Easy Bread Pudding Recipe – Raisin & Apricot Custard Bake

Last Updated on 6 months ago by Neha Deshmukh

Easy Bread Pudding Recipe – Raisin & Apricot Custard Bake

Hey everyone! If you’re anything like me, you sometimes look at slightly stale bread and think, “What can I possibly do with this?” Well, look no further! This easy bread pudding recipe is a total lifesaver. It’s comforting, delicious, and a fantastic way to use up leftover bread. I first made this when my kids were little, and it quickly became a family favourite – especially with a dollop of fresh cream!

Why You’ll Love This Recipe

This raisin and apricot bread pudding is seriously simple to make. It requires minimal effort and ingredients, yet delivers maximum flavour. It’s the perfect dessert for a cozy night in, a potluck, or even a special brunch. Plus, the warm, spiced custard and sweet dried fruit are just heavenly. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to whip up this delightful bread pudding:

• 6 brown bread slices (slices)
• 200 ml milk
• 2 tbsp sugar
• 1 egg
• 1 tsp vanilla essence
• 2 tbsp raisins
• 2 tbsp dried apricots

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Brown Bread: I love using brown bread for this recipe because it adds a lovely nutty flavour and holds its shape well. But honestly, any bread will work – white, whole wheat, even challah!
• Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence really elevates the flavour. I prefer using a pure vanilla extract if I have it.
• Dried Fruit: Raisins and apricots are classic, but feel free to experiment! Cranberries, dates, or even chopped figs would be delicious. You could also use a mixed dried fruit blend. About 50-60g of mixed dried fruit would work perfectly.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. Preheat your oven to 180°C (350°F).
2. Remove the crusts from the bread and cut the slices diagonally. Arrange them in a baking tray.
3. In a saucepan, gently heat the milk with the sugar until the sugar dissolves and it’s warm. Don’t boil it! Then, let it cool slightly.
4. In a mixing bowl, whisk the egg and vanilla essence together until light and frothy.
5. Now, here’s the trick: slowly pour the warm milk into the egg mixture while whisking constantly. This tempers the egg, preventing it from scrambling.
6. Pour the custard over the arranged bread. Sprinkle the raisins and chopped apricots evenly on top.
7. Let the bread soak in the custard for about 15 minutes. This allows the bread to absorb all that lovely flavour.
8. Bake for 25 minutes, or until the pudding is golden brown and set. Serve warm with a generous dollop of fresh cream!

Expert Tips

A few little things I’ve learned over the years…

• Don’t overbake! You want the pudding to be set, but still slightly soft in the middle.
• If the top starts to brown too quickly, cover the baking tray with foil.
• For a richer flavour, you can add a knob of butter to the custard.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the milk for plant-based milk (almond, soy, or oat work well) and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg.
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread! Just make sure it’s not too crumbly.
• Spice Level Adjustment: A pinch of nutmeg or cinnamon adds a lovely warmth. About ¼ tsp of either would be perfect. My grandma always added a tiny bit of cardamom too!
• Festival Adaptation: For Christmas, add a sprinkle of festive sprinkles on top. For Easter, use mini chocolate eggs!

Serving Suggestions

Bread pudding is amazing on its own, but here are a few ideas to take it to the next level:

• A dollop of fresh cream is a must, in my opinion!
• A scoop of vanilla ice cream is also divine.
• A drizzle of caramel sauce or chocolate sauce adds extra indulgence.
• A cup of hot chai or coffee makes the perfect accompaniment.

Storage Instructions

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. It’s also surprisingly good cold!

FAQs

Got questions? I’ve got answers!

What type of bread works best for bread pudding?

Honestly, any bread will work! But brown bread, challah, or brioche are my favourites because they hold their shape well and have a lovely flavour.

Can I make this bread pudding ahead of time?

Yes! You can assemble the bread pudding up to a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time.

Can I use different dried fruits in this recipe?

Absolutely! Feel free to experiment with cranberries, dates, figs, or a mixed dried fruit blend.

How do I know when the bread pudding is fully baked?

The pudding is done when it’s golden brown and set. A toothpick inserted into the centre should come out mostly clean.

What is the best way to serve bread pudding – hot, warm, or cold?

Warm is my favourite! But it’s also delicious cold, especially on a hot day.