British Bread Pudding

My mum made this for us when we were kids, but she always used shortening because she couldn’t get suet here in the US. Best eaten warm.

I didn’t have mixed fruit so I used raisins and cranberries. It was delicious!

I thought the pudding was great. When I was a child, my mother use to make bread pudding all the time. So, I had to remember what hers looked and taste like. I made the following changes, 20 slices of bread, 2 cups of milk, 5 eggs, 1/2 cup plus 1/3 cup of raisin, 3/4 cups of brown sugar, 1/2 tsp. nutmeg, 1 1/2 tbsp. cinnamon and 1/2C condensed milk. It was delicious, it tasted just like my Mom’s.

I chose this recipe over other bread puddings because it only had 1 egg. Glad I did…it was really good, both immediately after baking and the next day. I dislike soggy breads and cakes. This held up well, almost could mistake it for coffee cake, but maybe because I used leftover croissants from that big box store. I used coconut flakes and walnuts in place of dried fruit.

Just like my mother used to make back home in England when I was a child. Pure comfort food.

I was trying to replicate my long-gone grandmother’s recipe but this recipe came out too cake-like – texture wasn’t the same as I remember. Her Welsh recipe of bread pudding was much more dense and wet. Was able to find and make another recipe from a relative and it was much better.

Just as I remember, brings back memories!

I don’t know why people are saying this isn’t bread pudding! I come from a big ol’ London cockney family and this has been the only bread pudding I have ever known from my grandmother/mother and also seen in bakeries throughout the area I grew up in. Plum pudding is what we called Christmas pudding and nothing like bread pudding.

Thank you for helping me to find a recipe for the bread pudding my husband’s Irish mom made for him. He was thrilled! This is different to the bread pudding most of us know but is good. It is almost better the next day.

Great British recipe that is so easy, plus a good way to use up left over bread. I always freeze all my bread crusts until I have enough to make this recipe. Only changes I made was to add more cranberries, a slurp of vanilla paste and a dash of Maple Syrup. We were brought up on this in UK in the 50’s & 60’s and I would take slabs to school to swap for shop bought cake! This recipe is very similar to the one my Mum made, except she soaked the bread in water & squeezed it out, then added the milk later. Will be sharing this tomorrow with some Scottish friends coming to visit. Thanks for your recipe Anne.

Just like my Welsh grandmother made when I was growing up. Left out peel too but next time I will only use sultanas and currents. No raisins. Loved it.

I reduced cinnamon and nutmeg to 1 tsp and used fresh frozen rhubarb instead of the raisins ad dried fruit, add more or less milk to get a well soaked bread but not over soggy.

amazing recipe all my family and friends loved it.

Really enjoyed this recipe & it was so simple to make. Used special French bread (several days old) and left over raisin bread (both from the famous Paris bakery Poilâne) which gave it a firmer texture than sandwich bread. Didn’t have raisins, but the raisin bread was heavy with them! Also reduced the nutmeg to a tsp. – really enjoyed the good taste of bread pudding that I remember from British school days!

We made this for a class project (traditional food from England) and loved it!! I added a tsp. of vanilla to the recipe and let the bread soak a little longer in the milk and it was good! I used skim milk as that was what we had but next time I plan to use whole milk. We will definitely make this again!

We loved it , I added a grated apple and some lemon and orange zest too , will make it again for sure .

This was an excellent use of leftover wheat bread I had made. I estimated the dried fruit I added, just adding a handful of this and that, which was probably a little more than the recipe requested but it worked out great for us. Because I’m not a fan of nutmeg, I only added a slight grating which was fine because of the amount of cinnamon in the recipe.

Exactly what I was looking for, real British bread pudding. I used leftover bread crusts, added a can of drained diced pineapple and soaked the bread for 15 minutes because the bread I was using was so dry. Great way to use stale bread ends and fill up my three growing boys, just like my mum did when my siblings and I were kids!

This is the classic recipe for British bread pudding. You can use different kinds of bread or fruit as you have available. Great hot with custard and even better cold. It is meant to be quite dense and heavy and not at all like cake. Also, it is not bread and butter pudding which has similar ingredients. NOTE FOR DARVULYA: This not at all like plum pudding which is VERY dark and rich, contains suet, and is steamed, like Christmas pudding. I have been using this recipe for years (long before allrecipes came along and it is great.

Loved it! Just like Mom’s!

This is the great British Bread pudding my dad made us all as kids and we brought in the Bakeries . Thanks for sharing this… This backs memories