This easy bread pudding is a classic dessert made with simple ingredients. Soft, warm, and lightly spiced with cinnamon, it’s a great way to use up leftover bread. Serve it on its own or with a scoop of ice cream for a comforting treat!

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Ingredients Needed:

6 slices of day-old bread, torn into small pieces
2 tablespoons unsalted butter, melted
½ cup raisins (Optional)
2 cups milk
¾ cup white sugar
4 large eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

How To Make Bread Pudding Recipe?

Preheat the oven: Set the oven to 175°C.
Prepare the bread: Place the torn bread into an 8-inch square baking pan. Drizzle melted butter over the top and sprinkle raisins.
Mix the custard: In a bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla until smooth.
Soak the bread: Pour the mixture over the bread and press it down lightly with a fork so it absorbs the liquid.
Bake: Place in the oven and bake for about 45 minutes or until golden brown and firm to the touch.

Recipe Tips:

Use Stale Bread for Best Texture: Fresh bread can make the pudding too soft and mushy. Use bread that is at least a day old so it absorbs the custard without falling apart.
Soak the Bread Properly: After pouring the milk mixture over the bread, press it down gently with a fork to make sure every piece absorbs the liquid. This helps the pudding stay moist and evenly cooked.
Don’t Overbake: Bake just until the top is golden and slightly firm when touched. If you overbake, the pudding will turn dry instead of soft and creamy inside.
Warm the Milk for a Smoother Mix: Slightly warming the milk before mixing helps dissolve the sugar faster and blend everything smoothly, preventing lumps in the custard.
Let It Rest Before Serving: After baking, let the pudding sit for about 10 minutes before cutting. This helps it set properly and makes it easier to serve without falling apart.

How To Store Leftovers?

Refrigerate: Let the bread pudding cool to room temperature first. Then, store it in a sealed container and keep it in the fridge for up to 4 days.
Freeze: Cool the pudding completely, then wrap it well or put it in a freezer-safe container. Freeze for up to 3 months.

Nutrition Facts:

Calories: 220 kcal
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 150mg
Potassium: 180mg
Total Carbohydrate: 35g
Dietary Fiber: 1g
Sugars: 20g
Protein: 6g

Try More Delia Smith Recipes:

Delia Smith Turkey Curry Recipe
Delia Smith Mince Pies Recipe
Delia Smith Winter Coleslaw Recipe

Delia Smith Bread Pudding Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

6 slices of day-old bread, torn into small pieces
2 tablespoons unsalted butter, melted
½ cup raisins (Optional)
2 cups milk
¾ cup white sugar
4 large eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Preheat the oven: Set the oven to 175°C.
Prepare the bread: Place the torn bread into an 8-inch square baking pan. Drizzle melted butter over the top and sprinkle raisins.
Mix the custard: In a bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla until smooth.
Soak the bread: Pour the mixture over the bread and press it down lightly with a fork so it absorbs the liquid.
Bake: Place in the oven and bake for about 45 minutes or until golden brown and firm to the touch.

Notes

Use Stale Bread for Best Texture: Fresh bread can make the pudding too soft and mushy. Use bread that is at least a day old so it absorbs the custard without falling apart.
Soak the Bread Properly: After pouring the milk mixture over the bread, press it down gently with a fork to make sure every piece absorbs the liquid. This helps the pudding stay moist and evenly cooked.
Don’t Overbake: Bake just until the top is golden and slightly firm when touched. If you overbake, the pudding will turn dry instead of soft and creamy inside.
Warm the Milk for a Smoother Mix: Slightly warming the milk before mixing helps dissolve the sugar faster and blend everything smoothly, preventing lumps in the custard.
Let It Rest Before Serving: After baking, let the pudding sit for about 10 minutes before cutting. This helps it set properly and makes it easier to serve without falling apart.