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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ljshakey's picture
23rd Jul, 2013
My Family LOOOOVE bread pudding and this is the easiest and best recipe I have found. I've made this numerous times now. I sometimes change the dried fruit I put into it, dependant on what I have in the cupboard (eg dried cranberries, blueberries etc). I've also used orange zest instead of lemon before and it works just as well. Thank you for this recipe, it rocks!!
21st Jun, 2013
Thought I would have a go at this - absolutely delicious. A taste of my childhood. Will definately make again. Yum yum!
21st Jun, 2013
Thought I would give this a go - absolutely delicious, a taste of my childhood. Would never use another receipe. Will definately make again.
11th May, 2013
i have made this for years and everyone loves it so much i have to make 3 a week
11th May, 2013
My husband made this the other week and it was very tasty, I am about to make it myself today, lets see if it tastes the same xx
29th Apr, 2013
Forgot to rate.
29th Apr, 2013
Made this for an outdoor fund raising event and it was VERY popular, made double quantities and every bit went, quantity made more than stated too, bargain. Ran out of white bread so used granary to top it up. An excellent and forgiving recipe.
20th Apr, 2013
Love this recipe. Like others, I found it too much for the 8" (20cm) square tin, so used a 2 lb loaf tin as well. My son visited, and turned up his nose at the thought of bread pudding, until he tasted it, then took half of it home with him! Less calories for me :)
18th Apr, 2013
Make sure you let bread soak for 15-20 mins I didn't and although it was still lovely there was some unsoaked bread...cover in custard an still a hit
6th Apr, 2013
The 10 mins prep time is not accurate as it takes me that time just to tear the bread up, I would say 25 mins prep time. This is a very good recipe and tastes great everyone that's had some says they like it. I would recommend that dish size is 25cm x 25cm minimum and cut into 12 squares.


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