Bread pudding

Bread pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(144 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

  • 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…

  • 100g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Jun, 2020
Delicious. Made with wholemeal bread. Halved quantities, and cut sugar down, because of mixed fruit content. Still a good size.
Frantic Flapjack
26th May, 2020
This was an excellent bread pudding. You could add any dried fruit if you don't have mixed fruit. In my opinion, the mixed peel isn't essential. It was a little too sweet for my taste so I would drop down the sugar to 100g if I made this again. It does taste better after a couple of days. Also, I cut into 9 squares which were huge so sliced each one into 3 which made it go further if you're feeding a crowd or want to cut down the calories.
Beverley Woods's picture
Beverley Woods
20th Apr, 2020
I have just made this, I made a couple of slight omissions, did not add the mixed peel or the lemon zest (I don't like mixed peel and did not have the lemon zest). I used sultanas as the dried fruit and added extra in place of the mixed peel. I made half portions as I only had 250gm of bread ( I did cut off the crusts). I left the mixture for about 30 mins before adding the butter then baking. Baked for the same amount of time, which I was surprised as thought it would be ready in less time with it being half portions. It did not go too brown. The half portion would provide about 6 servings. We had our first lot with vanilla ice cream which was a good combination. Hubby gave it top marks.
simon hills
9th Feb, 2020
One of the comments on this list is from Peter Yorke. Please let me know if this is the same PY who used to work for ESM/Satake as I would like to make contact again. Thanks Simon Hills
27th Sep, 2019
Been using this recipe for a while now and it's a firm favourite. I find it is better if you don't use too much crust. The mix of white, wholemeal and seeded bread is the best combo for us and I add the zest of an orange as well as the lemon. Tried using half orange juice and milk one time but didn't think it was as good. Also, don't always add the melted butter. I cut it into four and freeze (if there's enough left to!).
11th Jul, 2019
Great recipe, And I also tried it with cherries
24th Feb, 2019
Best bread pudding I’ve ever had (& I’ve tried a lot)!
Peter Yorke
21st Feb, 2019
Classic dish and this is a great recipe for it. Delicious.
1st Feb, 2019
I’ve used this actual recipe for years. Just never got round tocommenting. It makes a large mix, have a big bowl ready. Always lovely. I’ve never put peel in as don’t like it. I’m interested to know how to use tea. Can anyone tell me how much water to how much tea? And darn I’ve got one in the oven and just realised I forgot to add the melted butter. I wonder how that’s gonna be now. Sigh.
29th Sep, 2018
Made this yesterday. Omitted the sugar, as I was making it for diabetics, and it was still sweet enough.Didn’t get anything from the lemon zest, so will either double the quantity or take it out. Used a mix of tea (have always used this) and unsweetened orange juice instead of milk, though I may try milk next time.


15th May, 2019
My mum use to use suet to make her bread pudding. Can you swap the same weight of suet for butter?
goodfoodteam's picture
16th May, 2019
Thanks for your question. We haven't tested this but suet is a traditional ingredient that does add a certain richness. It will change the flavour but if this is your preference, then the same amount will work well, or try half and half. Let us know how you get on!
13th Feb, 2018
I emgirated to Canada in April and can't get mixed spice or cut peel, anyone advise what I should use instead? Thanks, Helen
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. If you can't get mixed peel, we'd suggest just using an extra 85g of dried fruit and make sure you include the lemon zest. If there aren't any alternatives to mixed spice, try this recipe to make your own from one of our Good Food community:
10th Jun, 2014
I am wondering about soaking the mixed fruit in the milk overnight. What do you think?
goodfoodteam's picture
27th Jun, 2014
Hi there, you could do that but you would need to keep it refrigerated. Thanks.
19th Mar, 2014
Is it really 1 &1/2 TABLESPOONS of mixed spice?! My current recipe (no pun intended) uses teaspoons?
23rd Nov, 2016
I used 2 tablesppon of mixed spice and it was lovely, best to experiment and find what you prefer yourself.
goodfoodteam's picture
31st Mar, 2014
This recipe does use the amount of mixed spice stated, however you can adjust it to suit your personal taste. Try just using half if you prefer, the recipe will still have a good flavour.
22nd Sep, 2017
This is just how my mum made it and the recipe is so easy to do, the best I’ve had in ages. I’ve made a second batch today (doubled up to 1 kg bread) , 2 loaves for 25p each from Tesco, have added 3 teaspoons of vanilla extract to try, can’t wait for it to cook now!
24th Jun, 2017
I use mainly non-crust, especially if the bread is dry. My tin is too shallow, so I use a larger tin. The cubes of bread pudding following the recipe would replace a meal, so this way you get more, smaller pieces. Reduce cooking time by 10 mins. You can use 50/ 50 warm milk /water, though my mum used only water. If the fruit is old, plump it in luke warm water in advance. Use the left over liquid in the recipe, adjusting total volume.
16th Feb, 2017
This dish was a weekly staple in my house. Fruit cake was for special occasions, like Christmas, Easter or Visitors! Sometimes it would get made in in the electric frypan because it was larger, slight quicker and got a crusty bottom. The crusty bits were the best part. Mum didn't use milk but instead would soak the torn up bread in tap water. She had already sprinkled powdered milk over the bread. It would then get left for a few hours under a tea towel until it was soggy. Then the fruits, spices and sugar would get mixed through. I don't remember whether her version had beaten eggs or not. If so, it would only have been one. This dish was meant to be cheap and utilise scrap ends of bread. I think mum's version was from WW2 where not everything was in ready supply.
11th Mar, 2016
I know it's going to be difficult but try not to eat it until the next day or better still 2 days after. Trust me, it's well worth the wait !
Tracey D
4th Oct, 2014
A good, traditional recipe, BUT 100g (down from 140) brown sugar is enough! To help break up the bread, I HEATED the milk before pouring. Too much spice! I put 1tsp cinnamon, 1tsp ground mixed spice and it was enough! I replaced the mixed peel with chopped apple. Omitted lemon zest and used 3 small eggs. Result: PERFECT! Cut into slices rather than squares.
Want to receive regular food and recipe web notifications from us?