Bread Pudding
A simple baked pudding of stale bread soaked in sweetened milk and eggs with raisins, made to use up bread rather than waste it.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 250 kcal
Equipment
- •Baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 8 g
- carbs
- 38 g
- protein
- 7 g
- calories
- 250
Instructions
- 1
Preheat the oven to 175°C and butter a baking dish.
- 2
Soak the torn bread in the milk for 10-15 minutes until softened.
- 3
Whisk the eggs, sugar, cinnamon and vanilla together, then stir into the soaked bread along with the melted butter.
- 4
Fold in the raisins and pour the mixture into the prepared dish.
- 5
Bake for 40-45 minutes until set in the centre and golden on top.
- 6
Cool for 10 minutes before serving.
Chef's tips
Really stale, slightly dried bread soaks up the custard better than fresh bread and gives a better texture.
Ingredient substitutions
- raisins → partridgeberries or chopped dates
Storage
Keeps 3 days covered in the fridge.
Reheating
Warm individual portions in a low oven or microwave until heated through.
Common mistakes to avoid
- •Using fresh, soft bread, which turns mushy rather than custardy
- •Underbaking, leaving the centre wet
Serving suggestions
Cooked Bread Pudding?
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