Bread Pudding
A dense, spiced fruit cake made from stale bread. A thrifty London classic, served warm or cold.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Serves
- 12
- Level
- Easy
Not to be confused with bread and butter pudding, this is sliced into squares like a cake. It's a brilliant way to use up leftover bread.
Soaking the bread overnight gives the smoothest texture.
Bread Pudding
1 hr 35 min total · approx. 320 kcal per serving
Ingredients
Servings
Method
- Soak the bread in the milk for at least 30 minutes, then beat to a mush.
- Heat the oven to 180°C / 160°C fan. Grease a 20 x 30cm tin.
- Beat in the butter, brown sugar, eggs, spice, fruit and zest.
- Spread in the tin, sprinkle with demerara and bake for 1¼ hours until firm and golden.
- Cool slightly before cutting into squares.
Cook's noteServe warm with custard, or cold with a cup of tea.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
