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Fruity bread pudding

A great way to use up stale bread and a tasty winter dessert - this pudding is a sure winner.
  • 12 slices stale bread
  • margarine
  • 1/4 cup brown sugar
  • 1/2 cup raisins or sultanas
  • 1/4 cup dried apricots, chopped (optional)
  • 1 teaspoon mixed spice
  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla essence
  1. 1. Pre-heat oven to 180 degrees.
  2. 2. Spread each slice of bread with a thin layer of margarine then cut in half diagonally.
  3. 3. Cover the base of a lasagne dish with half the bread slices, making sure the margarine is facing upwards.
  4. 4. Sprinkle half the brown sugar, raisins or sultanas, dried apricots (if using) and mixed spice over the bread.
  5. 5. Repeat with the remaining bread slices, then brown sugar, raisins or sultanas, dried apricots and mixed spice.
  6. 6. In a jug, whisk together the eggs, milk and vanilla essence. Pour over the bread and push down gently to help it soak in.
  7. 7. Bake for 45 minutes until golden on top.
- Reheated leftover pudding makes a great breakfast the next day. - You can use any type of leftover bread for this recipe. If you have fruit bread to use, you won't need to add raisins or sultanas.