Traditional Bread Pudding

I LOVE this recipe.  I love it because I hate wasting food.  Bread pudding is a fantastic way to use up stale bread.  Now this is not bread and butter pudding that is usually served with custard and grilled under the oven.  This is a stodgy, chunk of cake that will stick to your ribs.  It is just as delicious hot or cold.It was one of my top sellers on the farmers market.

You can use this as a base recipe for many adaptations.  Irish Whisky and Marmalade being my favourite (I’ll tell you how at the end).  I have also used this recipe and added stale cake!  Works just the same – instead of bread or alone with bread I added some scrunched up cupcakes that had gone a little dry.  Delicious!

Difficulty – Easy


500 grams stale bread – any sort brown, white, croissants, tiger loaf etc

600 grams mixed fruit – any dried fruit will do, chuck it all in

1 tablespoon mixed spice or a mixture of nutmeg, cinnamon and ginger

600 mls milk (or any combination of milk and cream)

2 large free range eggs (or 3 small)

140 grams brown sugar

100 grams melted unsalted butter

1 tablespoon (ish) of brown granulated sugar


Preheat your oven to 180C (160 Fan)

1.Put the bread in a large bowl and add the fruit, eggs, spices, brown sugar and milk.

2. With your hands squish it all up until it’s fairly mushy.

3. You can leave it for as long as you want to soak and let the flavour develop – I tend to leave it overnight and I have left it up to a couple of days but 10 mins will suffice if time is short.

4. Add the melted butter last and mix well.

5. Pour into a well greased 20cm square tin or baking tray and sprinkle on the granulated sugar.

6. Bake for 1 hour 30 mins or until nice and golden and crispy around the edges.

Leave it to cool and slice into big square pieces.

TIP – Add a tablespoon of whisky and a tablespoon of marmalade to the recipe and bake as normal.  It might need an extra 10 minutes but this recipe is so versatile it’s hard to go wrong.  If you have extra cream to use then feel free to soak your fruit in it as well.

You can add endless combinations to the basic recipe.  Cranberries and chocolate, stem ginger, apricots or nuts – go for it!

You will know it’s cooked when the middle feels solid and you can’t poke your finger through.


About Claire Sullivan

Bake - Slice - Eat - Enjoy! An Irish girl living in Norfolk, sharing everything I know about baking and everything I learn along the way. The beautiful County of Norfolk is full of wonderful gems and I can't wait to share them with you.
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1 Response to Traditional Bread Pudding

  1. Pingback: Traditional Bread Pudding « homethoughtsfromabroad626

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