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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.

  • Cook: 1 hr 30 mins
    Prep: 5 mins
  • 2 portions
  • Easy
  • Suitable for home freezing
Go back

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.

  • Cook: 1 hr 30 mins
    Prep: 5 mins
  • 2 portions
  • Easy
  • Suitable for home freezing

Ingredients

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*

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