Traditional British bread pudding combines stale bread soaked in milk with dried fruit, sugar and warm spices, then bakes everything into a firm, moist dessert. For a classic homemade version, follow Delia Smith Bread Pudding Recipe to make a rich, old-fashioned pudding that tastes especially good with custard.
Ingredients
This recipe makes 6 generous servings.
225g (8 oz) stale white or brown bread, crusts removed
275ml (½ pint) whole milk
50g (2 oz) butter, melted
75g (3 oz) soft brown sugar
1 large egg, beaten
175g (6 oz) mixed dried fruit, including raisins, sultanas and currants
2 level teaspoons mixed spice
Finely grated zest of ½ orange
A little freshly grated nutmeg
1 tablespoon sugar, for sprinkling
Extra butter, for greasing the baking dish
Preparation time: 15 minutes
Soaking time: 30 minutes
Cooking time: 1 hour 15 minutes
Servings: 6
Oven temperature: 180°C (160°C fan) / 350°F / Gas Mark 4
How to Make Delia Smith Bread Pudding
Step 1: Soak the Bread
Tear the stale bread into small pieces and put them into a large mixing bowl. Pour the milk over the bread, stir gently and leave it to soak for about 30 minutes.
Once the bread has softened, mash it thoroughly with a fork until you have a thick, fairly smooth mixture. You shouldn’t see any large, dry pieces of bread.
Stale bread is a good choice here because it absorbs milk easily. White bread produces a lighter texture, while brown bread gives the pudding a slightly heavier consistency. Both are suitable for this traditional recipe.
I prefer white bread for this pudding because it gives a softer result and lets the dried fruit and spices stand out.
Step 2: Add the Fruit, Sugar and Spices
Preheat your oven to 180°C (160°C fan) and grease a 20cm square baking dish with a little butter.
Pour the melted butter into the soaked bread, followed by the brown sugar and beaten egg. Stir everything together until the ingredients are evenly combined.
Add the mixed dried fruit, mixed spice and grated orange zest. Mix again, making sure the fruit is spread throughout the bread mixture.
The finished mixture should look thick and moist, almost like a heavy cake batter. It should hold together when stirred without becoming runny. If the bread still feels dry, add a small splash of milk.
Spoon the mixture into your prepared dish and spread it evenly with the back of a spoon. Sprinkle the extra sugar and a little freshly grated nutmeg over the surface.
Step 3: Bake the Bread Pudding
Place the baking dish on the middle shelf of your preheated oven and bake for approximately 1 hour 15 minutes.
The pudding should have a firm centre and a golden-brown top. The edges may become slightly darker and crisp, which is normal for traditional bread pudding.
Check the centre with a skewer. It should come out without any wet, uncooked mixture, although a few moist crumbs are fine.
If the top starts browning too quickly, cover it loosely with aluminium foil for the remaining cooking time.
Remove the pudding from the oven and leave it to cool for at least 20 minutes before slicing.
For firmer squares, allow it to cool completely. Traditional bread pudding becomes denser as it cools, making it easy to cut into neat portions without falling apart.
What to Serve With Delia Smith Bread Pudding
Warm vanilla custard is one of the best accompaniments for traditional bread pudding. Its smooth texture goes nicely with the dense, spiced bread and sweet dried fruit. I would choose custard if serving the pudding as an after-dinner dessert.
Double cream is another good option. A small amount poured over a warm slice adds richness without covering the flavour of the spices.
Vanilla ice cream is especially good with bread pudding straight from the oven. The ice cream slowly melts over the warm surface, giving each serving a creamy finish.
Stewed apples also work nicely. Their slightly sharp flavour balances the sweetness of the dried fruit and brown sugar.
You can also make Delia Smith Bread Pudding Recipe a day ahead and serve it cold with tea or coffee. The pudding firms up overnight, and the fruit and spices remain pleasantly noticeable in every slice.
Delia Smith Bread Pudding Nutrition Information
The following nutritional values are estimates for one serving when the pudding is divided into six portions.
Nutrient | Amount per serving |
|---|---|
Calories | 335 kcal |
Carbohydrates | 54g |
Protein | 7g |
Total fat | 10g |
Saturated fat | 5g |
Sugar | 34g |
Fibre | 3g |
Sodium | 180mg |
These estimates can change depending on the bread, milk and dried fruit used. Custard, cream and ice cream are not included.
FAQs
What Is the Difference Between Bread Pudding and Bread and Butter Pudding?
Traditional bread pudding uses bread soaked in milk, mashed and mixed with sugar, butter, eggs, spices and dried fruit. The mixture is baked until firm enough to cut into squares.
Bread and butter pudding uses slices of buttered bread arranged in layers and covered with an egg custard. It has a softer, creamier texture.
Can I Use Fresh Bread for Bread Pudding?
Yes, but stale bread gives a more reliable result. If your bread is fresh, cut it into pieces and leave it uncovered for a few hours. You can also dry it briefly in a low oven before soaking it in milk.
Why Is My Bread Pudding Too Soft?
The pudding may need more baking time, particularly if the bread absorbed extra milk. Return it to the oven for another 10 minutes if the centre is still wet. Also, allow it to cool before slicing, as the mixture becomes firmer after baking.
Can I Make Bread Pudding Without Mixed Spice?
Yes. You can use a mixture of cinnamon, nutmeg and a small pinch of ground cloves instead. Mixed spice gives traditional British bread pudding its familiar flavour, but individual spices can produce a similar result.
How Long Does Homemade Bread Pudding Last?
Keep leftover bread pudding in an airtight container in the refrigerator for up to three days. You can eat it cold or reheat individual slices in the microwave or oven until thoroughly hot.
Can I Freeze Bread Pudding?
Yes. Allow the pudding to cool completely, then cut it into individual portions. Wrap each portion tightly and freeze for up to three months. Defrost overnight in the refrigerator before reheating.
Is Bread Pudding Better Warm or Cold?
Both are good, although they offer different textures. Warm bread pudding is softer and tastes especially nice with custard. Cold bread pudding becomes firmer and easier to slice. Personally, I prefer it slightly warm for dessert and cold the next day with a cup of tea.