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. And, if you don’t like mixed peel, just replace it with extra fruit.
Sprinkle some sugar over this pudding for an extra hit of sweetness and to make it look lovely. In Canada they eat bread pudding with maple syrup. That’s something we can definitely get on board with!
- 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 tip for making Bread pudding
Keep any stale bread in the freezer. It's useful for breadcrumbs, bread and butter pudding and bread sauce as well as bread pudding.