If you’ve got some leftover bread to use up, this classic bread pudding is one of the easiest and most satisfying bakes you can make. It’s soft in the middle, slightly crisp on top, and packed with warming spices and sweet dried fruit.

This version is made to be firm and sliceable, more like a traditional British bread pudding than a soft bread and butter pudding. It’s perfect for cutting into squares and enjoying with a cup of tea, or even packing into a lunchbox for later.

slice of bread pudding on a plate next to a chopping board of sliced bread pudding

What You Need

For exact and concise instructions please head to the recipe card at the bottom of the page.

This is a simple store cupboard recipe, ideal for using up bread that’s starting to go a little stale. Slightly older bread actually works best as it soaks up the mixture really well. Having said that, I have tried this same recipe with a fresh loaf of bread and it works perfectly too – so if you are craving a bread pudding there’s no need to wait for the bread to go old!

ingredients laid out and labelled for bread pudding: bread, demerara sugar, dried mixed fruit, cinnamon and nutmeg, egg, butter, light brown sugar and milk

You’ll need bread (white or wholemeal both work), mixed spice and cinnamon for warmth, eggs and milk to bind everything together, and light brown sugar for sweetness. Mixed dried fruit adds texture and flavour, while melted butter enriches the pudding and helps it bake up beautifully. A sprinkle of demerara sugar on top gives a lovely slight crunch.

How to Make It

Start by tearing your bread into chunks and adding it to a large mixing bowl. Sprinkle over the mixed spice and cinnamon so everything gets evenly coated.

In a jug, whisk the eggs into the milk, then pour it over the bread along with the sugar. This is where it gets hands-on – use your hands to scrunch everything together until the bread breaks down and absorbs the liquid. You’re aiming for a thick, well-combined mixture rather than distinct pieces of bread.

Stir through the dried fruit, then leave the mixture to sit for about 15 minutes. This step is important as it allows the bread to fully soak up all the liquid, helping create that soft but sliceable texture.

steps to preparing mixture for bread pudding shown in a grid of four images: beaten egg, milk and egg, torn up bread chunks, mixing in dried mixed fruit

While it’s soaking, preheat your oven and prepare your tin. A 20cm square tin works perfectly here and gives you a nice deep pudding.

melted butter added to bread pudding mixture

Once the mixture has rested, pour in the melted butter and give everything a really good stir. Spoon it into the prepared tin and press it down firmly into an even layer.

putting bread pudding mixture in tin with demerara sugar on top

Scatter the demerara sugar over the top, then bake until deep golden and set in the middle. If the top starts to brown too quickly, just cover it loosely with foil.

When it’s done, leave it to cool completely in the tin. This is key, it firms up as it cools, making it much easier to slice into neat squares.

Variations & Tips

Use what bread you have – white, wholemeal, or a mix all work well
Leave the crusts on – they help give structure and texture
Add extras – try orange zest, chopped apple, or a handful of nuts
Swap the fruit – raisins, sultanas, currants or mixed peel all work
Adjust the spices – add nutmeg or ginger for a slightly different flavour
For an extra rich version – replace a little of the milk with cream
Press it down well – this helps create that firm, sliceable finish

Storage & Reheating

Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze in slices for up to 3 months
To reheat: Warm in the microwave for 30–60 seconds or in a low oven until heated through
To serve cold: It’s also delicious eaten cold, almost like a cake

A Little Background on Bread Pudding

Bread pudding has been around for centuries and is often thought of as one of the original “waste-not, want-not” recipes. It was traditionally made as a way to use up stale bread rather than letting it go to waste.

In the UK, bread pudding became especially popular in the 18th and 19th centuries, when frugal home cooking was essential. Simple ingredients like milk, eggs, sugar and dried fruit were combined with leftover bread to create something filling, comforting and surprisingly delicious.

Over time, different versions developed. Some recipes, like bread and butter pudding, are softer and more custard-like, while others, like this one, are firmer and more sliceable, closer to a traditional baked pudding you can cut into squares.

Even today, it’s still a favourite for its simplicity, affordability and comforting flavour, and a great reminder that some of the best recipes come from making the most of what you already have.

More Classic British Recipes

If you are looking for some more classic British bakes, puddings and desserts, check out the following for inspiration:

Bread Pudding Recipe

By Liana Green

A classic British bread pudding made with simple ingredients, warming spices and dried fruit. This version is firm, sliceable and perfect for using up leftover bread, with a soft centre and slightly crisp, golden top.

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Course Baking Recipes

Prep Time 10

Cook Time 1 30

Servings

Calories 442 kcal

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Ingredients

500 g bread white or wholemeal, torn into chunks
1½ tsp mixed spice
1 tsp cinnamon
2 eggs beaten
600 ml whole milk
140 g light brown sugar
300 g mixed dried fruit
100 g butter melted
2 tbsp demerara sugar for the top

Instructions

Add the torn bread to a large mixing bowl and sprinkle over the mixed spice and cinnamon.
Whisk the eggs into the milk and pour over the bread along with the sugar. Get your hands in and scrunch everything together until the bread has completely broken down into the mixture.
Stir through the dried fruit, then set the bowl aside for 15 minutes to allow everything to soak. Meanwhile preheat your oven to 180°C / 160°C fan / Gas Mark 4 and grease and line a 20cm square baking tin.
Pour the melted butter into the mixture and stir well until fully combined.
Spoon everything into your prepared tin and press down into an even layer. Scatter the demerara sugar over the top.
Bake for around 90 minutes until deep golden and set firm in the middle. If the top is browning too quickly, lay a sheet of foil loosely over the tin.
Once out of the oven, leave to cool fully in the tin before turning out and slicing into squares.

Nutrition

Calories: 442kcalCarbohydrates: 69gProtein: 11gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 69mgSodium: 382mgPotassium: 449mgFiber: 6gSugar: 40gVitamin A: 448IUVitamin C: 1mgCalcium: 234mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an estimate.

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