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A close-up of a slice of bread pudding topped with raisins on a white plate.

Bread Pudding

Jennifer Ryan
Turn simple ingredients into warm, comforting bread pudding. Soft, sweet, and perfect for an easy homemade dessert.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Soaking time 15 minutes
Total Time 2 hours 5 minutes
Course Bread, Dessert, Snack
Cuisine British
Servings 16
Calories 298 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Tear the bread into a large mixing bowl. Add the raisins and mixed spice.
    1.1 lbs wholemeal bread, 3⅓ cups raisins, 1½ tablespoons mixed spice
    A bowl containing torn bread, raisins, and mixed spice for bread pudding.
  • Pour over the milk, then mix everything together, breaking up the bread until it absorbs the liquid and forms a soft, thick mixture.
    2½ cups milk
    A bowl filled with a mixture of bread pieces and raisins, ready for bread pudding.
  • Add the beaten eggs and muscovado sugar, then mix well until fully combined. Leave the mixture to sit for 15 minutes to allow the bread to soak up all the flavors.
    2 large eggs, ¾ cup light muscovado sugar
    A mixing bowl filled with bread pieces, raisins, brown sugar, and egg mixture, ready for bread pudding.
  • Preheat the oven to 350℉/180°C (320℉/160°C fan). Grease an 8-inch square baking pan, or a 20 cm pan, and line the base with baking parchment.
    Oven set to 180°C or 350°F, indicating baking temperature.
  • Stir the melted butter into the pudding mixture, then transfer everything into the prepared tin, spreading it out evenly. Sprinkle the demerara sugar over the top.
    3½ oz salted butter, 2 tablespoons demerara sugar
    A golden-brown bread pudding topped with a sprinkle of sugar in a baking dish.
  • Bake for 1 hour 30 minutes, or until the pudding is firm in the center and golden on top. If it starts to brown too quickly, loosely cover it with foil.
    A freshly baked bread pudding in a square baking dish, golden brown with a crumbly top.
  • Remove from the oven and allow it to cool slightly before turning it out of the tin. Cut into squares and serve warm.
    Squares of bread pudding cooling on a wire rack with a red striped cloth underneath.

Notes

Tips and Tricks
  • Use stale bread. Slightly dry bread works best as it absorbs more flavor.
  • Mix well. Make sure there are no large dry chunks of bread left.
  • Adjust sweetness. Add more or less sugar depending on your taste.
  • Add extras. Try chocolate chips, nuts, or dried fruit for variation.
  • Serve warm. Delicious on its own or with custard, cream, or ice cream.
  • Storage. Keeps well in the fridge for up to 3 days and reheats beautifully.
  • Freezer-friendly. Slice and freeze for an easy treat later.

Nutrition

Calories: 298kcalCarbohydrates: 52gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 222mgPotassium: 377mgFiber: 3gSugar: 15gVitamin A: 251IUVitamin C: 2mgCalcium: 110mgIron: 2mg
Keywords bread, bread pudding, british food, raisins, sweet bread, traditional recipe
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