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–+ servings

Mixed Fruit Bread Pudding

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A comforting and budget-friendly bread pudding made with stale bread and mixed fruit, soaked in a spiced custard, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 400 g stale bread (about half a loaf) Crusty white, challah, brioche, or day-old sourdough are best.
  • 600 ml milk Whole milk provides the richest result; use oat or almond milk for dairy-free.
  • 500 g mixed fruit Use 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 Substitute with plain flour plus 1 tsp baking powder if unavailable.
  • 1.5 tablespoons mixed spice Or use 1 tsp cinnamon and 1/2 tsp nutmeg.
  • 2 large beaten eggs Room temperature is best.
  • 100 g melted butter Browning the butter adds depth.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease a 20 x 30 cm (8 x 12 inch) baking dish.
  2. Tear or cut the bread into roughly 2–3 cm pieces and spread them evenly in the prepared dish.
  3. Scatter the mixed fruit over the bread, tucking some pieces into gaps to distribute the fruit.
  4. In a saucepan, warm the milk gently until just steaming, then remove from heat.
  5. 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.
  6. 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.
Baking
  1. Bake in the preheated oven for 35–45 minutes, or until the custard is set in the center and the top is golden.
  2. Remove from the oven and let sit for 10 minutes before serving. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 2gSugar: 12g

Notes

Cool the pudding to room temperature and cover it, refrigerate within two hours. It keeps in the fridge for 3–4 days. To reheat, use an oven or microwave as described.
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