Classic Old English Bread Pudding

English Bread Pudding

English Bread Pudding 2

The two times that I ate bread pudding, they were at my company dinner and dance functions (at different places and with different companies, pun intended). The puddings were oh-so-nice soft and silky, the kind that really melts in your mouth. The flavours and fragrance from the vanilla essence was subtle yet deeply infused in the custard within the bread pudding. It was an unforgettable experience which made me want to try out a bread pudding recipe at home to treat myself as well.

This recipe is very simple to follow – probably one of the most basic and original recipes you’ll find online for bread puddings. There are many other variations for bread pudding, but I still prefer falling back on this one because of its classic taste and simplified pureness. Hope you’ll like it too!


  1. Softened butter: 1 tbsp
  2. Milk: 350ml
  3. Double cream: 50ml
  4. Egg: 2
  5. Sugar: 3 tbsp + 1 tbsp
  6. Vanilla essence: 1 tsp
  7. White bread: 8 slices, crusts removed, halved into triangles
  8. Sultanas: 50g (about 2 tbsp per layer)
  9. Ground cinnamon: 2 tsp (about 1/2 tsp per layer)
  10. Ground nutmeg: 1 tsp
  11. Icing sugar: 1 tbsp


  1. Preheat oven at 180 degrees Celsius.
  2. Grease a loaf pan with butter.
  3. Gently warm milk and double cream in a pan till it simmers (don’t boil).
  4. Separately whisk egg with 3 tbsp sugar & vanilla essence using a handmixer.
  5. Gradually add milk mixture into egg mixture. Whisk again till combined.
  6. Place one layer of bread slices in loaf pan. Distribute sultanas and cinnamon on top.
  7. Repeat with the next 2 to 3 layers of bread slices, ending with a layer of bread at the top.
  8. Pour custard mixture into bread. Leave to soak for 30min.
  9. Sprinkle remaining 1 tbsp sugar and nutmeg on top of bread slices.
  10. Bake 45min till golden brown.
  11. Sprinkle with icing sugar to serve.

English Bread Pudding 3


  • There is no need to use an electric mixer for this recipe. A handmixer and a good whisk should do the job well enough.
  • Try to soak all the bread in the custard mixture as much as possible for the bake. A much better way would have been to dice the bread slices instead of just halving them so that they become more compactly packed in the loaf pan, more evenly baked and hence softer as well. Just be forewarned that this method would make it more challenging to slice and serve the pudding in one whole piece though since it will break off more easily.
  • Instead of icing sugar, you can serve the pudding with vanilla sauce for a more sinful but tastier dessert option!


  • Instead of throwing the bread crusts away after removing them from the sides of the bread,  I threw them back into the loaf pan as space fillers. Works well for me!

1 loaf (about 5 slices)

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