Instructables

Bread Pudding

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Picture of Bread Pudding
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!

 
 
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Step 1: What am I going to need?

Picture of 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)

Step 2: Break up the bread

Picture of Break up the bread
Cut it neatly with a knife or tear it into small chunks for your hands, it's your choice. I use my hands to tear the bread into small chunks into the large mixing bowl.

Just to note, underneath the brown bread is another loaf of white bread as I made a double batch so don't worry if it looks like you have less than me!


Step 3: Soak the bread

Picture of Soak the bread
cover.jpg
Soaking the bread is a important and the longest stage of making bread pudding, although it doesn't require effort it does need time. Lots of it.

Pour all of the milk into the mixing bowl with the bread, also add the water. If the bread is not fully covered add more water until it is.

Cover the bowl with a clean tea towel and leave for at least 4 hours if not overnight for the best result.

Step 4: Finishing the soaking

Picture of Finishing the soaking
I tried to find a nice word for this but I couldn't, what you need to do now is get your hands in that bowl and squeeze the bread to make sure it's all broken up. Do this for around 10 minutes or until the bread has broken up and the mixture is a little gloopy.
Fantastic! Really like the way you put this together...
Joe Martin (author)  rocketsurgery3 years ago
Thanks, I put quite a bit of work into the pictures and explaining my method as well as I can. Means a a lot!
framil384 years ago
Suet for cooking is not something readily available in the US.  Is there a substitute?
Joe Martin (author)  framil384 years ago
The suet is only really there for the fat so you could grate some lard or use 1/4 of a cup of butter.
l8nite4 years ago
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 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 .

 You version looks flatter and not as chunky but it looks tasty, I think I'll give it a try next time
Joe Martin (author)  l8nite4 years ago
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

If you do make it be sure to take a picture for me! :)
That would be a good idea but they trim both ends off of 5-8 dozen rolls a day... thats a LOT of bread crumbs!  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.

 Next time I make bread pudding I'll do an "ible" of my variation, one cool side benefit of doing a recipe "ible" is my family have accessed the site to get the recipes...and then found others.....
lemonie4 years ago
This looks super, but it's not the Bread & Butter pudding I know. There you arrange slices of buttered-bread with the dry ingredients in a dish, pour the eggs & milk over and bake.

L
Joe Martin (author)  lemonie4 years ago
Yes, bread pudding is very different from it's friend bread and butter pudding.

Thank you L.
Right, I get it. This pudding I don't know, but it makes still me feel like pudding....

L
Excellent. What is in the "Mixed Spice" or does anyone know a North American equivalent?
Joe Martin (author)  Mister_Caipirinha4 years ago
It's a mix of cinnamon, coriander, caraway, ginger, fennel, nutmeg, cloves and turmeric.

In a pinch you could you just cinnamon, I'm sure it would come out just fine!
lebowski4 years ago
Awesome pictures! Nice job.
Joe Martin (author)  lebowski4 years ago
Thank you, I've had my DSLR for almost a year now and I'm just starting to get the hang of it :P
bertus52x114 years ago

Bread pudding is great and I like your Instructable! 

Although I don't have any British ancestors who could have passed this classic recipe on, we have our own variation.
Probably not as refined as yours, but we eat it like a cake at all hours of the day (I even give it to my children for school).

I always use old bread that I freeze at regular intervals until I have enough (maybe an Idea?).

* break 300g of old bread. Soak it in 0,5 liter hot milk (to which 200g of sugar is added).
* squash it with the backside of a fork until you have a nice mushy mixture.
* In a separate bowl, whisk 5 eggs, add 75g of raisins, a bit of cinnamon and a spoonful vanilla custard.
* mix it with the bread, pour into a cake container and put it 45 minutes in the oven (200C).
 

Joe Martin (author)  bertus52x114 years ago
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

Thank you for your comment!
Joe Martin (author)  Joe Martin4 years ago
Oh and I always put a slice of it in my lunchbox too :)