Bread Pudding


I remember having Bread Pudding from an early age, actually I remember more smelling Bread Pudding from an early age, that sweet spicy smell emanating from the oven as it baked.

I always thought this pudding was originally from Britain but it seems many countries has its variation of it. At its core Bread Pudding is bread (normally slightly stale bread), soaked in milk and seasoned with spices and then baked. The milk soaking causing an unbelievably moist center. I could easily eat tonnes of it.

Remember, don't confuse this with Bread and Butter Pudding which is also rather lovely but a different dish altogether.

This Bread Pudding is a quite traditional version, (apparently you can even have chocolate bread pudding now - but I will add that on my to do list).....anyway I digress, this Bread Pudding, has its bread crumbs soaked in a milk, sugar and butter mixture, spices are then added and then the bread crumbs. Some people leave their Bread Pudding to soak for a few hours, but I couldnt wait that long (I needed that Bread Pudding!). Once the bread crumbs were added to the milk mixture, it was mixed and then added to a loaf tin - I am being quite rebellious here - normally Bread Pudding is put in a square baking tin but I decided to make a Bread Pudding loaf instead. It was then baked for 45 minutes until a skewer came out clean.

This Bread Pudding was then eaten...unfortunately I made it before dinner and err yes I couldn't resist.........dinner became more a late night snack! I hope you have more willpower than me. Enjoy!



Bread Crumbs


Ready to Bake


Ready to Eat


Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: 12 slices


  • 35g Margarine
  • 150g Sultanas
  • 350g Bread, Breadcrumbs
  • 500ml Milk
  • 1tsp Vanilla Extract
  • 2tsp Mixed Spice
  • 75g Brown Sugar


  1. Turn bread into breadcrumbs if you have not already - either by hand or processor
  2. In a large saucepan heat margarine, fruit, sugar and milk.
  3. Add in breadcrumbs, spice and vanilla extract and mix
  4. Grease a loaf tin and line with baking paper across middle so can easily remove loaf.
  5. Put mixture in loaf tin. Dot with margarine. Cover with Foil
  6. Bake for 45 minutes or longer until a skewer / fork comes out clean, Sprinkle with sugar and cook for an extra 5 minutes uncovered. Remove from loaf tin, leave to cool (if you can). Serve and Enjoy.
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Comments 4 comments

Mesha Minnerman profile image

Mesha Minnerman 4 years ago from Merced

I was recently introduced to bread pudding and I love it. Thanks so much for sharing the recipe.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Isnt it great! I'm looking forward to trying all the different types!

lauramaryscott profile image

lauramaryscott 4 years ago from Boise, Idaho

Cherry Red, my Grandmother Laura Davis, was such a good baker and she made bread pudding, too. I loved the smell of the cinnamon and spices in the kitchen. I have her old recipe which is a little different than yours. She baked hers in a water bath. Thanks for sharing.

Cherry Red profile image

Cherry Red 4 years ago from London, England Author

Thanks Lauramaryscott, I love the spice smell too, it's fantastic.

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