Traditional British Bread Pudding
A wonderfully moist and traditional British Bread Pudding, packed with mixed fruit and warm spices. This classic recipe uses up leftover bread to create a deliciously dense and comforting pudding with a perfectly crisp, sugary top. A true taste of classic British baking.
Method
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Prepare the Bread Base: Tear 500 grams of stale leftover bread into a large bowl.
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Add Fruit: Add 250 grams of mixed dried fruit to the torn bread.
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Add Spices: Add 1 tablespoon of mixed spice, half a teaspoon of nutmeg, and 1 teaspoon of cinnamon. Mix to combine.
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Soak the Bread: Pour in 568 millilitres of milk and mix well to break the bread apart.
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Add Eggs: Add two large beaten eggs to the bread mix.
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Add the Sugar: Add the light soft brown sugar. Stir to combine.
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Rest the Mixture: Set the mixture aside to rest for fifteen minutes.
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Prepare the Tin: While the mixture is resting, butter a twenty-centimetre square cake tin really well and line the bottom with baking parchment.
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Preheat Oven: Preheat a fan oven to 160°C (320°F).
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Add Butter: Add 100 grams of melted butter to the rested bread mixture and stir to combine.
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Fill the Tin: Add the mixture to your prepared tin and gently smooth the top.
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Top the bread pudding: Sprinkle over 2 tablespoons of demerara sugar.
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Bake: Bake in the preheated oven for 1 hour and 30 minutes, or until firm to the touch and beautifully golden brown. If it starts to colour too quickly, you may need to loosely cover it with foil.
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Cool: Once cooked, remove from the oven and allow to cool in the tin for about 5 minutes before turning out onto a wire rack to cool completely.
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Serve: Once cooled, slice the bread pudding into 16 delicious portions and enjoy!
The Secret to the Best Texture
The key to a great bread pudding is using stale bread. Fresh, soft bread will turn mushy when soaked in the milk and egg mixture. Stale, dry bread absorbs the liquid perfectly without falling apart, resulting in a pudding that is beautifully moist with a satisfyingly dense texture. If your bread is too fresh, you can dry it out by tearing it into pieces and leaving it on a baking tray on the counter for a few hours, or by baking it in a low oven (around 120°C) for 15-20 minutes.
A Taste of British History
Bread pudding has been a staple of British cooking for centuries, born from the thrifty need to use up every last crumb of leftover bread. It was a humble, hearty dish designed to provide a cheap and filling meal, often more savory than sweet in its earliest forms. The modern, spiced, and fruit-filled version we love today became popular in the 18th and 19th centuries and remains a beloved classic in British homes and bakeries. Every bite is a taste of comforting, culinary history.
Serving Suggestions
While this bread pudding is delicious on its own, serving it warm with a generous pour of creamy, hot custard is the traditional British way to enjoy it. It's also fantastic with a scoop of vanilla ice cream, which melts into the warm pudding, or a drizzle of double cream for a simpler touch. For a bit of extra decadence, you can even add a caramel or toffee sauce.
Conclusion
This traditional Bread Pudding is the ultimate comfort food and the perfect way to use up a loaf of bread that's past its best. It's rich, satisfying, and filled with nostalgic, spicy flavours. Serve it warm on its own, or with a generous dollop of custard for a truly classic British treat.
Nutrition (per serving)
- Calories: 263.00 kcal
- Protein: 5.30g
- Carbs: 39.00g
- Fat: 9.40g
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can substitute the light soft brown sugar with dark soft brown sugar for a richer, more treacly flavour. Caster sugar will also work, but you'll lose some of the caramel notes.
What kind of bread is best for bread pudding?
Almost any kind of stale bread will work. A standard white loaf is traditional, but you can also use brioche or challah for a richer pudding, or even leftover hot cross buns for a seasonal twist. Avoid very strong-flavoured breads like rye unless you specifically want that flavour profile.
Can I make this ahead of time?
Absolutely. Bread pudding is a great make-ahead dessert. You can bake it a day or two in advance, store it in the fridge, and then gently reheat individual portions in the microwave or oven before serving. It's just as delicious the next day.
How do I know when the bread pudding is cooked?
The pudding is cooked when the centre is firm to the touch and a skewer inserted into the middle comes out clean, with no wet batter on it. The top should be a deep golden brown and beautifully crisp from the demerara sugar.