Fruity bread and butter pudding

Last updated: 11 December 2020
Preparation: 30 minutes
Cook: 90 minutes
Servings: 6 - 8 servings
Dietary: Vegetarian


500g fruit bread or panettone
¾ cup mixed dried fruit
50g mixed peel
¼ cup almonds, chopped
1½ tbs mixed spice
2 tsp cinnamon
600ml reduced fat milk
2 large eggs, beaten
100g brown sugar
Zest 1 lemon
100g butter, melted


  1. Preheat oven to 180°C.
  2. Tear the bread into pieces and place into a large mixing bowl. Add the fruit, peel, almonds and spices and mix with the bread.
  3. Pour in milk and then using fingers, mix everything together well and continue to break up the bread.
  4. Add eggs, sugar and lemon zest and stir well. Set aside for 15 minutes to soak.
  5. Grease and line a 20cm cake tin.
  6. Add melted butter to the bread mixture, stir well and then add to the cake pan.
  7. Bake for 90 minutes or until firm and golden. Serve with fresh or dried fruit (cranberries, sultanas, blueberries, etc).

Tip: This is great for using up stale bread of any kind – sliced bread, bread rolls or even hot cross buns.

Variation: Use this as a base recipe and include any fruit or nuts you like – thinly sliced apple makes a great addition.


Leftovers will keep in the fridge for 1–2 days