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Bread Pudding is a classic British Dessert, delicious hot or cold and fantastic with a drizzle of homemade custard. 

This is a very simple recipe, You don't need to be a good cook to get great results. You'll also find there will be no use of mixing spoons in this as you will be using your hands!

Lets get started!

Step 1: What am I going to need?

Makes 12 portions:

1 Small loaf of stale bread or half a stale french stick.
100g of sugar
150g of dried mixed fruit
50g of vegetable suet (Or beef if your not veggie, whichever is fine)
3 Eggs
300ml milk
1L water (For soaking the bread with the milk)
1 Tbsp Butter (Melted)
1 Tsp mixed spice

You will also need,

Large mixing bowl
Sieve
Lined baking tray (deep)

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Mixed Spices are made of what????<br>
Fantastic! Really like the way you put this together...
Thanks, I put quite a bit of work into the pictures and explaining my method as well as I can. Means a a lot!
Suet for cooking is not something readily available in the US.&nbsp; Is there a substitute?
The suet is only really there for the fat so you could grate some lard or use 1/4 of a cup of butter.<br />
my other half works in a sandwich shop where they cut the ends off of the hard rolls they make the sandwichs on, the bits are usually just tossed out but occasionally I'll have her bring a bag home and make a bread pudding a lot like yours but with out the long soak time. I use 6 beaten eggs, 2pints of&nbsp;heavy cream and a package of vanilla pudding (not instant) add in enough bread pieces to absorb the liquid, raisens or dried cranberries go in then place in a baking dish and into the oven .<br /> <br /> &nbsp;You version looks flatter and not as chunky but it looks tasty, I think I'll give it a try next time
I would bring them home to make breadcrumbs with you can then freeze them and they last for ages, and cranberries sound lovely I'll have to add that to mine :P<br /> <br /> If you do make it be sure to take a picture for me! :)<br />
That would be a good idea but they trim both ends off of 5-8 dozen rolls a day... thats a LOT&nbsp;of bread crumbs!&nbsp; We bake some with garlic powder, like a big crouton, for cheese spreads etc and little ones come by for duck/seagull treats but theres still an over abundence every day. <br /> <br /> &nbsp;Next time I make bread pudding I'll do an &quot;ible&quot; of my variation, one cool side benefit of doing a recipe &quot;ible&quot; is my family have accessed the site to get the recipes...and then found others.....
This looks super, but it's not the Bread &amp; Butter pudding I know. There you arrange slices of buttered-bread with the dry ingredients in a dish, pour the eggs &amp; milk over and bake.<br /> <br /> L<br />
Yes, bread pudding is very different from it's friend bread and butter pudding.<br /> <br /> Thank you L.<br />
Right, I get it. This pudding I don't know, but it makes still me feel like pudding....<br /> <br /> L<br />
Excellent. What is in the &quot;Mixed Spice&quot; or does anyone know a North American equivalent?<br />
It's a mix of cinnamon, coriander, caraway, ginger, fennel, nutmeg, cloves and turmeric.<br /> <br /> In a pinch you could you just cinnamon, I'm sure it would come out just fine!<br />
Awesome pictures! Nice job.<br />
Thank you, I've had my DSLR for almost a year now and I'm just starting to get the hang of it :P<br />
<br /> <p>Bread pudding is great and I like your Instructable!&nbsp; <br /> <br /> Although I don't have any British ancestors who could have passed this classic&nbsp;recipe on, we have our own variation.<br /> Probably not as refined as yours, but we eat it like a cake&nbsp;at all hours of&nbsp;the day (I even give it to my children for school).<br /> <br /> I always use old bread that I freeze at regular intervals until I have enough (maybe an Idea?).<br /> <br /> * break 300g of old bread. Soak it in 0,5 liter hot milk (to&nbsp;which 200g of sugar is added).<br /> * squash it with the backside of a fork until you have a nice mushy mixture.<br /> *&nbsp;In a separate bowl, whisk 5 eggs, add 75g of raisins, a bit of cinnamon and a spoonful vanilla custard.<br /> * mix it with the bread, pour into a cake container and put it 45 minutes in the oven (200C).<br /> &nbsp;</p>
Wow, that really is quite similar! Also I freeze bread pretty much a slice at a time, it takes ages to get a full loaf though :P<br /> <br /> Thank you for your comment!<br />
Oh and I always put a slice of it in my lunchbox too :)<br />

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Bio: A 20 something Veggie with a passion for cooking and computing. Office job by day, maniac by night. If something involves vodka then I should ... More »
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