Baking · serves 2

Bread Pudding

Stale bread, milk, eggs. Nothing wasted and it comes out like a soft custard cake.

55 min Easy Vegetarian

Ingredients

  • 8 slices stale bread, cubed
  • 3 cups milk
  • 3 eggs
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 cup raisins
  • 3 tbsp butter
  • Nutmeg

Method

  1. Stale bread only. Fresh bread turns to paste instead of holding its shape.
  2. Butter the bread, cube it, and pack it into a dish with the raisins.
  3. Whisk milk, eggs, sugar, vanilla and cinnamon. Pour over.
  4. Press the bread down and let it soak 20 minutes. Skipping the soak leaves dry patches on top.
  5. Nutmeg grated over, dot with butter.
  6. 180°C for 40 minutes until puffed and set with a slight wobble. Warm, with cream.

Questions people ask about Bread Pudding

How long does Bread Pudding take?

About 55 minutes from starting to sitting down, and it is straightforward. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of bread in Bread Pudding?

Use any loaf that is a day old. Fresh bread turns to paste in most of these.

Can I make Bread Pudding ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Bread Pudding vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Bread Pudding?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Bread Pudding?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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