Learn how to make bread pudding with this wholesome, fuss-free recipe.
Old fashioned bread pudding is ideal for using up any bread that’s a day or two old. In fact, the best results come from using slightly stale bread. Bread that’s too fresh and doughy makes a heavier, more solid pudding. Traditionally, currants, sultanas, raisins or a mixture are used to make this pudding but you can also use glace cherries, dried apricots and dried cranberries. This recipe is made with shredded suet which gives it a deep, rich flavour. Though vegetable shortening can be used as a suet substitute. Finish with a sprinkling of sugar, and serve with a rich no churn vanilla ice cream or a generous dollop of hot vanilla custard.
- 225g stale white bread, crusts removed
- 300ml milk
- 125g mixed sultanas, glace cherries and chopped dried apricots
- 25g chopped mixed peel
- 50g shredded suet
- 50g Demerara sugar, plus extra to sprinkle
- 1½tsp ground mixed spice
- 1 egg, beaten
Grease a 20cm square shallow baking tin or dish. Tear or chop the bread into pieces, place in a bowl and cover with the milk. Leave to stand for 30 mins.
Preheat the oven to 180°C/350°F/Gas Mark 4. Beat the mixture with a wooden spoon to break up any lumps. Add the fruit, peel, suet, sugar, spice and egg and stir well to mix. Pour into the greased baking tin or dish and bake in the oven for 1½-2 hours until firm to the touch. Sprinkle over a little extra sugar, cut into pieces and serve warm or cold.
Top tips for making a bread pudding:
Like most baked treats, bread pudding is ready when you run a knife or skewer through the middle and it comes out clean. If your bread pudding is catching on the top or taking longer to cook than instructed, cover with tin foil to make sure the top of your pudding doesn’t get burnt. We recommend checking on it every 5-10 minutes, to avoid it being overcooked and dry.