Traditional British Bread Pudding Recipe
Bread pudding is very popular in Britain, as it gives new life to leftover bread, dried fruit and eggs by turning them into a tasty treat. Keep in mind, this version of bread pudding is not the same as bread and butter pudding and was traditionally made from simple ingredients and baked by people on a budget, especially in England since the 18th century.
This recipe and set of tips can help you master British bread pudding and there are many fun modern ideas and substitute suggestions for every household. This dish is simple to make and it’s just as satisfying if you want to bring up old memories or experiment with any leftover bread.
What Is the Bread Pudding Food?
Bread pudding is baked and is made by wetting pieces of bread with milk, sugar, eggs and different spices which are occasionally dotted with dried sultanas or currants. It has nothing to do with bread and butter pudding (which frankenslabs slices of toasted bread and custard), as it is made into one texture, put in a tray and baked solid.
With a little fact about the English language…
Due to the lack of many foods during World War II, British families relied on bread pudding for their meals. Every bit of food was used by housewives, so crumble is now regarded as a sustainable dessert.
Ingredients (Serves 6–8)
- 400g of stale bread (any kind)
- 300ml whole milk
- 1 large egg
- 100g light brown sugar
- 100g mix of sultanas, raisins and currants
- 50g melted butter (plus more for greasing)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- Zest of 1 orange or lemon (optional)
- Sprinkle of salt
Every ingredient can be picked up at Tesco, Lidl or Asda. Relax Cake works well with white bloomer, sourdough or even hot cross buns.
Equipment Needed
- Large mixing bowl
- 8×8 inch (20×20 cm) baking dish
- Wooden spoon
- Small saucepan (if available)
- Parchment paper (optional but helpful)
Instructions
Step 1: Prepare the bread
Break the bread into 2–3 cm pieces and place in a large bowl. Gently heat the milk, then pour it over the bread. Let sit for 15–20 minutes until soft.
Tip: Stale bread absorbs liquid better. Avoid fresh bread as it can turn mushy.
Step 2: Add in the flavorings
Mix and break up the soaked bread until the texture resembles porridge. Beat the egg and mix in sugar, melted butter, fruit, spices, vanilla, zest (if using), and a small amount of salt. Combine thoroughly.
This method follows traditional preparation. The mixture should be thick and hold its shape on a spoon.
Step 3: Bake
Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line or grease your baking dish. Pour in the mixture and level with the back of a spoon.
Bake until the top is golden and crisp, and a skewer inserted comes out clean.
Step 4: Cool and Slice
Let cool before slicing. Can be served warm or cold with your favourite sauces.
Real-Life Experience
Whenever my grandfather made bread, my nan used the crumbs to make bread pudding with dried fruit and whatever spices she found. Once lunch was done on Sundays, we would have ham or take some for lunch at school. These days, I give my children baked hot cross buns and they still adore them!
— Linda J., Kent
Nutrition Information (Approximate Per Serving)
- Calories: 270 kcal
- Carbohydrates: ~36g
- Sugars: ~18g
- Protein: ~6g
- Fat: ~10g
- Fibre: ~2g
- Salt: ~0.3g
Chopped nuts can boost fibre and add healthy fats.
Storage & Freezing
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat covered with foil in the microwave or oven for about 15 minutes.
Freezing
Slice and wrap portions in cling film and foil, or place in containers. Freeze for up to 2 months. Defrost overnight in the fridge and reheat before serving.
Recipe Variations
- Use oat milk, butter substitutes and a flax egg for a vegan version
- Add chopped dates, glacé cherries or dark chocolate chips
- Soak fruit in rum overnight
- Add 1 grated apple
- Increase milk by 50ml and add mashed banana as binder
Serving Suggestions
- With custard – a UK favourite
- Warm with vanilla ice cream
- Whipped cream and golden syrup for a Sunday dessert
- Lunchbox treat – store as bars in the fridge
Common Questions
- Can I use fresh bread?
Yes, but toast it lightly or leave it out overnight to avoid sogginess. - What dried fruit works best?
Sultanas, raisins, cranberries, apricots or figs all work well. - My pudding turned out soggy?
It may have too much milk or wasn’t baked enough. Drain excess liquid and continue baking until firm. - Can I make it gluten-free?
Yes, just use gluten-free bread and certified gluten-free ingredients.
In England, making bread pudding is a tradition for making the most of food and passing down traditions. Over the years, it has shown that creating the finest recipes often depends on using what you have in hand.
You can feel cozy when serving or discovering it for the family because it is both tasty and eco-friendly. If your bread is past its prime, give it a second chance by making a sweet and tasty cake.
Discover Related Articles and Resources
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| Read Related Article | Discover more about this topic and enhance your knowledge with our related article. | Read More | allrecipes |
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Frequently Asked Questions
Q.My bread pudding is soggy on the bottom but dry on top. What went wrong?
A.This is quite a regular problem and it normally implies that the bread did not have the opportunity of soaking the custard uniformly. The trick is with old bread, which is somewhat dry, to a certain extent it serves like a sponge. Once pasted the bread cubes with the liquid custard, push down on them then allow the entire concoction to cool down, at least 20 minutes before putting it in the oven. The latitude leaves all the bread enough time to soak up that good custard.
Q.What kind of bread is best for this? Can I just use regular sliced bread?
A.A brilliant bread pudding does not require any fancy and costly bread! Brioche is what some recipes will ask, but a plain loaf of white or milk bread, picked up at a local bakery, is superb. Day old bread is preferable or two days old to have better textures. In case your bread is extremely fresh, then simply put the cubes in the oven to dry them out first with a simple 5 minutes baking.
Q.Why does my pudding sometimes taste too “eggy” or look scrambled?
A.Scrambled texture occurs when the eggs used in making custard are overcooked as a result of excessive heat. The most effective method of avoiding this, is to bake your pudding in BE, or water bath. All you must do is place your baking dish into a bigger pan, and add hot water into this bigger pan till it reaches halfway up the sides of your dish. The nice even gentle heat this water bath creates means a silky smooth custard each time.
Q.Can I make bread pudding without an oven?
A.Yes, absolutely! It is really simple t steam on the stovetop in a large pot (pateela). Invert a small stand or heat proof bowl into the pot and put in an inch of water. Put your ready bought bread pudding on the stand and put a close fitting lid over the pot and leave to steam over a low heat 40- 50mins or until the custard has set.
Q.How can I give my bread pudding a more local, “desi” flavour?
A.What a nice thought! To impart your pudding a beautiful local aroma, adding a dash of ground cardamom (elaichi) powder in your custard mixture will help achieve it. A couple of drops of rose water or kewra essence is a nice added aroma too. To add some crunchiness and creaminess put in a sprinkle of chopped almonds (badam) and pistachios (pista) before baking.
Q.Can I prepare this dessert ahead of time for a dawat (dinner party)?
A.Bread pudding makes an ideal dessert to make in advance! It can be completely constructed and wrapped up and placed in the refrigerator up to 24 hours before you bake it. Indeed, leaving it to soak overnight tends to make it all the more wet and delicious as bread is allowed to completely absorb the custard.