Bread pudding

Bread pudding

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(95 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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11th Nov, 2017
Really easy to make, and not as heavy as a traditional fruit cake. A good texture and keeps well. I also freeze 1/2 and it tastes every bit as good when it's defrosted.
15th Oct, 2017
Make this pud. with the grandkids. They love the "scrunch" the mixture bit. We always throw in cinnamon and marmalade. Takes me back to when my mum made this for the family in the 50's and now I'm making it with my grandchildren. Treasure these times.
7th Oct, 2017
I volunteer for a food Bank and always have bread left over. I followed this recipe to the tea and it produced a wonderful bread pudding which will now become Monday's pudding (with some custard) for some of the clients.
Butterbeans28's picture
17th Sep, 2017
Made it this morning. Used caster sugar instead of light muscovado sugar. As peel, used orange peel. Mixed fruit, only used lexis raisins. Turned out very tasty in the end. Just right sweetness. Lovely with hot custard!
12th Sep, 2017
This is a very easy recipe. It does have a large amount of mixture so you will need a very large bowl. I just throw in any mixture of dried fruit that I have in the cupboard. I prefer to eat this as a cake and cut it into much smaller slices than the 9 suggested. Great to freeze and remove a slice as needed.
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


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.
22nd Sep, 2017
This is just how my mum made it and the recipe is so easy to do, the best I’ve had in ages. I’ve made a second batch today (doubled up to 1 kg bread) , 2 loaves for 25p each from Tesco, have added 3 teaspoons of vanilla extract to try, can’t wait for it to cook now!
24th Jun, 2017
I use mainly non-crust, especially if the bread is dry. My tin is too shallow, so I use a larger tin. The cubes of bread pudding following the recipe would replace a meal, so this way you get more, smaller pieces. Reduce cooking time by 10 mins. You can use 50/ 50 warm milk /water, though my mum used only water. If the fruit is old, plump it in luke warm water in advance. Use the left over liquid in the recipe, adjusting total volume.
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.