Old-Fashioned UK Bread Pudding Recipe with Mixed Spice

Old-fashioned UK bread pudding is a sturdy, warmly spiced bake made by soaking stale bread in milk, then mixing it with dried fruit, sugar, egg and a little flour. It is baked until golden, sliced into squares and served warm or cold; family recipes vary, but this version keeps the familiar, fruit-filled texture and uses up leftover bread.

Ingredients

About 10 cups loosely packed torn stale bread (450 g), crusts included; use a plain white or mixed white-and-wholemeal loaf
2 cups whole milk (475 ml)
1 cup raisins or sultanas (150 g), or a mixture
¼ cup chopped mixed peel (40 g), optional
¾ cup light brown sugar (150 g), plus 1 tablespoon (12 g) for the top
½ cup plain flour (65 g)
2 large eggs (about 100 g without shells), lightly beaten
½ cup unsalted butter (115 g), melted, plus 1 tablespoon (14 g) for greasing the tin
1 teaspoon mixed spice (about 2 g)
½ teaspoon ground cinnamon (about 1 g)
¼ teaspoon fine salt (about 1.5 g)
1 tablespoon demerara sugar (12 g), optional, for a crisp top

Instructions

Prepare the tin and oven. Heat the oven to 350°F (180°C), or 320°F (160°C) for a fan oven. Grease a 9-by-13-inch (23-by-33-cm) baking tin with the tablespoon of butter. A tin close to this size gives the pudding enough depth to stay tender while allowing the surface to brown. If using a smaller tin, expect a thicker pudding and allow a little extra baking time.
Soak the bread. Tear the bread into rough pieces and put them in a large bowl. Pour over the milk and press the bread down so it is moistened throughout. Leave it for 20 minutes. Very dry bread may need a gentle stir halfway through; the aim is a soft, damp mixture, not bread floating in a pool of milk. If a few crusts remain firmer, that is fine.
Break up the soaked bread. Use a fork, potato masher or clean hands to mash the bread until it is mostly soft and there are no large dry pieces. You can leave small lumps for a more rustic texture. If the mixture seems unusually wet because the bread was fresh or the loaf was very light, drain off a little excess milk before adding the other ingredients. Avoid squeezing it completely dry.
Mix the dry ingredients and fruit. In a separate bowl, stir together the flour, brown sugar, mixed spice, cinnamon and salt. Add the raisins or sultanas and mixed peel, if using, and toss until the fruit is lightly coated. This helps distribute the fruit through the mixture instead of letting it sink into one dense layer. Separate any clumps of raisins with your fingers.
Make the pudding mixture. Stir the dry mixture and fruit into the soaked bread. Add the beaten eggs and melted butter, then mix thoroughly until everything is evenly combined. The mixture should be thick, moist and spoonable, with fruit visible throughout. If it looks dry and crumbly, stir in 1 tablespoon (15 ml) of milk at a time; if it looks loose, let it stand for a few minutes so the bread and flour can absorb some liquid.
Fill the tin and bake. Spoon the mixture into the prepared tin and press it into an even layer without packing it hard. Sprinkle over the extra brown sugar and demerara sugar, if using. Bake for about 55 minutes, until the top is well browned and the middle feels set rather than liquid when gently pressed. Because this is an egg-based dish, check the centre with a food thermometer: USDA FSIS guidance gives 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the top is browning too quickly before the centre reaches temperature, loosely cover it with foil and continue baking.
Rest, then portion. Let the pudding stand in the tin for 10 minutes so it firms up and is easier to cut. Slice into 8 squares. It can be served warm, when the middle is especially soft, or cooled completely for neater portions. Take care when handling the tin and serving warm pudding, as the fruit and centre hold heat.

Tips

Choose bread by feel, not just age. Day-old or stale bread is convenient because it absorbs the milk without immediately turning to paste. If your loaf is fresh, tear it up and leave it uncovered for a few hours, or dry the pieces in a low oven until they feel dry but not toasted. Wholemeal bread gives a slightly nuttier, firmer result; soft white bread makes a milder pudding.
Keep an eye on the moisture. Different loaves absorb different amounts of milk, so the texture before baking matters. It should be thick enough to mound on a spoon, but moist throughout. Add milk gradually if dry, rather than pouring in extra all at once; too much liquid can leave the centre soggy even when the top looks done.
Use substitutions thoughtfully. If you cannot find British mixed peel, replace it with finely chopped candied orange peel or omit it and add a little orange zest. Zest gives citrus fragrance but not the chewy sweetness of peel. Mixed spice can be replaced with ½ teaspoon cinnamon and a pinch each of nutmeg and ground cloves; the flavour will be a little less rounded.
Do not rush the rest. The short rest lets the warm pudding settle, so portions hold together better. For tidy cold squares, cool it fully before cutting. A knife wiped between cuts helps keep the fruit and soft crumb from dragging across the surface.

Serving Suggestions

Serve a warm square on its own for a simple teatime bake, or add custard for a traditional-style pudding. Pour warm custard around the portion rather than over the whole tray, especially if you plan to store leftovers. Cream, lightly whipped cream or a scoop of vanilla ice cream also works well, though these make the dessert richer. For a less sweet plate, serve it with a spoonful of thick plain yoghurt and a few slices of fresh pear or apple.

Cold bread pudding is easy to pack for a picnic or lunchbox once it has been fully cooled and kept chilled until needed. Cut it into small squares for a shared table, or warm individual portions for dessert. The sugar crust softens as the pudding sits, so if you particularly like a crisp top, serve it soon after baking rather than expecting it to stay crunchy overnight.

Variations

Change the dried fruit: Use chopped dates, currants, dried cranberries or a combination in place of some or all of the raisins. Keep the total dried fruit close to 1 cup (150 g) so the mixture remains balanced. Larger dried fruit pieces should be chopped to roughly raisin size for even distribution.

Add citrus or nuts: Stir in 1 teaspoon finely grated orange or lemon zest for a fresh note. For crunch, add up to ⅓ cup chopped walnuts or almonds (about 35 g). Nuts make the texture less traditional and add a distinct crunch, so leave them out if you want a soft, uniform crumb or are serving someone with a nut allergy.

Make it dairy-free: Use an unsweetened oat or soy drink in place of the milk and a plant-based baking block in place of butter. Choose a neutral-flavoured product so it does not overwhelm the spice. The finished pudding may be a little less rich, and plant drinks vary in how well they soak into bread, so adjust the liquid gradually to reach a thick, moist mixture.

Adjust the spice: For a gentle flavour, use only the mixed spice and omit the cinnamon. For a more pronounced winter-spice taste, add a small pinch of ground ginger or nutmeg. Mixed spice blends differ by brand and household, so taste and aroma vary; avoid adding large amounts of cloves, which can quickly dominate the fruit.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of baking, covered or in an airtight container. They keep for 3–4 days in the refrigerator. If you have poured custard over a portion, store that separately where possible; keeping the sauce apart helps the pudding retain its texture. Do not leave the tray at room temperature for extended storage.

To reheat one portion, microwave it on a microwave-safe plate in short bursts until steaming hot throughout, checking the centre with a food thermometer and bringing leftovers to 165°F (74°C). For several portions, cover the dish loosely with foil and warm in a 325°F (160°C) oven until hot in the middle; the time depends on portion size and whether the pudding is chilled. Reheat only the amount you plan to eat, since repeated heating can dry it out. You can freeze cooled portions in a sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the texture may be softer after freezing.

Frequently Asked Questions

What is the difference between UK bread pudding and bread-and-butter pudding?

UK bread pudding is usually made by soaking bread, breaking it up and mixing it with fruit, spice, sugar, egg and often flour before baking it as a dense, sliceable tray bake. Bread-and-butter pudding typically uses slices of buttered bread layered in a dish and covered with a poured custard. Both use bread and custard-like ingredients, but they have noticeably different textures and are not interchangeable recipes.

Can I make this with fresh bread?

Yes. Fresh bread can be used, but it may turn very soft quickly and can make the mixture wetter than stale bread. Tear it into pieces and dry it in a low oven for a short time, or leave the pieces uncovered until they feel less moist. If you use it without drying, add the milk gradually and stop if the bread is already thoroughly soaked before all the milk is used.

Why is the middle of my bread pudding soggy?

A soggy centre usually means there was more liquid than the bread could absorb, the pudding was too thick for the baking time, or the centre did not reach a safe set temperature. Bread type and freshness both affect absorption. Check the centre with a thermometer, and if it is below 160°F (71°C), continue baking, covering the top loosely if needed. For the next batch, hold back a little milk until you can judge the mixture’s consistency.

Can I prepare the mixture ahead of time?

You can soak the bread in milk for 20 minutes as directed, but for the most reliable texture, bake the pudding after mixing in the eggs and other ingredients rather than leaving the full mixture for hours. If you need to prepare ahead, assemble it, cover it and refrigerate promptly, then bake it while still chilled, allowing extra time for the middle to heat through. Use a thermometer to confirm the centre reaches 160°F (71°C), and avoid leaving the egg mixture at room temperature.

Can I leave out the flour or mixed peel?

You can omit the mixed peel without changing the method; add a little orange zest if you want citrus aroma without the chewy candied pieces. The flour helps give this style of pudding its familiar firm, sliceable crumb. Leaving it out will make the bake softer and more custardy, so it may not cut into equally neat squares. If avoiding wheat, a plain gluten-free flour blend can be used, though the texture can vary between blends.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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