Bread pudding

Bread pudding

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(84 ratings)

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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Rowanp29
30th Oct, 2014
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
19th Oct, 2014
5.05
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
23rd Sep, 2015
This is like my mothers recipe, simply delicious. Used an old baguette today so needed extra milk to break the dry bread down.
lupinlou
26th Aug, 2014
5.05
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
22nd Aug, 2014
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
10th Aug, 2014
5.05
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
3rd Aug, 2014
Second time in a month I have made this, next time I'm going to add grated apple. Love this recipe x
Honeygran
11th Jul, 2014
5.05
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
27th Jun, 2014
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
28th May, 2014
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....

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