baking, food

Bread pudding

My recipe for bread pudding, a favourite of mine. This is a good way to use up old bread. You will need a very large bowl to mix all the ingredients. Alternatively, scale down the recipe if desired.

Sorry, this is not a gluten-free recipe but I’m working on it!

Makes 16 portions.


  • 550g old bread (not mouldy!)
  • 550g mixed fruit
  • 95g mixed peel
  • 1 tsp lemon juice (or 1 tsp lemon essence)
  • 650ml milk
  • 2 large eggs, beaten
  • 2½ tsp mixed spice
  • 110g butter
  • 155g brown sugar (preferably dark)
  • optional: 40g demerara sugar (to sprinkle on the top).


  1. Cut the bread into small pieces and place in a large mixing bowl.
  2. Add the mixed fruit, mixed peel, mixed spice and mix together with a large spoon.
  3. Add the milk and mix. The mixture should now be wet.
  4. Add the beaten eggs, sugar, lemon juice and mix. Leave for 10 mins to soak.
  5. Slowly melt the butter in a saucepan, being careful not to burn it.
  6. Add the melted butter to the mixture and thoroughly mix all ingredients.
  7. Place the mixture in a large baking dish and smooth the top.
  8. Optional: sprinkle the demerara sugar on the top.
  9. Bake at 165 deg C – 170 deg C fan for 1½ hours until the top is golden brown. Test with a skewer to ensure it’s baked. It should be crusty on top and soft in the middle. Ovens vary so you may need to adjust the temperature and timing.


  • 16 portions, 320 calories per portion
  • fat 8.0g (4.5g saturated)
  • carbs 53.2g
  • sugar 39.3g
  • protein 6.8g
  • fibre 4.1g
  • salt 0.3g.


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