Delia Smith Bread Pudding Recipe​

This classic British bread pudding is the kind of homely bake that turns a few slices of stale bread into something truly comforting. It bakes up soft and custardy in the middle with a gently crisp, golden top, packed with dried fruit, warming spice, and a buttery richness. The method is straightforward and very beginner-friendly, with just a little soaking time to guarantee the best texture. From start to finish, allow about 1 hour 15 minutes.

Ingredients

For the bread base

• 200g stale white bread (crusts on), torn into 2 to 3cm pieces (about 6 to 8 thick slices)
• Butter, for greasing the dish

For the fruit and spice mix

• 150g mixed dried fruit (raisins, sultanas, currants, or a mix)
• 40g mixed peel, finely chopped (optional)
• 100g soft light brown sugar
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• Finely grated zest of 1 lemon
• 1/4 tsp fine salt

For the custard

• 500ml whole milk
• 2 large eggs
• 50g unsalted butter, melted
• 1 tsp vanilla extract

For the topping (optional but recommended)

• 1 tbsp demerara sugar
• Freshly grated nutmeg, to finish
• 2 tbsp apricot jam, warmed (for glazing)

How to Make Delia Smith Bread Pudding Recipe​

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Butter a medium baking dish, roughly 20 x 20cm (or a similar size), so the pudding lifts out easily.
• Mix the dry ingredients: In a large bowl, combine the torn stale bread, mixed dried fruit, mixed peel (if using), brown sugar, mixed spice, cinnamon, lemon zest, and salt. Toss well so the fruit and sugar are evenly distributed.
• Warm the milk: Pour the milk into a small saucepan and heat until it is just steaming. You do not want it boiling, just hot enough to help the bread soften quickly.
• Make the custard: In a jug, whisk the eggs and vanilla, then whisk in the melted butter. Slowly whisk in the hot milk (a little at a time at first) so the eggs do not scramble.
• Soak the bread: Pour the warm custard over the bread mixture. Fold gently until everything is coated, then leave for 10 minutes. Give it one more stir halfway through so the top pieces get a chance to drink up the custard too.
• Assemble in the dish: Spoon the mixture into your buttered baking dish and press lightly to level. Scatter over the demerara sugar and a little freshly grated nutmeg if you like a properly classic finish.
• Bake: Bake for 45 to 55 minutes, until the top is deeply golden and the centre looks set. A knife inserted into the middle should come out hot with moist crumbs, not liquid custard.
• Cool: Let the bread pudding stand for 10 to 15 minutes before slicing. This short rest makes it easier to portion and helps the custard settle into that soft, sliceable texture.
• Finish and serve: For a glossy top, brush with warmed apricot jam. Serve warm on its own, or with custard, cream, or ice cream.

Tips

How do I stop bread pudding from turning soggy?

Use genuinely stale bread and give it time to soak before baking. If your bread is very fresh, dry it out in a low oven (120°C) for 10 to 15 minutes, then cool before using.

Why is the middle underbaked even though the top is browned?

This usually means the dish is too deep or the oven runs hot. Move the dish to the middle shelf, and if the top colours too quickly, loosely cover with foil for the final 10 to 15 minutes so the centre can finish setting.

How can I make it richer and more custardy?

Swap 100ml of the milk for double cream, or add one extra egg yolk. Both give a silkier, more pudding-like interior without making it heavy.

What’s the best bread to use?

Plain white bread gives the softest, most traditional texture. Brioche makes it richer and sweeter, while wholemeal works but bakes up a little firmer. Avoid strongly flavoured sourdough unless you love the tang.

Serving Suggestions

• Hot custard (the classic choice)
• Double cream or lightly whipped cream
• Vanilla ice cream with a pinch of extra cinnamon
• Stewed apples or pear compote on the side
• A spoonful of marmalade for a bright, bittersweet contrast

Storage

Room temperature

Cool completely, cover well, and keep at room temperature for up to 2 days. If your kitchen is warm, it is safer to refrigerate.

Refrigerator

Store in an airtight container for up to 4 to 5 days. Reheat slices gently in the microwave for 20 to 40 seconds, or cover with foil and warm in a 160°C oven until hot through.

Freezing

Freeze individual slices wrapped tightly, then place in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge and reheat until piping hot. For the best texture, add fresh custard or cream when serving.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 58 g
• Protein: 10 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 260 mg

Nutrition values are estimates and will vary depending on the bread, fruit, and exact brands used.

FAQs