Easy Bread Pudding

Easy Bread Pudding

This is a Marguerite Patten inspired recipe I created in honour of what would have been her 100th Birthday today, Happy Birthday.  I wanted to make a version of bread pudding that was similar to Marguerite’s Viennoise Pudding, in that the texture is light and less stodgy.  I also wanted it to be an easy recipe to attract the attention of beginners and students alike.  I used an oven-proof oval (32cm x 20cm x 7cm) deep dish to bake the pudding in. If you don’t have an oval dish, a square or round dish will do as long as long as has a 2 litre capacity.   If you are unsure just use a measuring jug fill your baking dish with cold water to find out it’s capacity. For my American readers 2 litres is about 11 cups.

Ingredients  (makes enough for 8 -10 portions)

454 grams stale crustless white bread

350g mixed dried fruit (*see chef’s note)

100g sugar

3 Large eggs beaten

170g soften butter

2 tablespoons milk

1/2 teaspoon ground mixed spice

1 teaspoon ground cinnamon

  1. Preheat the oven to 160 C (gas mark 3)
  2. Soak the bread in cold water for 15-20 minutes, then squeeze out as much of the water as you can. Leave to drain further in a large strainer over a bowl.
  3. Mix the dried fruit, spices, softened butter and milk in a large mixing bowl.
  4. Add the sugar and whisk the eggs, one at a time.
  5. Now gradually stir in the bread and stir the mixture well for 4 minutes.
  6. Grease the baking dish with butter and pour the pudding mixture in.
  7. Bake on the top shelf for 50 minutes until lightly brown and set.

To serve
You can serve warm with Creme Fraiche or custard or on its own.

*Chef’s Notes
Use the dried fruit you have to hand.  I didn’t have enough dried mixed fruit, so I added some dried (chopped) apricots. Equally, I could have also made up the shortfall with some prunes or other dried fruit such as apple.  The whole point is bread pudding, is a great dish to use up the ingredients you have.

When my loaf is too dry to make sandwiches or I have too much to use up as toast, then I wrap it well in a couple of plastic bags (one inside the other) and freeze it for later use as bread pudding or even breadcrumbs.  You could also use cream instead of milk if you happen to have some that needs using up.

Special thanks again to Steelite for the plate the bread pudding sits on


7 thoughts on “Easy Bread Pudding

    1. Hi Mary,
      People often get confused about Bread pudding and Bread and Butter Pudding so thank you for the chance to explain. Bread Pudding is denser and more cake like, whereas Bread and Butter Pudding is really a baked egg custard with bread in it. Both are equally delicious and I’m so glad you liked my recipe.
      Best Wishes


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