Bread Pudding is an absolute favourite of mine, and the reason for this is likely because it’s an absolute favourite of my Dad and I can remember Mum making it for as long as I can remember. So, it was only natural that I would want to have a go at making it myself. My Mum has always sworn upon the Delia Smith recipe, but mine is my own take on this classic British pudding so I have no idea if this reflects that in any way. But what I do know, it does taste extremely similar to the Bread Pudding that I’ve known and loved for years, so I’m hoping that this will become a recipe that will become a family favourite for years to come for you too.
Bread PuddingPrint Recipe
- 600g White or Wholemeal Bread
- 500g Sultanas
- 700ml Full Fat Milk
- 2 tbsp Mixed Spice
- 1 tbsp Vanilla Extract
- 2 Large Eggs
- 150g Light Brown Sugar
- 100g Unsalted Butter
- 2 tbsp Demerara Sugar
Preheat an oven to 160°C/320°F/Gas Mark 3.
In a large bowl, tear the bread into small pieces and add the sultanas, and mixed spice.
Heat the milk up in the microwave for a minute or two until warm and then pour over the bread and mix together well.
Add the brown sugar and the eggs, mix into the bread mixture and leave to stand for 15 minutes.
Melt the butter in the microwave and stir into the bread pudding mixture.
Butter and line the base of an oven proof dish. Add the pudding mixture into the dish and pack it in making sure it's in all the corners.
Scatter the demerara sugar over the top of the pudding.
Bake in the oven for 1¾ hours until the pudding is firm and golden. If parts are darkening quicker than others, you can cover it with foil to make sure it bakes evenly.
Cut into squares and server either warm or cold, depending on your preference.