Recipes

Old Fashioned Bread Pudding

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Old Fashioned Bread Pudding

Hi BBC2 here and I have been baking bread over the last week or so and ended up with three half loaves of bread going stale, doh! I decided to make a bread pudding so I popped the end of a leftover loaf in the freezer until I had enough left over bread to make the pudding. It’s a cheap and tasty way of using up leftover and/or stale bread for a pudding, that’s just as nice hot with custard or cold on a picnic, or in a lunchbox. BBC1 would say that it’s down to my being a cheapskate and too tight to throw anything away, and there maybe some truth in that about not throwing anything away, but I still like this as a pudding. Try it and see what you think and please do let us know.

Ingredients:
A large loaf of stale bread, or use a mixture of different breads, that you’ve saved by freezing leftovers.
500g/1lb mixed fruit (BBC1 doesn’t like mixed fruit so I use all sultanas)
100g/3 ½ oz suet
1 tablespoon mixed spice or to taste
6 tablespoons granulated white sugar plus 2 to 3 tablespoons for decoration

Method:
Cut the bread up into one inch squares and put into a large bowl cover with water and leave to soak for half an hour or so. While the bread soaks grease an ovenproof dish (approx’ 12″ x 8″/30cm x 20cm) with a little butter and preheat the oven 180c fan. You should also gather all the ingredients together ready to assemble the pudding (I find it’s a good idea to mix the mixed spice with 6 tablespoons of sugar beforehand) as you need to use your hand to ensure that the mixture is even. Now take your soaked bread and squeeze out the water, put the bread pulp into a bowl and discard the water. Now add the mixed fruit to the bread pulp and mix, then add the suet and the sugar spice mix and mix it all together. Transfer the mixture to your greased oven dish and loosely cover the top with tinfoil. Cook for 1 hr 15 minutes then remove the tinfoil and cook for 15 minutes more. It should be dark brown when cooked, remove from the oven allow to cool for 15 minutes or so then sprinkle with the 2/3 spoons of reserved sugar. Serve hot with custard, cream or ice-cream, or eat cold with a nice cup of tea. Hope you like it!

BBC1: What BBC2 neglected to say was that this was my mum’s recipe, that he stole from her years ago! Also, in terms of frugality and waste who made too much bread in the first place..? LOL😘

Seriously though wonderful reader, we would appreciate your feedback on this or any other part of our blog. We are trying to learn all the time…

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141 thoughts on “Old Fashioned Bread Pudding

  1. Thanks so much for this recipe 😊 It’s very similar to a recipe my mum gave to me before she passed. It’s a fond childhood memory too. We were an English family growing up in Australia so my mum had to often specify that hers was English bread pudding as apposed to bread n butter pudding which is big with Aussies 🙂

    • You are more than welcome and we are pleased it has brought back fond memories for you. I must say whenever we make it, it takes me straight back to being a child, the smell of it cooking and waiting for it cool down enough to eat! Thank you for your kind comment😊

  2. The only one I know that uses mixed fruit if able. Well tasty though not like my grand xxx the best

  3. My Grandmother made wonderful bread pudding when I was a child (many, many years ago). I have tried to find a recipe but they all seem to use butter & cream not suet. Have just found this so I’m off to the kitchen to try it.

  4. Having lived in the U.S. for 15 years niw their bread pudding is very different. I have been craving this cake and cannot wait to make it. It looks and sounds just like the one my mum used to make. I am lucky enough to have family send me Atora over which I use to make dumplings for my stew. Now to purchase bread to let go stale 🙂

  5. I was looking for a good bread pudding recipe and this is amazing and cheap! Followed your instructions to the letter (also used sultanas as not a fan of dried mixed fruit) and worked perfectly. Made a big glass roasting dish full and everyone loved it. Anyone looking for one like Tesco used to make years ago will love this. Will definitely be a regular in our house ☺.

  6. Rubbish recipe – followed it diligently and it stayed as a watery pulp throughout – found out after that recipe supposed to have eggs in it to bind the mixture
    Wasted a load of ingredients thanks to this!!!!!!

    • Can only say sorry. But this recipe works for us and the other people who have tried it. I think maybe you omitted to squeeze all of the liquid from the bread. Cannot think of any other reason because we have never used eggs in this recipe…

      • Hi Colin,
        Did you soak the bread long enough, I don’t even squeeze out the liquid as the bread and fruit mix usually soak it all up. Also I find slow cooking is the best usually 140 degrees for 2 hours until crunchy on top. Please try it again it will be worth it and please no eggs !

  7. OMG I have been searching for this bread recipe for 30+ years. I used to make it way back in the 80’s in Ireland but lost it through many house moves. Delighted to have found it again so I am off to make it now and see if I can convert the Aussie family to try it.. Thank you so much. 😉💚🍀

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