well at room temperature or in the refrigerator for several days. Whether served warm from the oven or reheated the following day, the flavour of the mixed spice and fruit only improves with time.

If this recipe has been useful, leave a comment below with any questions or let others know how it turned out. Sharing the recipe with friends and family who enjoy traditional British baking is always welcome. If you enjoyed this, you might also like Mary Berry’s damson jam recipe, another classic from the British preserving tradition that pairs beautifully with a slice of this pudding.