Cakes & Biscuits Dessert

English Bread Pudding

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This is a really yummy way to use up stale bread and perfect in Winter.

Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes.

English Bread Pudding

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 9 servings
Author BBC goodfood


  • 500 g Bread brown or white
  • 585 g Mixed fruit
  • 1.5 tbsp Mixed spice
  • 600 ml Milk
  • 2 Eggs large
  • 1 Lemon zested, optional
  • 140 g Brown sugar light
  • 100 g Butter melted
  • 2 tsp Brown sugar extra


  • Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add eggs, muscovado and lemon zest if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with extra brown sugar. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm or room temperature with a cuppa.

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