Bread Pudding Recipe
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.
Servings: 9
Calories: 442kcal
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: 442kcal | Carbohydrates: 69g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 382mg | Potassium: 449mg | Fiber: 6g | Sugar: 40g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 3mg
