Old-Fashioned British Bread Pudding

Introduction

Old-Fashioned British Bread Pudding transforms humble pantry staples into a hearty, richly spiced dessert packed with comforting flavors and an irresistibly moist, custardy texture. Famous for its clever use of leftover bread and gentle warming spices, this dessert remains a timeless treat when you crave something nostalgic, resourceful, and truly satisfying.

Bread pudding stands out at festive holiday tables or afternoon teas and brings family together with every slice. It’s a recipe that shines for its simplicity, tradition, and crowd-pleasing blend of flavors.

What Makes Old-Fashioned British Bread Pudding so Appealing?

This classic stirs together bits of stale bread, dried fruits, sweet spices, and a rich egg custard. The resulting bake is dense yet creamy, spiked with plump raisins, and fragrant with cinnamon and nutmeg. A crisp sugar top gives way to tender, aromatic pudding beneath—delicious warm or cold, with or without a drizzle of cream.

Its low-cost, no-waste charm means you’re giving new life to bread and dried fruits on hand. Plus, it’s foolproof to assemble and customizable with your favorite pantry additions.

Preparing Your Ingredients the Right Way

For best results, use day-old or leftover bread as it soaks up the custard beautifully. Let the bread rest in the milk mixture for at least 30 minutes to achieve a sumptuously moist pudding. Chop or cube the bread using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even, uniform pieces and less mess.

Mix in a medley of sultanas, currants, or your favorite dried fruits, and don’t skip the traditional spices—cinnamon, nutmeg, and mixed spice—since they provide the signature warmth and aroma.

Assembling and Baking the Pudding

Grease your baking dish thoroughly and line it with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy release and easy cleanup afterward. Spoon the soaked bread mixture evenly into the dish, sprinkle with extra demerara sugar, and a few dots of butter for a golden, caramelized top.

For reliably even baking, you can use a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet. Cast iron’s heat retention ensures your pudding cooks gently and evenly, preventing dry edges or undercooked centers.

Serving and Storing Old-Fashioned Bread Pudding

Bread pudding is best served warm, straight from the oven, dusted with extra sugar or a drizzle of custard. To store leftovers, seal in a Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep it moist and flavorful for days in the fridge.

If you’re preparing ahead for a gathering, the pudding slices neatly when cold and reheats beautifully in the oven or microwave.

Nutritional Information and Serving Size

This recipe yields 8–10 slices of spiced bread pudding, each containing about 250–300 calories depending on added dried fruits and sugar. High in comfort value and a touch of nostalgia, it’s perfect for sharing as a homestyle dessert or snack.

Old-Fashioned British Bread Pudding (Recap)

Old-Fashioned British Bread Pudding breathes new, delicious life into leftovers with its combination of creamy custard, sweet dried fruits, and warming spices. Its rich flavor and satisfying texture make it a perennial favourite for family dinners, cozy weekends, or anytime you’re looking for a beloved classic.

Instructions

1. Preheat your oven to 350°F (180°C). Grease a large baking dish and line it with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for quick release.
2. Break or dice the bread using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper into small chunks. Place in a large mixing bowl and pour over the milk. Let it soak for 30 minutes, stirring occasionally until well absorbed.
3. Melt the butter and add it to the soaked bread, mixing thoroughly. Stir in the brown sugar, beaten eggs, dried fruits, spices, and lemon zest (if using). Mix until fully combined—the mixture should be thick and chunky.
4. Spoon the mixture into the prepared dish or a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet. Sprinkle the demerara sugar and a few extra dots of butter on top.
5. Bake for 50–60 minutes, until golden brown on top and set in the center. Remove and let cool for at least 10 minutes before slicing and serving.
6. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for up to 4 days in the fridge; reheat gently before serving.

Cook and Prep Times

Prep Time: 15 minutes (plus 30 minutes soaking)

Cook Time: 55 minutes

Total Time: 1 hour 40 minutes

Enjoy sharing this classic bread pudding—its deliciously homely charm makes it a treat everyone will ask for again and again.