Delia Smith Bread Puddings

If you have leftover bread sitting in the kitchen, Delia Smith Bread Puddings is a lovely way to turn it into a traditional British dessert. This comforting bake combines soft, milk-soaked bread with juicy dried fruit, warming mixed spice, brown sugar, and a little citrus zest. The inside stays wonderfully moist and tender, while the top develops a lightly crisp, golden finish. It is an easy, budget-friendly recipe that takes around 1 hour and 30 minutes from preparation to baking and makes a delicious treat for the whole family.

Delia Smith Bread Puddings Recipe Ingredients

Main Ingredients

• 450g stale white bread, crusts included
• 300ml whole milk
• 110g mixed dried fruit
• 50g mixed candied peel
• 75g soft dark brown sugar
• 1 large egg, lightly beaten
• 50g unsalted butter, melted
• 1 teaspoon mixed spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Finely grated zest of 1 lemon
• 1 teaspoon vanilla extract

For the Topping

• 1 tablespoon demerara sugar
• 1 teaspoon ground cinnamon (optional)
• A little icing sugar, for dusting (optional)

Kitchen Equipment

• 23cm square or rectangular baking tin
• Large mixing bowl
• Small saucepan or microwave-safe jug
• Measuring jug and measuring spoons
• Wooden spoon or potato masher
• Whisk or fork
• Baking parchment
• Wire cooling rack

How to Make Delia Smith Bread Puddings

Step 1: Prepare the Oven and Baking Tin

Preheat your oven to 180°C (160°C fan) or 350°F. Position a shelf in the middle of the oven so the pudding cooks evenly. Grease a 23cm square baking tin with a little butter and line the base with baking parchment.

Step 2: Break Up the Bread

Remove any particularly hard pieces of bread, but keep the crusts because they add flavour and texture. Tear the bread into small pieces and place them in a large mixing bowl.

Step 3: Soak the Bread in Milk

Pour the milk evenly over the broken bread. Stir gently to make sure all the pieces are moistened, then leave the mixture to stand for approximately 20 minutes.

Step 4: Prepare the Fruit and Spice Mixture

Add the mixed dried fruit and candied peel to the softened bread. Sprinkle in the dark brown sugar, mixed spice, ground cinnamon, and grated nutmeg. Add the lemon zest and vanilla extract.

Step 5: Add the Butter and Egg

Pour the melted butter into the mixture and stir well. Allow the butter to cool slightly before adding the beaten egg. Mix thoroughly until everything is combined.

Step 6: Transfer the Mixture to the Tin

Spoon the bread pudding mixture into your prepared baking tin. Spread it evenly into the corners using the back of a spoon or spatula. Gently level the surface without pressing it down too firmly.

Step 7: Bake Until Golden

Place the tin in the preheated oven and bake for approximately 50 to 55 minutes. The pudding should become firm in the centre, with a golden-brown top and slightly crisp edges. Insert a skewer into the middle to check whether it is cooked through.

Step 8: Cool and Slice

Remove the pudding from the oven and leave it in the tin for around 15 minutes. This resting time allows the centre to settle and makes cutting easier. Use the parchment overhang to help lift the pudding onto a wire rack if you prefer.

Essential Tips for Perfect Bread Pudding

Which Bread Is Best for Traditional Bread Pudding?

Stale white bread is an excellent choice because it absorbs milk easily and produces a soft, compact pudding. Ordinary sandwich bread, farmhouse bread, and leftover bread rolls can all work well.

How Do You Stop Bread Pudding from Becoming Soggy?

The amount of milk matters when making bread pudding. Start with the recommended quantity and give the bread enough time to absorb it. The mixture should be thick and moist rather than runny.

Can You Use Different Dried Fruits?

Absolutely. Raisins, sultanas, currants, chopped dates, and dried cranberries all work beautifully. You can use a combination of your favourite dried fruits as long as the total quantity remains similar.

How Can You Give Bread Pudding More Flavour?

Mixed spice provides the traditional flavour, but you can adjust the seasoning to suit your taste. A little extra cinnamon, freshly grated nutmeg, or orange zest works particularly well. You can also add a small handful of chopped walnuts for a pleasant crunch.

Serving Suggestions for Bread Pudding

This traditional British dessert is delicious on its own, but a few simple accompaniments can make it even more enjoyable.

• Warm custard: Pour homemade or ready-made vanilla custard over a warm square for a classic British dessert.
• Whipped cream: Add a spoonful of lightly whipped double cream for a smooth, rich contrast.
• Vanilla ice cream: Serve a warm slice with a scoop of vanilla ice cream for a lovely hot-and-cold combination.
• Clotted cream: A small spoonful adds richness and makes the pudding feel extra special.
• Fresh berries: Serve with strawberries, raspberries, or blueberries to add freshness and balance the sweetness.
• Afternoon tea: Cut the cooled pudding into small squares and serve alongside a cup of English breakfast tea.

How to Store Bread Pudding

Room Temperature

Once completely cooled, bread pudding can be kept in an airtight container in a cool room for up to 1 day. Keep it away from direct sunlight and sources of heat.

Refrigerator

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. You can keep the whole pudding in its baking tin if it is covered securely, or cut it into individual portions for easier storage.

Freezing

Bread pudding freezes well for up to 3 months. Allow it to cool completely, then cut it into individual portions. Wrap each piece tightly in cling film and place the portions in a freezer-safe container or bag. Label with the freezing date so you can keep track of storage time.

Nutrition Information

Here is an approximate nutritional breakdown for one serving, based on 12 portions and the ingredients listed above.

• Calories: 265 kcal
• Carbohydrates: 42g
• Protein: 6g
• Total Fat: 8g
• Saturated Fat: 4g
• Sodium: 180mg

Disclaimer: Nutritional values are estimates and may vary depending on the type of bread, dried fruit, milk, and other ingredients used. Actual values will depend on portion sizes and specific products.

Frequently Asked Questions

Delia Smith Bread Puddings

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional British bread pudding made with stale bread, milk, mixed dried fruit, brown sugar and warming spices. This comforting bake has a moist centre, a lightly crisp golden top and plenty of homemade flavour.

Ingredients

• Main Ingredients

• 450g stale white bread, crusts included

• 300ml whole milk

• 110g mixed dried fruit

• 50g mixed candied peel

• 75g soft dark brown sugar

• 1 large egg, lightly beaten

• 50g unsalted butter, melted

• 1 teaspoon mixed spice

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• Finely grated zest of 1 lemon

• 1 teaspoon vanilla extract

• For the Topping

• 1 tablespoon demerara sugar

• 1 teaspoon ground cinnamon (optional)

• A little icing sugar, for dusting (optional)

• Butter, for greasing the baking tin

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan) or 350°F. Grease a 23cm square baking tin and line the base with baking parchment.
• Tear the stale bread into small pieces and place them in a large mixing bowl.
• Pour the milk over the bread and leave to soak for 20 minutes. Mash with a wooden spoon or potato masher until softened.
• Add the mixed dried fruit, candied peel, brown sugar, mixed spice, cinnamon, nutmeg, lemon zest and vanilla extract. Stir until evenly combined.
• Stir in the melted butter, followed by the lightly beaten egg. Mix until the ingredients form a thick, moist mixture.
• Transfer the mixture to the prepared tin and spread evenly. Sprinkle demerara sugar over the surface.
• Bake for 50 to 55 minutes until golden brown and firm in the centre. Check with a skewer to make sure it is cooked through.
• Leave the pudding to cool in the tin for 15 minutes before cutting into squares or rectangles.
• Serve warm or at room temperature, with custard, whipped cream or vanilla ice cream if desired.

Notes

• Stale bread gives the best texture because it absorbs milk without becoming excessively mushy.
• Allow the bread to soak for approximately 20 minutes before adding the other ingredients.
• Keep the mixture thick and moist rather than runny. Adjust the milk slightly depending on the bread.
• Check the centre towards the end of baking to avoid drying out the pudding.
• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze individual portions for up to 3 months.