Bread Pudding Old School Bakery How to Recipe demo at home

Tear out the center of the white bread into a large mixing bowl and add 1000g of water, mixing well. If it's dry, add more water up to 500g and leave for 2-3 hours to soak.

Mix in your mixed dried fruit to taste, along with the mixed spice and brown sugar, ensuring to taste for seasoning.

Pour in your cream and stir or scrunch through your fingers to mix everything well and completely break up the bread.

Preheat the oven to 180°C (160°C fan). Butter and line the base of a 315mm x 215mm x 50mm cake tin.

Put the pudding mixture into the tin and scatter with demerara sugar on top.

Bake for 1½ hours until firm and golden, covering with foil if it starts to brown too much.

Turn out of the tin and strip off the paper. Cut into squares and serve warm or best cold.

Equipment Needed

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