Classic Bread Pudding

How to make a Classic Bread Pudding at home, step by step instructions from start to finish.

Ingredients

Method

  • 350g / 12½oz White or Whole wheat bread
  • 300g / 11oz Dried mixed fruit & peel
  • 50g / 2oz Dried Cranberries (optional)
  • 4g / 1tsp Cinnamon or Mixed Spices
  • 2g / ½tsp Nutmeg
  • 300ml Milk
  • 75mls Double/Heavy Cream
  • 1 Large egg (beaten)
  • 80g / 3oz Light Brown Sugar
  • 60g /2oz Butter (Melted)=
  • 6mls / 1tsp Vanilla extract
  • 15g / 1tbsp Demerara Sugar (topping)
  • Start by greasing a 22 x 15 x 6cm / 8½ x 6 x 2in baking tin or dish with butter, and line it with parchment paper, (see the video for the dish I use)
  • Tear the bread into small pieces and get them into a large mixing bowl, add the mixed dried fruit, cranberries, and spices to the bowl.
  • Whisk the milk, cream, vanilla extract and beaten together in a jug, then add it along with the melted butter, to the bread bowl.
  • Using a wooden spoon, or your hands, thoroughly mix it all together.
  • Set it aside for 20 minutes to make sure the bread has thoroughly soaked up the liquid.
  • Pre-heat your oven to 170°C /340°F / Gas mark 3.
  • Give the mixture a final good mix and get into the prepared dish/tin and level it off, but roughen up the surface a little, just so it isn’t smooth, as shown in the video.
  • Place a sheet of greased cooking foil over the dish, get it into the pre-heated oven, set your timer for 1¼ hours.
  • When there’s only 15 minutes left, carefully remove the foil and continue baking.
  • Once the full time is up, get it out of the oven and onto a wire rack to cool for 10 minutes.
  • Remove it from the tin, (see the video) cut and serve (hot or cold) with ice cream or vanilla custard (see my vanilla egg custard video tutorial).
  • Enjoy.

Equipment: used in this Bread Pudding video