Spiced Bread Pudding | Easy Traditional Bread Pudding with Warm Mixed Spice
This spiced bread pudding is the kind of cosy, old‑fashioned dessert that fills the kitchen with warmth the moment it goes into the oven. Every spoonful is soft, lightly spiced, and just a little indulgent — perfect for using up leftover bread and ideal for those moments when you want a simple, homely dessert that still feels special.
It’s a great way to make the most of any odds and ends of bread, and it’s delicious served warm with custard, ice cream, or simply enjoyed on its own with a cuppa.
Serving Suggestions for Spiced Bread Pudding
- Custard — classic, silky, and perfect with cinnamon‑ or nutmeg‑spiced pudding.
- Vanilla Ice Cream — cold, creamy contrast to the warm pudding.
- Whipped Cream — lightly sweetened or spiked with cinnamon.
- Caramel Sauce — drizzle over the top for extra indulgence.
- Apple Compote — soft, stewed apples add freshness and a fruity lift.
- Poached Pears — elegant and lightly spiced; great with warm pudding.
- Roasted Plums or Peaches — jammy fruit that complements the spices.
- Maple Syrup — a simple drizzle that enhances the pudding’s warmth.
- Toasted Nuts — pecans, walnuts, or almonds for crunch.
- Greek Yogurt — a lighter, tangy option that still feels cosy.
- Berry Sauce — raspberry or blackberry for a sharp, fruity contrast.
- Hot Chocolate or Spiced Tea — perfect drinks to round out the plate.
Variations: Spiced Bread Pudding
- Apple & Cinnamon Bread Pudding — add diced apples and extra cinnamon for a cosy autumnal flavour.
- Chocolate Chip Bread Pudding — stir chocolate chips through the mixture for pockets of melted chocolate.
- Chocolate Orange Bread Pudding — combine chocolate chips with orange zest for a classic flavour pairing.
- Cherry Bread Pudding — stir in dried cherries for a fruity, festive variation.
- Apricot Bread Pudding — add chopped dried apricots for gentle sweetness and chewiness.
- Cranberry Bread Pudding — mix in dried cranberries for a sweet‑tart flavour that works beautifully with the spices.
- Mixed Nut Bread Pudding — add chopped walnuts, pecans or almonds for extra crunch and richness.
- Banana Bread Pudding — fold in mashed ripe banana for added moisture and natural sweetness.
- Toffee Bread Pudding — stir in toffee pieces for pockets of caramel sweetness throughout.
- Rum & Raisin Bread Pudding — soak the raisins in rum for a rich, grown‑up dessert.
- Maple Bread Pudding — replace some sugar with maple syrup for deeper caramel notes.
- Black Forest Bread Pudding — add chocolate chips and dried cherries for a rich chocolate‑cherry combination.
- Festive Bread Pudding — increase the mixed spice and add cranberries, orange zest and chopped nuts for a Christmas‑inspired version
Spiced bread pudding
A traditional spiced bread pudding packed with dried fruit, its golden, lightly crisp top giving way to a soft, rich interior that looks comforting and homely.
Equipment
- 8° x 8° cake tin
- Large bowl
Ingredients
- 300 g wholemeal sliced bread, cut into squares
- 300 ml semi skimmed milk
- 1 egg, beaten
- 75 g soft margarine
- 125 g brown sugar (keep 1 tbsp back to sprinkle onto top)
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 180°c. Grease a square tin (8in x 8in).
- In a large bowl add the bread and milk, mix together and leave to soak for 5 mins.
- Then add all the remaining ingredients, except for 1 tablespoon of sugar and mix well.
- Press the mixture into the tin and sprinkle the remaining brown sugar over the top.
- Place in the oven and bake for 30-35 mins until golden brown. Remove from the oven and leave to cool in the tin. Turn out and cut into squares.
- Serve with some custard or ice cream, or simply have with a cuppa tea.