Bread Pudding
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I still make this bread pudding when a loaf is past its prime and the fruit bowl needs rescuing. It’s a forgiving, fruit-studded bake that turns stale bread into something cozy and special — perfect for weekend brunches, a simple dessert after a midweek meal, or a warm addition to holiday spreads. This version uses mixed fruit for bright pops of flavor and a spiced custard that soaks the bread until tender but not soggy. If you want a spicier, apple-forward take later, compare notes with this apple-cinnamon bread pudding for inspiration.
Why you’ll love this dish
Bread pudding is the ultimate thrifty comfort food: it stretches ingredients, is quick to assemble, and pleases almost every palate. Using stale bread keeps the texture firm enough to hold the custard, while mixed fruit adds freshness and natural sweetness so you can reduce sugar if desired. Make it for a lazy weekend breakfast, a potluck dessert, or as a make-ahead treat that reheats beautifully.
“This bread pudding was the kind of recipe you want bookmarked — simple, forgiving, and every spoonful felt like home.” — home cook review
What makes it special:
- Budget-friendly: turns leftover bread and odds-and-ends fruit into a crowd-pleaser.
- Flexible: swap fruits, spices, or the milk to suit dietary needs.
- Hands-off once assembled: the oven does the rest while you set the table.
How this recipe comes together
A quick overview so you know what to expect:
- Tear the stale bread into chunks and layer it in a baking dish.
- Heat and lightly sweeten milk, then mix with beaten eggs, melted butter, flour and mixed spice to form a spiced custard.
- Fold in mixed fruit, pour the custard over the bread, and allow a short soak so the liquid penetrates.
- Bake until the center is set and the top is golden, then rest slightly before serving.
This flow keeps the custard silky and prevents a soggy bottom by giving the bread time to absorb evenly before baking.
What you’ll need
- 400 g bread (about half a loaf) — best if slightly stale; crusty white, challah, brioche, or day-old sourdough all work.
- 600 ml milk — whole milk gives the richest result; substitute with oat or almond milk if dairy-free (texture will be lighter).
- 500 g mixed fruit — fresh or frozen berries, chopped apples, pears, or stone fruit; drain excess juice from frozen fruit.
- 100 g caster sugar — reduce to 75 g if your fruit is very sweet.
- 50 g self-raising flour — helps set the custard; use plain flour plus 1 tsp baking powder if unavailable.
- 1.5 tablespoons mixed spice — or 1 tsp cinnamon plus 1/2 tsp nutmeg as a simple swap.
- 2 large beaten eggs — room temperature is best for even mixing.
- 100 g melted butter — browned butter can add a nutty depth.
If you’re tempted by banana flavors, this recipe pairs well with ideas like the bananas foster bread pudding for a caramelized banana twist.
Step-by-step instructions
- Preheat the oven to 180°C (350°F). Grease a 20 x 30 cm (8 x 12 inch) baking dish.
- Tear or cut the bread into roughly 2–3 cm pieces and spread them evenly in the prepared dish.
- Scatter the mixed fruit over the bread, tucking some pieces into gaps so fruit is distributed.
- In a saucepan, warm the milk gently until just steaming (don’t boil). Remove from heat.
- Whisk the beaten eggs, caster sugar, self-raising flour, mixed spice, and melted butter in a bowl until smooth. Slowly whisk in the warm milk to combine into a custard.
- Pour the custard evenly over the bread and fruit. Press the bread lightly with a spatula so it soaks up liquid. Let it rest for 20–30 minutes at room temperature to absorb.
- Bake in the preheated oven for 35–45 minutes, or until the custard is set in the center and the top is golden. A skewer should come out mostly clean with a few moist crumbs.
- Remove from the oven and let sit 10 minutes before serving. Serve warm or at room temperature.
Preparation notes: use a shallow dish for quicker baking; a deeper dish increases cook time by 10–15 minutes. If the top browns too quickly, tent loosely with foil.
Best ways to enjoy it
- Serve warm with pouring cream, vanilla custard, or a scoop of vanilla ice cream.
- Drizzle with warm caramel or a bourbon/whiskey cream sauce for an adult twist.
- For brunch, plate slices alongside Greek yogurt and a scattering of toasted nuts for texture.
- For a cozy presentation, dust with powdered sugar and garnish with fresh berries or mint.
Pairings: coffee or a lightly spiced black tea for breakfast; a dessert wine or fortified sherry for an evening finish.
Storage and reheating tips
Cool the pudding to room temperature, then cover and refrigerate within two hours. It will keep in the fridge for 3–4 days. To reheat:
- Oven: 160°C (325°F) for 12–18 minutes covered with foil until warmed through.
- Microwave: individual portions in 30–45 second bursts, checking to avoid overheating.
To freeze: cut into portions, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat as above. For another make-ahead custard-style option, compare techniques with this bread-and-butter pudding.
Food safety: because this contains eggs and dairy, discard any leftovers left at room temperature more than two hours.
Pro chef tips
- Use stale bread: it soaks up custard without turning into mush. If your loaf is fresh, dry it in a low oven (120°C / 250°F) for 15–20 minutes.
- Even chopping: cut fruit into uniform pieces so they cook evenly and don’t release too much liquid.
- Custard testing: a slight wobble in the middle indicates doneness; it will firm as it cools.
- Flavor balance: taste the custard mix (before adding eggs to hot milk) for sweetness and spice — fruit sweetness varies by season.
- Texture control: for a firmer set, swap 25 g of the milk for a dollop of cream or add an extra egg.
Creative twists
- Chocolate-orange: add 50 g dark chocolate chunks and orange zest to the fruit.
- Tropical: replace mixed fruit with diced mango, pineapple, and shredded coconut; use coconut milk for part of the liquid.
- Savory-sweet: fold in thinly sliced figs and blue cheese for a grown-up plate alongside prosciutto.
- Vegan: use a flax “egg” (2 tbsp ground flax + 6 tbsp water), plant milk, and vegan butter; note texture will be a touch softer.
Common questions
Q: How long does the soak step need to be?
A: 20–30 minutes is usually sufficient for stale bread. If your bread is very dense, 45 minutes helps the custard penetrate.
Q: Can I use frozen fruit?
A: Yes—use frozen fruit directly but thaw and drain excess juice if very wet, or freeze fruit in small clumps to prevent a watery pudding.
Q: How many does this serve?
A: With 400 g bread and 500 g fruit, expect 6–8 modest servings, depending on portion size.
Q: Can I make it ahead for a party?
A: Assemble and refrigerate (covered) overnight, then bake 10–15 minutes longer from cold, or bake ahead and reheat before serving.
Q: Is it safe to eat leftover pudding with eggs?
A: Yes, if stored properly. Refrigerate within two hours and consume within 3–4 days. Reheat thoroughly to steaming before eating.
Conclusion
For a classic reference, this Bread Pudding Recipe – Allrecipes offers a reliable baseline and useful notes. If you want a last-minute, old-fashioned variant with a rich custard, this The BEST Bread Pudding Recipe – Old Fashioned Recipe is a great deep-dive. And if you’re tempted by a boozy cream finish, see the method for a spectacular sauce at Bread Pudding with Whiskey Cream Sauce – Kent Rollins.
Mixed Fruit Bread Pudding
Ingredients
Method
- Preheat the oven to 180°C (350°F). Grease a 20 x 30 cm (8 x 12 inch) baking dish.
- Tear or cut the bread into roughly 2–3 cm pieces and spread them evenly in the prepared dish.
- Scatter the mixed fruit over the bread, tucking some pieces into gaps to distribute the fruit.
- In a saucepan, warm the milk gently until just steaming, then remove from heat.
- Whisk the beaten eggs, caster sugar, self-raising flour, mixed spice, and melted butter in a bowl until smooth. Gradually whisk in the warm milk to combine into a custard.
- Pour the custard evenly over the bread and fruit. Press the bread lightly with a spatula so it soaks up the liquid. Let it rest for 20–30 minutes at room temperature.
- Bake in the preheated oven for 35–45 minutes, or until the custard is set in the center and the top is golden.
- Remove from the oven and let sit for 10 minutes before serving. Serve warm or at room temperature.
