Bread pudding

Bread pudding

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(94 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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5th Jan, 2013
I`m dying to make this it seems delicious. Royston
27th Dec, 2012
Currently cooking away in the oven. I used very dry left over walnut and date bread to make this (worked well!) I must admit I halved the recipe because I only had 250g of bread however this recipe makes loads! When halved I was hoping this recipe would make 4-5slices however should make 6 large slices. I used luxury mixed fruit and to add a christmassy feel I added a few spoons of chopped hazelnut :) Mixture tasted diving should be lovely :)
12th Dec, 2012
Haven't made this yet but have very fond memories of bread pudding so definitley will have a go. Does it freeze?
7th Dec, 2012
Superb bread pudding best I've ever made Added some brandy and cooked for 21/4 he's so it was really crunchy on top but still moist inside Delicious
7th Dec, 2012
Superb bread pudding best I've ever made Added some brandy and cooked for 21/4 he's so it was really crunchy on too but still moist inside Delicious
5th Dec, 2012
came out a treat.
5th Dec, 2012
made for first came out a treat.will make again.great.
27th Nov, 2012
My first ever attempt at bread pudding, can't believe how easy it was. Tasted perfect, went down a treat with my boys.
27th Nov, 2012
This is a great recipe. I replace the mixed peel with dried prunes, dates and apricots or any combination of these. I also add the juice of half a lemon and use light olive oil instead of butter. Works a treat. Lovely and moist.
26th Nov, 2012
I made this as I had leftover bread to use, I used the recommended amount of dried fruit and no peel, but still think that it was too much, could probably halve the amount of fruit. I wasn't a fan of the outcome, but my housemates boyfriend, who is particularly partial to bread and butter pudding, absolutely loved it! So It must be a winner. I will try it again maybe with varying amounts of fruit or different varieties.


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