Name: Easiest Ever Bread Pudding Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: British
Ingredients: 150ml whole milk; 140g white bread; 50g raisins or dried cherries; 568ml pot of fresh custard; Butter, for greasing; 5-7 tbsp caster sugar

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Introduction

This easiest ever bread pudding is a comforting, simple dessert that comes together in no time. With soft custard-soaked bread and sweet bursts from raisins or dried cherries, it’s perfect for using up leftover bread and impressing with minimal effort.

A white baking dish filled with a baked dessert that has a golden yellow base layer with a smooth and creamy texture, topped with several toasted bread pieces that are browned and slightly burnt on the edges scattered unevenly across the surface; some dark spots from raisins or similar dried fruit are embedded within the yellow base. The dish is placed on a white textured cloth on a white marbled surface in soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150ml whole milk
140g white bread
50g raisins or dried cherries
568ml pot of fresh custard
Butter, for greasing
5-7 tbsp caster sugar

Instructions

Step 1: Heat the oven to 140°C (fan 120°C, gas mark 1). Stir the fresh custard together with the whole milk until combined.
Step 2: Trim the crusts from the white bread and cut into triangles. Place these pieces in a large bowl with the raisins or dried cherries.
Step 3: Pour the custard and milk mixture over the bread and dried fruit. Carefully stir to ensure all bread pieces are well coated.
Step 4: Lightly grease a small ovenproof dish with butter. Spoon the bread and custard mixture into the dish evenly.
Step 5: Bake in the preheated oven for 30 to 35 minutes, until the custard is mostly set but with a slight wobble in the center.
Step 6: Sprinkle 5 to 7 tablespoons of caster sugar evenly over the surface of the pudding.
Step 7: Place the dish under a hot grill for 1 to 2 minutes, watching carefully, until the sugar melts and caramelizes to a golden crust.

Tips & Variations

Use day-old bread for better texture as it absorbs the custard without becoming too mushy.
Try swapping raisins for other dried fruits like chopped apricots or cranberries for varied flavor.
For extra richness, brush the bread pieces with melted butter before soaking in custard.

Storage

Store any leftover bread pudding in an airtight container in the refrigerator for up to 2 days. To reheat, warm in the oven at 160°C for 10-15 minutes until heated through. Avoid microwaving to preserve the crispy caramelized topping.

How to Serve

A close-up view of a creamy yellow bread pudding in a white ceramic baking dish, showing multiple layers of thick, soft custard and toasted bread pieces with a browned, slightly crispy top. The bread is unevenly cut into small chunks that have dark brown toasted edges contrasting with the lighter yellow custard soaking into the bread layers. The dish rests on a white textured cloth, with a smooth white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, white bread works best for a soft texture, but you can also use brioche or challah for a richer pudding. Avoid dense wholegrain breads as they may not soak up the custard evenly.

What can I use instead of custard?

If you don’t have ready-made custard, you can make a simple custard by cooking together milk, egg yolks, sugar, and vanilla on the stove until thickened, then proceed with the recipe as usual.