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How to Make Great British Bread Pudding

Bread pudding is one of those fabulous stomach fillers that characterize the Great British dessert. It is not quite as filling as the Banoffee Pie that we featured a few weeks ago on this blog. I can finish a plate of bread pudding but the victorious Banoffee Pie stood over my exhausted body and laughed.

My mother was taught how to make bread pudding by my grandmother. I learned how to make it from my mother. But the bread pudding I grew up with is fundamentally different to the popular recipes used by modern cooks.

The bread pudding I ate as a child was made with a copious quantity of beef suet. The fat literally dripped from the fork.

Bread pudding can be made in two ways. One way uses suet. I made it with Atora Light Vegetable Suet which contains 30% less fat than regular beef suet. A healthier alternative is to substitute the suet with eggs. I made that too.

Just for good measure I made a third variety - Bread & Butter pudding. We are going to get fat in my household this week.

  • 1 loaf white bread
  • 1/2 cup raisins
  • 1 teaspoon each of cinnamon, nutmeg
  • 1/4 cup sugar

and either:
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup Atora Light Vegetable Suet

  • Cut the bread into small squares and add enough warm water to thoroughly moisten the bread
  • Knead the bread and water into a smooth mush then drain off as much water as possible
  • Mix the raisins into the mushy bread then stir in 1 teaspoon each of cinnamon and nutmeg plus the sugar
  • Mix in the Atora suet
  • Whisk the eggs and milk together and add to the mix
  • Put the pudding into a greased loaf pan and bake at 350 degF until the top begins to darken
  • Allow to cool then turn out of the pan and cut into slices for serving
John's Notes
I enjoyed both varieties of bread pudding. For my health's sake I'll probably only make the egg variety in future. But here's a bonus:

Bread and Butter Pudding Bonus

Thickly butter 3 or 4 slices of bread. Cut the slices into quarters and layer in a baking dish with raisins. The top layer must be bread. Pour on a whisked mixture of 1 cup of milk, 2 eggs, 1/4 cup of sugar, a teaspoon of cinnamon and a teaspoon of nutmeg. Bake at 350degF until the top layer of bread browns.


  1. Thanks a ton it is a wonderful guide, now to make great british bread pudding is without a doubt very easy with the help of your guidance. Thanks

  2. I soak the bread in water, squeeze out, mix in mixed fruit and added sultanas, eggs, milk and Allspice ( for cakes etc from Sainsburys)
    For B&Butter pudding layer buttered bread, mixed fruit, sprinkle with sugar, then same next layer... and then pour over mixed mixed milk & egg formula.
    Also a good way to use reduced price bread from supermarkets..got some 29p a loaf the other day.

  3. I'm in Toronto and didn't know we can get Atora suet here. Butchers don't always have fresh suet; a box of Atora would be easier. Who carries it?
    I know suet isn't considered healthy any more, but it never did us any harm (haha) and subsituting egg and milk sounds just plain wrong! ^_^
    My Mum used to cook it until it was dense and moist inside and crunchy around the edges, then she sprinkled castor sugar on top...drool!

  4. Atora Beef Suet is not allowed into Canada but Atora Light Vegetable Suet is readily available at most British stores incuding Blighty's. Reply to this comment if you would like to order some.

  5. I love bread and butter pudding and I live in Kurdistan North Iraq. For speed I use a sesame seed roll, 2 eggs a little milk and sugar to taste. Whisk altogether and then soak the roll (unbuttered) in the custard mix. I then fry in a little olive oil and it resembles scrambled egg but tastes delicious, just like bread and butter pud.