Bread Pudding

This nostalgic and deliciously comforting bake was originally developed as a way to use up stale bread! It’s a good idea to keep any stale bread in your freezer – you can also use it for bread & butter pudding and breadcrumbs.

This recipe uses 200g of a White Loaf. A 400g loaf of bread is 1 unit of your monthly prescription unit allowance

Makes 2 portions
Suitable for home freezing


  • 200g Juvela Gluten Free White Loaf, crusts removed
  • 250ml milk
  • 100g mixed dried fruit
  • 25g chopped mixed peel
  • Zest of a lemon (optional)
  • 50g melted butter
  • 50g Demerara sugar, plus extra to sprinkle
  • 1tsp ground mixed spice
  • 1 medium egg, beaten
  • Method

    1. Roughly tear or chop the bread into pieces, place in a bowl and cover with the milk. Allow to stand for 30 mins.
    2. Preheat the oven to 180°C/160°C/350°F/Gas Mark 4.
    3. Beat the bread mixture with a wooden spoon to break up any lumps.
    4. Add the remaining ingredients and mix together well. Pour into a greased 20cm square shallow baking tray or oven proof dish and bake in the oven for 1-1½ hours until firm to the touch.
    5. Remove from the oven and serve hot or cold - we like ours with warm toffee sauce*