Hailing back to the 11thC and still a stalwart of British bakeries, this old fashioned bread pudding is an excellent way to use up stale bread that would otherwise go to waste.
Traditionally bread pudding contains animal ingredients such as eggs, milk or cream and butter or lard – I’ve removed the added fat, substituted the cream or milk for a basic unsweetened soya and the eggs for custard powder (cornflour would also serve).
As well as being easy peasy to make it’s also pretty frugal; I estimate that at the time of making this batch cost me about £2.69 or 22p per square.
Full of fibre and virtually fat free it also makes a healthy and filling breakfast. Alternatively tart it up for Christmas with the addition of ground ginger, a few tablespoons of thick cut marmalade and chopped figs.
Serve straight from the oven hot with custard or eat cold the next day (I prefer mine cold).
- 14oz / 400g stale wholemeal bread (20p)
- 4 US cups / 1 litre unsweetened soya milk (59p)
- 6oz / 170g mixed dried fruit (32p)
- 6oz / 170g dark brown sugar (34p)
- 1 tsp ground nutmeg (8p)
- 1 tsp ground mixed spice (11p)
- 2oz / 55g natural custard powder (16p)
- 1 tbsp vegetable oil for greasing baking dish
- 6 tbsp / 3oz / 85g demerara sugar for sprinkling (17p)
- Mix milk, brown sugar, custard powder and spices together.
- Cube bread and place in large bowl with dried fruit.
- Pour milk mixture over bread and leave to soak for 30mins.
- Mash lumps of bread with a fork or wooden spoon until broken down.
- Grease baking dish and pour in mixture.
- Smooth top and sprinkle demerara sugar evenly over.
- Bake at 180C for 1hr.
- Once cooled cut into 12 squares.