Bread pudding

Prep: 10 mins Cook: 1 hr, 30 mins Plus 15 mins soaking

Easy

Cuts into 9 squares
This simple bake is lovely with tea, or custard or ice cream for dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal510
  • fat13g
  • saturates7g
  • carbs94g
  • sugars67g
  • fibre3g
  • protein10g
  • salt1.15g
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Ingredients

  • 500g white or wholemeal bread
  • 500g/1lb 2oz mixed dried fruit
  • 85g mixed peel
  • 1 ½ tbsp mixed spice
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 large egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g light muscovado sugar
  • zest 1 lemon (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp demerara sugar

Method

  1. Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemon zest if using. Stir well, then set aside for 15 mins to soak.

  2. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

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Comments, questions and tips

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Comments (134)

shazzer43's picture

Love this have made it twice now and is just like my Mum used to make, I left out the peel and lemon zest, used dark muscovado sugar instead of light. It was perfect for using up all the crusts I had saved and froze when I made some bread and butter puddings. I also found it way better to line my dish with parchment lined foil, no need for greasing and use it parchment side up. Pudding comes out so easy and no need to clean dish.

up-the-baggies's picture
5

Excellent and VERY easy.
it's nice piping hot but believe me it's even better next day when it has cooled down or better still even the day after if you can keep your hands off it !

jayneboos's picture

I love this recipe ideal for out of date bread, and when you get home after a long walk with a nice cup of tea ......yum

jamoco's picture

Have been looking for a bread pudding recipe as my mum always used to make it, we all loved it hot with a bit of golden syrup dribbled across it!! Going to get in the kitchen right now and make this!!

jayneboos's picture

I Made this sun Sunday ,well is was so easy, and soo delicious, could not stop tucking into it, ;-)
I have to make more ..;-) enjoyed with a nice cup of tea, yummy

valjohn's picture
5

Loved this recipe . Nice and easy and very delicious. I served it warm with some cream but it would work just as well as a slice with a cuppa.

briellie's picture

Been looking for recipe for bread pudding for some time, I found this and used it recently but this time I amended it slightly by adding other items including suet, cinnamon, plus half cup of spirits,( brandy, whisky ,rum etc ) and sprinkled nutmeg on top and I used more than the recommended amounts but it came out lovely just the same.----Next time will experiment with other ingredients----Keep these recipes coming.

polo mint's picture
5

I am no cook but this was easy and very delicious !!! yum yum !!

Rowanp29's picture

In an effort to reduce the calories I omitted the sugar. There is a lot of sugar in the dried fruit. The result was still delicious. Next time I will reduce the fat and increase the eggs.

Sally35's picture
5

I used flaked and desiccated coconut instead of peel, this did make slightly larger oblong tin amount (too full for 23cm sq) but cooked same time and turned out gorgeous! Used 2 tablespoons mixed spice, chopped dates and apricots needed to use up. This recipe is so versatile and cheap to make. Also, added zest of orange to lemon. Great flavour.

kellmorris's picture

This is like my mothers recipe, simply delicious. Used an old baguette today so needed extra milk to break the dry bread down.

lupinlou's picture
5

I am not a fan of bread pudding myself I make this often for family members. I do not use the mixed peel, but add the zest of one lemon and one orange instead, and I also add grated nutmeg along with the demerara sugar before baking. It is a big hit and I keep getting handed the empty tins with requests for them to be refilled! This recipe is definitely a keeper.

rj1979's picture

I have made this bread pudding a few times now and it always goes down well at home and at work. I only made a small change. I use glace cherries instead of peel, because I don't like peel. Its so easy to make and tastes delicious. Just like nan used to make :)

Irene 2's picture
5

I made this yesterday after reading the reviews. First bread pudding I have ever made and, probably, one of the simplest recipes I have ever followed. Really well written - thank you. I increased all quantities by 50% and used 4 standard eggs instead of 2 large eggs. Instead of adding mixed peel, I added dried apricots and fresh apple (chopped). This filled a 9" square tin and rose slightly above tin but did not run over. I cooked for 1hr 45mins. The result = absolutely gorgeous - lovely and moist and full of flavour. After eating 2 pieces, I have frozen the rest. It is gorgeous! Go on, make it - you will not be disappointed!

craftymoo's picture

Second time in a month I have made this, next time I'm going to add grated apple. Love this recipe x

vrog's picture
5

Love this. I agree with lucid-tentacles that changes can be made. Yesterday I replaced the dried fruit with blackcurrants fresh from the garden and a few dried apricots.

This time I found the melted butter when the pudding had almost cooked. I poured it over the top and cooked for another 15mins. Result - a lovely crunchy crust with the usual soft middle. Husband said it was even better!

lucid_tentacles's picture

This really is a marvelous recipe because you can make little changes here and there to cater for your tastes and also the contents of your cupboard.So its bread, butter, binder,dried fruit,sugar,spice and liquid. Just checkout the other comments for ideas and i guarantee you'll be making a different version every week yummy

dirtgirl's picture

Made this bread pudding last night and although totally different from the one my Mum used to make for us in the 50's, it was still delicious, but I added extra spices, ginger, garam masala and cardamom. Made a huge pudding for just two of us, but not to worry, it will get eaten! Had our first piece hot out of oven with cream! When Mum made this for us, bread was soaked in water, no eggs or butter used, it really was a case of making do with the little we had. Has always been a family favorite and good to try a luxury version of a golden oldie....

Big D's picture

Fantastic Recipe. Made this yesterday. My mum always made a great bread pudding. Never knew the recipe she used. Saw this site, thought right I am going to make one. Well my husband had 4 pieces of Bread pudding ( normally he would not like Bread Pudding). Our daughter has some, and I must say it turned out and tasted beauitful

Chaste13's picture

Brilliant recipe. Left out the peel, but for us it had no bearing on the quality of the pudding. Thoroughly enjoyed it. Extremely moorish. Just like mum used to make.

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Questions (5)

Ory's picture

I am wondering about soaking the mixed fruit in the milk overnight. What do you think?

goodfoodteam's picture

Hi there, you could do that but you would need to keep it refrigerated. Thanks.

supersue1234's picture

Is it really 1 &1/2 TABLESPOONS of mixed spice?! My current recipe (no pun intended) uses teaspoons?

shazzer43's picture

I used 2 tablesppon of mixed spice and it was lovely, best to experiment and find what you prefer yourself.

goodfoodteam's picture

This recipe does use the amount of mixed spice stated, however you can adjust it to suit your personal taste. Try just using half if you prefer, the recipe will still have a good flavour.

Tips (2)

up-the-baggies's picture
5

I know it's going to be difficult but try not to eat it until the next day or better still 2 days after.
Trust me, it's well worth the wait !

Tracey D's picture
5

A good, traditional recipe, BUT 100g (down from 140) brown sugar is enough!
To help break up the bread, I HEATED the milk before pouring.
Too much spice! I put 1tsp cinnamon, 1tsp ground mixed spice and it was enough!
I replaced the mixed peel with chopped apple.
Omitted lemon zest and used 3 small eggs.
Result: PERFECT!
Cut into slices rather than squares.