Bread pudding

Bread pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(92 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
Save to My Good Food
Please sign in or register to save recipes.

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 eggs, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
mar57kub
16th Feb, 2013
This recipe is absolutely delicious and everyone who has tasted it agrees - thoroughly recommend this recipe
sonya80
9th Feb, 2013
5.05
Lovely moist pudding. Used up all the bread ends from the freezer. Used some left over currants, sultanas, dried apricots, dried prunes for the fruit. Added 2tsp mixed spice and juice of the lemon as well as the zest. Well definitely make again!
nance1
26th Jan, 2013
Carn`t wait to make it. Royston.
Aunt Jane's picture
Aunt Jane
22nd Jan, 2013
5.05
absolutely delicious ..... my mum used to make this when I was a child and all the memories came flooding back highly recommend you make this
aggy-pants
9th Jan, 2013
5.05
This recipe is fantastic, I'd never made bread pudding before but wanted to use up some bread that was in danger of going off. All I had in the cupboard was some old currants and glace cherries, so I used them, but the effect was the same - delicious. I will definitely be making this again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.