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Bread pudding

Whether your preference is with custard or cream, this quick and easy bread pudding has it all – beautiful crisp edges, a soft custardy middle and it even uses up leftover bread.

  • 10 minutes prep. time
  • 40–45 minutes cooking time
  • Serves 8
  • Cakes, bakes & desserts, Vegetarian & vegan
Loaf of bread pudding sliced and ready to serve
Treat yourself to a slice of bread pudding with your afternoon cuppa | © National Trust Images/William Shaw


  • 500g leftover bread
  • 2 eggs
  • 500ml milk
  • 100g soft brown sugar
  • 50g sultanas
  • 5g mixed spice
  • 100g demerara sugar


Leftover bread

This recipe uses regular bread, but would work just as well with any leftover breads such as Chelsea buns.

Step 1

Preheat your oven to 160°C (140°C fan/gas mark 3) and line a 450g loaf tin with parchment paper.

Step 2

Rip the bread into small pieces and place into a bowl with the sultanas.

Step 3

Mix the egg, milk, soft brown sugar and mixed spice together and pour over the ripped bread.

Step 4

Scrunch the bread in the milk mix until the liquid is all soaked in.

Step 5

Pour into your lined loaf tin, sprinkle the top with the demerara sugar and bake in the oven for 40–45 minutes until the top is golden and the loaf is set.

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