Princess Diana, known as the “People’s Princess,” had a surprisingly humble favourite dessert that captured the essence of her down-to-earth personality: bread and butter pudding. This classic British treat, prepared by her personal chef Darren McGrady, was more than just a simple dessert—it was a cherished moment of indulgence for the royal icon.
A Rare Sweet Moment
Despite leading a predominantly healthy lifestyle, Diana occasionally treated herself to this special dessert. McGrady noted that she would only enjoy the bread and butter pudding when her sons, Prince William and Harry, were staying with her, and even then, she would only have a small portion.
More Than Just a Dessert
The bread and butter pudding was a unique creation that McGrady described as a cross between traditional bread pudding and crème brûlée. Topped with golden raisins, slivered almonds, and a dusting of powdered sugar, the dessert was both elegant and comforting. A great dish to serve on special occasions and holidays.
A Personal Touch
McGrady revealed that Diana would often sneak into the kitchen while he prepared the dish, unconsciously picking off raisins while they chatted. She loved the pudding so much that she reportedly told a royal reporter that McGrady made “the best bread and butter pudding in the world.”
Originally known as a “poor man’s pudding,” this dessert perfectly embodied Diana’s unpretentious nature—a humble treat fit for the People’s Princess.
Princess Di's Favorite Bread Pudding
Ingredients
- 3 ounces raisins
- 1/4 cup amaretto
- 12 slices white bread
- 1 1/2 cups unsalted butter melted
- 9 large egg yolks
- 2 tsp. vanilla extract
- 3/4 cup sugar
- 1/2 cup milk
- 2 cups whipping cream
- 2 tbsp. sugar
- 3 ounces flaked almonds lightly toasted
- 2 tbsp. icing sugar
Instructions
- Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6-8 hours or overnight.
- Preheat the oven to 350F. Butter a large casserole dish. Cut 4 slices of the bread into 1/2 inch cubes, and spread the cubes on the bottom of the dish. Sprinkle the raisins and the liquid on top of the cubes. Cut the remaining bread in half diagonally and then each half slice again on the diagonal so you have equally sized triangles. Dip the triangles into the melted butter and then arrange on top the of the raisins, overlapping slightly. Pour any remaining butter over the top of the bread.
- Whisk the yolks, vanilla and sugar in a large bowl until combined. Bring the milk and cream to boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, ensuring it is all covered. Set aside for 20 minutes to allow the egg mixture to soak into the bread.
- Place the casserole dish into a roasting pan, filling the pan with hot water until it reaches halfway up the sides of the dish. Bake for 30 to 40 minutes or until golden brown on top with the filling just set.
- Set your oven to broil Remove the dish from the oven and the roasting tray, then sprinkle with the extra sugar. Broil to caramelize the sugar. Sprinkle with the toasted sliced almonds and dust with powered sugar.
- Cool slightly then serve with a jug of heavy cream and some fresh berries.
