How to Make Bread Pudding – A Classic British Comfort Dessert

--- published by foodie Parmod.

Bread pudding is one of Britain’s most nostalgic and thrifty desserts. Traditionally made with leftover bread, mixed fruit, and warming spices, it’s the perfect way to reduce waste and create something truly delicious. Whether you’re serving it warm with custard or cold with a cuppa, this classic pudding never fails to comfort.

In this blog post, you’ll learn how to make bread pudding using everyday ingredients found in British kitchens. Let’s turn your stale bread into a sweet, spiced treat!

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What Is Bread Pudding?

Bread pudding shouldn’t be confused with bread and butter pudding. While both use bread as a base, bread pudding is denser, often served in slices like cake, and includes mixed dried fruit and spices. It originated as a working-class dish, making use of leftover bits and bobs – and it remains a beloved staple to this day.

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Ingredients

300g stale bread (white or wholemeal)

100g brown sugar

100g mixed dried fruit (e.g. raisins, currants, sultanas)

1 tsp mixed spice

½ tsp ground cinnamon

500ml whole milk

2 medium eggs

50g butter (plus extra for greasing)

Zest of 1 lemon or orange (optional)

1 tbsp demerara sugar (for topping)

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Equipment Needed

Mixing bowl

Baking tin (approx. 20cm square or similar)

Fork or spoon

Oven

Measuring scales and jug

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Method

Step 1: Prepare the Bread

Tear the stale bread into small chunks and place it in a large mixing bowl. Pour over the milk and let it soak for about 10–15 minutes. Once the bread is soft, mash it up with a fork until there are no large lumps.

Step 2: Mix the Ingredients

Add the brown sugar, mixed dried fruit, mixed spice, cinnamon, lemon or orange zest (if using), and beaten eggs to the soaked bread mixture. Mix thoroughly.

Melt the butter and stir it into the bowl until everything is well combined. The mixture should be thick and sticky.

Step 3: Bake

Grease your baking tin with a bit of butter and spoon in the mixture. Spread it out evenly and sprinkle the top with demerara sugar for a golden crunch.

Bake in a preheated oven at 180°C (160°C fan) / Gas Mark 4 for about 1 hour, or until the top is firm and golden brown. A skewer inserted into the centre should come out clean.

Step 4: Cool and Serve

Let the bread pudding cool in the tin for 10–15 minutes before slicing. You can serve it warm with custard, cream or ice cream, or leave it to cool completely and eat it cold – it’s just as tasty!

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Tips for Perfect Bread Pudding

Use stale bread: Fresh bread will go too mushy. Leave bread out overnight or toast it lightly if needed.

Customise your fruit: Add chopped dates, apricots, or glacé cherries for variety.

Add a splash of rum or brandy for a boozy twist – especially nice around Christmas.

No mixed spice? Use a mix of cinnamon, nutmeg and allspice instead.

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Storing and Freezing

Storage: Bread pudding can be stored in an airtight container in the fridge for up to 5 days.

Freezing: Freeze in portions for up to 3 months. Reheat in the microwave or oven when ready to enjoy.

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Why You'll Love This Recipe

✅ Budget-friendly

✅ Easy to make

✅ A true taste of British tradition

✅ Great for using up leftovers

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Final Thoughts

Bread pudding is a timeless British dessert that proves you don’t need fancy ingredients to create something heart-warming. With just a few simple steps and some pantry staples, you can whip up a pudding that feels like a warm hug on a rainy day.

Next time you find yourself with leftover bread, give this recipe a go – your taste buds (and your nan) will thank you!

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--- write ✍️ by foodie Parmod.