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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missis
29th Apr, 2013
5.05
Forgot to rate.
missis
29th Apr, 2013
5.05
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.
allypal
20th Apr, 2013
5.05
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 :)
toryturner
18th Apr, 2013
5.05
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
sdream
6th Apr, 2013
5.05
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.
mummyfatbum
29th Mar, 2013
Made it to half the quantity and it still turned out well. Substituted half of dark brown sugar as I didn't have enough light brown. As per other comments its the sort of recipe you can change and adopt depending on your likes or what's in the cupboard.
clarab
17th Mar, 2013
5.05
Just made this for the first time.... Delicious and soooooo simple plus a good way to use up bread. Will be making it again soon. Yum :)
chimpy2
14th Mar, 2013
I made this Bread Pudding for my husband as a change from Bread and Butter Pudding as, in our house we always seem to have bread that gets wasted. He absolutely loves it. Some much better than shop bought! I never liked bread pudding either until I tried this. Great warm and just as great cold.
alpineangel48
26th Feb, 2013
I thought that bread pudding was an economical recipe designed to use up leftover, stale bread. This recipe uses too much bread, fruit and too many eggs. I''ll stick to my old recipe!
secrettrekkie
20th Feb, 2013
5.05
really nice really easy to make wonderful

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