Best Bread Pudding recipe ever!

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I'm not a huge fan of Bread Pudding myself but my husband has been asking me to make it for years so as it's his birthday today I thought I would make one for his lunch box.  At lunch time he rang to say it was amazing which is a huge compliment as he can be harsh when judging my culinary efforts (in fairness I burn things LOTS).

The recipe came from a family member and it's one of those 'throw it all in the bowl' jobs which I love so I thought I would share it with anyone else who might like to make one.

bread pudding



500g white or wholemeal bread

500g mixed dried fruit

1 tbsp mixed spice

600ml milk

2 large eggs, beaten

140g light brown sugar

100g butter, melted

2tbsp demerera sugar (for the top if desired)



Tear the bread into a large mixing bowl and add the spice.  Pour in the milk and scrunch it up with your fingers, add eggs and sugar and mix well.  Leave it to sit for 15 mins to soak while the oven is pre heating to 180C/160C fan.

Butter and line a 20cm square tin (don't use loose bottom base) and then stir in the melted butter and make sure it's all coated and add fruit.  Tip it all into the tin, flatten and sprinkle with sugar if desired.

Bake for an hour and a half and put some foil on the top if it looks like it starting to burn.  

I checked on mine at this point and found it really hard to tell if it was done inside as its quite a squidgy mixture so I gave it an extra 15 mins (just to be sure).  Obviously once it cools everything gels together so its really easy to cut into squares.


There are lots of other things that can be added to jazz it up a bit including glace cherries, mixed peel, orange or lemon rind or grated fresh apple.

Chop up half of it and wrap individually so they can be put in the freezer and taken out as and when.


Happy Baking!



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  1. Hannah Flack

    Sunny days are amazing when you?re in the mood to get out and ENJOY life! But cloudy days are a good excuse to stay in and cook and snuggle ;) Love how puffy and cheesy this quiche looks. yuuuuum! Regards <a href="">Hannah Flack</a>

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  2. Hannah Flack

    I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won't have to use ketchup to give my chicken a little moisture when I eat it. ?

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  3. Hannah Flack

    Wonderful site. Lots of useful info here. I?m sending it to several pals ans additionally sharing in delicious. And obviously, thanks to your sweat! Regards<a href="">Hannah Flack</a>

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  4. Rose Martine

    Looks so good! Hmmm, I love ramen but this looks too involved for me. I?m too much of a health snob to eat packaged ramen though, although tempting ? would rather save my fat for favorite treats. Thanks for helping me get hungry though! ???? <a href="">rose martine</a>

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  5. Moses Brodin

    Have you considered making your own pumpkin puree? It?s pretty simple and make your house smell amazing! Can you get ahold of a sugar pumpkin? If not a regular pumpkin will work, but these smaller speckled pumpkins are the most flavorful. I imagine sweet potato would sub well too. Just bake and puree the flesh in a blender. I hope you get a chance to tr them. No one should be denied pumpkin!

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