Bread Pudding


Bread pudding. The hero example of creating something from nothing. Wherever there is bread in the world, there is a version of the great bread pudding.  

I love the stuff so much I reckon I could make it with my eyes closed. An important one not to forget in this age of climate awakening.

Another CBP Use Your Loaf trusted recipe.

1hr 40mins + 30min soak | makes cake! | easy


500g stale crusty white bread, torn into chunks
600ml milk 
300g mix of currants, sultanas, raisins and mixed peel – descending quantities, soaked for 10mins in just boiled water or some… .. booze?  
½ lemon, grated zest 
140g light muscovado sugar 
2 heaped tsp mixed spice 
2 eggs, beaten 

100g salted butter, melted  
2 tbsp demerara sugar 


Don’t be tempted to speed this up by cooking higher and faster. It needs the time in the oven at a lower temperature to firm up in the middle.

Get the bread in a big bowl and pour the milk all over. Leave to soak for 30mins.

Squish the bread and milk together with your hands, get stuck in. Tip in the (drained) mixed fruits, eggs, muscovado sugar and zest and stir to combine well.

Use a l’il brush of the melted butter to line a 20cm deep square / 23mm round tin. Pour the remaining butter into the bread mix and stir again.

Pour the mixture into the baking tin, sprinkle the demerara sugar over the top and bung it in the oven for 1hr 30mins until it’s firm to the touch and dark golden brown.

Sprinkle a little more demerara sugar over the top as soon as it comes out of the oven if you wish, and leave to cool a little before turning out and cutting into squares.

Most recipes suggest serving warm but I much prefer it cold, when it’s even denser and the fruits have relaxed. Either way, it’s delicious.


This is based on the recipe my mum handed down to me, which most likely makes it a Good Housekeeping or Delia recipe but it’s in my head so we’ll never know! With refresher info from BBC Good Food.

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