Berry Bread and Butter Pudding

This summer twist on an traditional pudding is a great way to use up stale bread and pastries, leftover fresh and dried fruit and dairy products that get ignored like butter bits and tub ends.
Course: Dessert
Cuisine: British
Keyword: bread, leftovers, pudding
Servings: 6
Author: Cathy Addis


  • 500 g stale bread/croissants/brioche or combination. sliced or torn into 1-2 inch pieces.
  • 500 g fruit – strawberries, blueberries, sultanas, banana, orange add chocolate for a decadent touch
  • 120 g melted butter
  • 3 large free range eggs
  • 1 pint milk
  • 400 ml sour cream substitute or combine with creme fraiche and fresh cream.
  • 170 g light brown sugar
  • 2 tsp vanilla extract
  • 1 orange, zest only optional
  • 1/4 tsp salt


  • Set the oven to 170C/350F/gas mark 4.
  • Butter a small, 28 x 25cm, oven proof dish.
  • Cover the base with a layer of bread/pastry pieces.
  • With a large spoon, generously drizzle butter over the bread.
  • Sprinkle over your combination of fresh and dry fruits, chocolate pieces and orange zest.
  • Repeat this twice using up all the melted butter and finishing with a layer of bread with no fruit or chocolate on top as it will burn.
  • In a bowl, mix together the eggs, milk, sour cream, vanilla, sugar and salt, then pour over the bread and leave it to soak for 5-10 minutes. Press any un-soaked bits of bread down under the custard, but don’t let it overflow.
  • Sprinkle a little demerara sugar over the bread mix.  
  • Bake for 40 minutes, or until set.


Be generous with the fruit ingredients adding as much as you want. Enjoy!

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