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British

Bread Pudding

The old-fashioned British bread pudding: stale bread soaked in milk, enriched with butter, egg and dried fruit, spiced with mixed spice and nutmeg, then baked until set with a crisp sugary top. Thrift cooking at its best, eaten warm or cold in squares.

SnacksLunch & dinnerVegetarian
60 min15 prep · 45 cookEasy633 kcalper serving
Bread Pudding

Method

  1. Tear 100 g of stale white bread, crusts and all, into rough 2 cm pieces and put them in a mixing bowl. Pour over 100 ml of whole milk, press the bread down with a fork so it is all wetted, and leave to soak for 30 minutes until the milk is completely absorbed and the bread is pappy.
  2. While the bread soaks, put 50 g of mixed dried fruit in a small bowl, cover with boiling water and leave for 15 minutes to plump. Drain thoroughly and pat dry, or the pudding will be sodden.
  3. Heat the oven to 180C (160C fan). Melt 15 g of butter, brush a little of it around a small ovenproof dish of about 12-13 cm, and keep the rest for the mixture.

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Per serving

633kcal
18gprotein
87gcarbs
24gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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