Fruity Bread Pudding is a dish my grandma used to make for when we got back from school in the old days. The crunchy topping with the silky creamy underneath with lovely soft sultanas meant the walk home was often a run. If this wasn’t enough the cinnamon and vanilla extract adds a beautiful warmth and subtle aroma and flavour. The all combine to create a perfect budget friendly dish. Serve as a dessert/pudding or as a snack.
Try serving with a spoonful of double cream, a scoop of ice cream or a dollop of crème fresh for a simply amazing dish. Fruity Bread Pudding uses left over bread with the best being sourdough, brioche and French bread. These breads are study enough to be soaked without turning to mush.
I make this in advance as it stores sell in the fridge, tightly wrapped for three days. Also it can be frozen but wrapped tightly in 2 layers of foil and cling film/plastic wrap. It will be fine for 3 months and fully defrost in the fridge overnight before reheating.
Fruity Bread Pudding
Ingredients
- 6-8 slices bread cut/torn into chunks
- 4 large eggs free range
- 475 ml milk full
- 170 g caster sugar
- 30 g unsalted butter melted
- 120 g sultanas raisins
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Turn on the oven and preheat to 175C/350F/Gas Mark 5
- Put all of the torn-up bread into an oven proof dish and add the sultanas. Mix well so the sultanas are spread throughout the dish.6-8 slices bread, 120 g sultanas
- Pour over the melted butter.30 g unsalted butter
- In a medium mixing bowl combine the eggs, milk, cinnamon, caster sugar, vanilla and stir/whisk until completely mixed.4 large eggs, 475 ml milk, 170 g caster sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract
- Pour the milk/egg mixture all over the bread and gently push down so the bread is actually soaking in the liquid.
- Place the dish onto a baking tray and place in the preheated oven for 40-45 minutes or until the top is golden brown and slightly springy when depressed.
- Serve with ice cream, cream or crème fresh.
29 comments
Quite simply gorgeous. The fruit give this dish it needed. Loving it.
A great recipe for using up stale bread. The sultanas added little bursts of sweetness and the vanilla made the flavour really pleasant.
The crispy golden top was probably my favourite part. Underneath was soft, sweet and packed with juicy sultanas.
A very forgiving recipe and ideal for a family dessert. I used a mixture of bread ends and slices and everything worked perfectly.
This reminded me of the bread puddings my grandmother used to make. It was comforting, warming and full of lovely sultanas.
I added a few extra sultanas because we like plenty of fruit and it worked really well. The pudding was moist and delicious.
The texture was spot on for me, with a lovely soft centre and slightly crisp top. The cinnamon gave it just the right amount of warmth.
This brought back memories of school dinners and homemade puddings. It has that lovely nostalgic quality without being too heavy.
The vanilla and cinnamon combination makes this pudding particularly tasty. It is simple food but sometimes simple is best.
This pudding was delicious straight from the oven with a scoop of ice cream. The contrast between hot pudding and cold ice cream was perfect.
A simple, old-fashioned dessert that really delivers. I served mine with vanilla ice cream and everyone went back for more.
This is proper comfort food. It was easy to prepare, filled the house with a lovely aroma and tasted even better than expected.
I made this for Sunday lunch and it disappeared incredibly quickly. Everyone loved the traditional flavours.
Very easy to make and the results were excellent. I particularly liked the slightly chewy edges and soft middle.
A great dessert for feeding a crowd without spending much money. Everyone enjoyed it and there were no leftovers.
This was very delicious and such a lovely way to use up leftover bread. The cinnamon and vanilla made the whole kitchen smell wonderful.
This was my first attempt at bread pudding and I was really impressed. The instructions were straightforward and the result was lovely.
Really enjoyed this pudding. The top became beautifully golden and crunchy while the middle stayed soft and creamy.
Really pleased with how this turned out. I left it in the oven until the top was nicely browned and it developed a wonderful texture.
Absolutely gorgeous served warm with a little double cream. The combination of creamy pudding and crunchy top was fantastic.
I had some bread that needed using and this recipe was perfect. The finished pudding was soft, sweet and beautifully golden.
We served this with custard rather than cream and it was fantastic. The pudding soaked up the custard beautifully.
I used brioche instead of ordinary bread and it made the pudding wonderfully rich. The family definitely approved.
Made this with some leftover sourdough and it worked brilliantly. Nothing went to waste and we ended up with a fantastic dessert.
A lovely budget dessert that tastes much more special than the ingredients suggest. I will certainly be making it again.
A traditional dessert that deserves to be made more often. Easy ingredients, simple preparation and a delicious homemade result.
The cinnamon flavour was just right and did not overpower the fruit. It made a really comforting dessert on a cold evening.
I made this ahead of time and reheated it later, which worked very well. It still had plenty of flavour and remained lovely and soft.
I was surprised by how good this tasted considering how inexpensive the ingredients are. Definitely one to make again.
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