Bread Pudding Recipe | Abel & Cole

Ingredients

500g stale white or wholemeal bread
1 orange
125g dried apricots
125g dried cranberries
250g dried fruit mix
2 tsp mixed spice
1 tsp cinnamon
1 tsp ground ginger
650ml full cream milk
2 medium eggs
1 tsp vanilla extract
125g Demerara sugar, plus 1 tbsp
110g butter
Cream or custard, to serve (optional)

Prep: 20 mins + soaking | Cook: 1 hr 15 mins-1 hr 30 min

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Method

1. Tear the stale bread into small pieces and add them to a large mixing bowl. Finely grate in the zest from the orange. Roughly chop the dried apricots, then add them to the bowl with the dried cranberries and fruit mix. Dust in the mixed spice, cinnamon and ginger. Use your hands to mix it all together.

2. Pour in the milk and squish with your hands till the bread breaks down and you have a fruity, spicy mulch.

3. Crack the eggs into a separate bowl and beat in the vanilla extract. Add the eggs to the bread with 125g Demerara sugar. Beat in with a wooden spoon. Set aside to soak for 30 mins.

4. Meanwhile, butter a 1½ ltr ovenproof dish or 20cm square cake tin with 10g butter. Line the base with baking paper. Melt the remaining butter in a pan over a medium heat, then set aside to cool.

5. Preheat your oven to 180°C/Fan 160°C/Gas 4. Pour the cooled, melted butter into the bread pudding mix and stir to combine. Spoon the bread pudding mix into the dish or tin. Sprinkle over 1 tbsp Demerara sugar. Bake for 1 hr 15–30 mins till firm to the touch and a deep golden brown. Check after 45 mins and cover the top with foil, if it has started to catch at the edges.

6. Remove from the oven and set aside to cool for 10 mins. Slice into squares or smaller rectangles and lift out of the dish or tin. Serve warm with custard or cream. The bread pudding is also delicious cold and will keep well for 4-5 days in an airtight tin.