Old-Fashioned Bread Pudding

This old-fashioned bread pudding is a timeless dessert that turns simple pantry staples into pure comfort. Soft cubes of bread are soaked in a rich, cinnamon-spiced custard and baked until golden on top and tender through the center. Every bite is warm, cozy, and full of nostalgic flavor.

Perfect for using up day-old bread, this classic dessert is equally suited for casual family dinners or holiday gatherings. Serve it warm with a drizzle of sauce or a scoop of ice cream for a dessert that never goes out of style.

Ingredients

This traditional recipe relies on basic ingredients that come together beautifully:

• 4 cups day-old bread, cubed
• 2 tablespoons butter, melted (plus more for greasing)
• 2 large eggs
• 2 cups milk
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Optional additions: raisins or chopped dates

Substitution notes: White bread, brioche, or challah all work well. Spices can be adjusted to taste.

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Spread the bread cubes evenly in the prepared dish.
3. Drizzle the melted butter over the bread.
4. In a mixing bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and salt.
5. Pour the custard mixture evenly over the bread, pressing gently so all pieces are moistened.
6. Sprinkle raisins or dates over the top if using.
7. Let the mixture rest for 10 minutes to allow the bread to absorb the custard.
8. Bake uncovered for 40–45 minutes, until the top is lightly golden and the center is set.
9. Remove from the oven and allow to cool slightly before serving.

Tips, Variations & Substitutions

• For a richer pudding, replace part of the milk with half-and-half.
• Add chopped apples or pears for a fruity twist.
• A sprinkle of brown sugar on top before baking adds extra caramelized flavor.
• Serve with vanilla sauce, caramel sauce, or powdered sugar.

Storing & Serving

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven. Bread pudding is best served warm, but it’s also delicious chilled.

Frequently Asked Questions

Can I make bread pudding ahead of time?
Yes, assemble it a few hours ahead and bake just before serving.

What type of bread works best?
Day-old bread with a sturdy texture absorbs the custard best.

Why is my bread pudding dry?
It may have baked too long or needed a bit more liquid.

Can I freeze bread pudding?
Yes, freeze baked bread pudding for up to 2 months and thaw before reheating.

Old‑Fashioned Bread Pudding

A traditional old‑fashioned bread pudding from wartime England using leftover bread, milk, egg, spices and dried fruit for a hearty, comforting dessert.

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Prep Time35 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 50 minutes mins

Servings:9 slices

Calories:285

Ingredients Method Notes

Ingredients

  

• 1 x 600g loaf of stale bread about 400g after removing crusts
• 380 ml milk
• 1 large egg
• 60 g soft dark brown sugar
• 350 g dried mixed fruit
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons mixed spice not all‑spice
• 120 g unsalted butter melted
• a little caster sugar for sprinkling on top

Method

 

1. Preheat your oven to 180°C/160°C fan (350°F, Gas 4).
2. Cut the crusts off the bread and cut into small cubes. Place in a large bowl and pour the milk over the bread. Mix and leave to soak for about 30 minutes.
3. After soaking, squeeze the milk‑soaked bread between your fingers to remove large lumps.
4. Add the egg, brown sugar, dried mixed fruit, cinnamon, nutmeg, mixed spice and melted butter. Mix well with a wooden spoon.
5. Line a 9‑inch (22 cm) square baking tin with parchment paper and pour in the pudding mixture, spreading it evenly.
6. Bake in the preheated oven for about 1 to 1¼ hours until set and cooked through (insert a skewer – it should come out clean).
7. Once baked, sprinkle a little caster sugar over the top. Serve warm or cold.

Notes

This traditional bread pudding uses stale bread soaked in milk for a moist texture and dried fruit for extra flavor. Best served warm with tea! :contentReference[oaicite:1]{index=1}