Bread pudding

Bread pudding

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(69 ratings)

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Cooking time

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

Skill level

Easy

Servings

Cuts into 9 squares

This simple bake is lovely with tea, or custard or ice cream for dessert

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
510
protein
10g
carbs
94g
fat
13g
saturates
7g
fibre
3g
sugar
67g
salt
1.15g

Ingredients

  • 500g white or wholemeal bread
  • 500g/1lb 2oz mixed dried fruit
  • 85g mixed peel
  • 1 ½ tbsp mixed spice
  • 600ml milk
  • 2 large eggs, beaten
  • 140g light muscovado sugar
  • zest 1 lemon (optional)
  • 100g butter, melted
  • 2 tbsp demerara sugar

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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.

Recipe from Good Food magazine, November 2009

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Comments

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jschofield274's picture

Haven't made this yet but have very fond memories of bread pudding so definitley will have a go. Does it freeze?

claycloggs's picture
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Superb bread pudding best I've ever made
Added some brandy and cooked for 21/4 he's so it was really crunchy on top but still moist inside
Delicious

claycloggs's picture
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Superb bread pudding best I've ever made
Added some brandy and cooked for 21/4 he's so it was really crunchy on too but still moist inside
Delicious

lustedt's picture

came out a treat.

lustedt's picture

made for first came out a treat.will make again.great.

kimberlina's picture

My first ever attempt at bread pudding, can't believe how easy it was. Tasted perfect, went down a treat with my boys.

jennyluff's picture

This is a great recipe. I replace the mixed peel with dried prunes, dates and apricots or any combination of these. I also add the juice of half a lemon and use light olive oil instead of butter. Works a treat. Lovely and moist.

happyfood82's picture
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I made this as I had leftover bread to use, I used the recommended amount of dried fruit and no peel, but still think that it was too much, could probably halve the amount of fruit.
I wasn't a fan of the outcome, but my housemates boyfriend, who is particularly partial to bread and butter pudding, absolutely loved it! So It must be a winner. I will try it again maybe with varying amounts of fruit or different varieties.

flossydrop's picture
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WOW so easy and so tasty. I made this tonight and it is really lovely. I am a big fan of bread pudding and have tasted many different recipes, this is just perfect. Thanks BBC Good Food. Again :)

trade25's picture

i forgot to add the melted butter but it was delicious

catweeks's picture
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Seriously good bread pudding i used luxury fruit in mine and i also used demerera sugar instead of muscavado as i didnt have any in.....was absolutely delicious..would def make it again....ide give it 10 stars ....

becminst's picture
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I increased the quantities to fit my 23cm square tin. Worked really well and tastes amazing. Fantastic way to use up bread.

britgirlrnr's picture
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I have been ;ooking everywhere for a bread pudding recipe like my nan and mum used to make. This is the one. My family all loved it, my husband mentioned that he had been waiting for me to make a 'proper' bread pudding for 44 years!!

gozzy36's picture
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EASY TO MAKE AND TASTED JUST LIKE HIW I USE TO REMEMBER. WELL WORTH MAKING

rachelchamberlain14's picture
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Oh my gosh just to die for! exactly liek the one my nanny used to make and nearly as good! just amazing def making again!

amy_prima26's picture
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Fantastic way to use up excess bread. I halved the recipe and only used a handful of raisins and no mixed peel. Followed someone else's tip and added a chopped apple as well, which I think made it more interesting.

michjasper's picture
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This is my favourite bread pudding recipe always yummy!!

sammarlowuk's picture
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This pud is so versatile - great eaten warm or cold, as dessert or a teatime treat. I tweaked the recipe a bit, and used only half of the dried fruit (I think sultanas are best,) and substituted an apple for the peel. Yum! Just like nana used to make! Check out my tweaked recipe... http://www.theannoyedthyroid.com/2012/08/14/best-ever-bread-pudding/

cshobbs's picture
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Great! I'll definitely be doing this again. At first I was a little wary of chucking the crusts in with the rest of the bread. However, even though I ended up putting in a small quantity, the end result was lovely.
My tin was about 4-5 cm deep - this seemed to be about right for the quantities in the recipe. My tin was not non-stick, but buttering and base lining with grease proof were fine for an easy turn-out. I covered the pudding with greaseproof after 1 hour.

siansmum's picture
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Lovely moist and just wonderful to make and eat. Will definitely be making again.

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