Bread pudding

Bread pudding

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(86 ratings)

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


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



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

  • 2 large eggs, beaten



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

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



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

  • 100g butter, melted



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

  • 2 tbsp demerara sugar


  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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22nd Feb, 2017
Such a great way to use up some stale rolls. I didn't have demerara with me so used dark muscovado instead and it's not as good. The lemon zest is an essential ingredient for me!
18th Jan, 2017
Simple to follow and make and tastes wonderful. Will add ginger next time for a stronger taste straight out the oven.
23rd Nov, 2016
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.
11th Mar, 2016
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
29th Dec, 2015
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
2nd Dec, 2015
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
27th Oct, 2015
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
23rd Mar, 2015
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.
24th Feb, 2015
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
polo mint
4th Dec, 2014
I am no cook but this was easy and very delicious !!! yum yum !!


10th Jun, 2014
I am wondering about soaking the mixed fruit in the milk overnight. What do you think?
goodfoodteam's picture
27th Jun, 2014
Hi there, you could do that but you would need to keep it refrigerated. Thanks.
19th Mar, 2014
Is it really 1 &1/2 TABLESPOONS of mixed spice?! My current recipe (no pun intended) uses teaspoons?
23rd Nov, 2016
I used 2 tablesppon of mixed spice and it was lovely, best to experiment and find what you prefer yourself.
goodfoodteam's picture
31st Mar, 2014
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.
16th Feb, 2017
This dish was a weekly staple in my house. Fruit cake was for special occasions, like Christmas, Easter or Visitors! Sometimes it would get made in in the electric frypan because it was larger, slight quicker and got a crusty bottom. The crusty bits were the best part. Mum didn't use milk but instead would soak the torn up bread in tap water. She had already sprinkled powdered milk over the bread. It would then get left for a few hours under a tea towel until it was soggy. Then the fruits, spices and sugar would get mixed through. I don't remember whether her version had beaten eggs or not. If so, it would only have been one. This dish was meant to be cheap and utilise scrap ends of bread. I think mum's version was from WW2 where not everything was in ready supply.
11th Mar, 2016
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
4th Oct, 2014
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.