Spiced bread pudding
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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.
Spiced bread pudding
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.