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Bread Pudding

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Make bread pudding from crust offcuts – Waste not, want not.


  • 5 slices white bread (remove crust) I used the leftover crust from Vienna cigars (see recipe already shared on the blog)
  • 500 ml milk
  • 5ml vanilla essence
  • 1 tablespoon custard powder
  • 5 large eggs Or 4 X-large eggs
  • 125 ml cup sugar
  • 50 ml butter

Apricot Jam Sauce:

  • 100 ml Smooth Apricot Jam
  • 80 ml boiling water.
  1. Combine together until the jam is saucy.
  2. Pour over when the pudding is done
Bread Pudding


  1. Soak bread crust in milk
  2. Make a paste of custard with a little water, sugar, and 5 whole eggs, and blend well with a stick blender.
  3. Dot with butter before baking & bake at 180C ±50 min or until set.
  4. Pour Jam sauce over when done baking
  5. Enjoy

Prepared, tried, and tested Feriel Sonday 

Bread pudding and “No” Bread Pudding which do you prefer?

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6 thoughts on “Bread Pudding”

  1. Sounds great, Esme. I LOVE custard so will definitely try it .SO different to British bread pudding. This was popular in the second world war for obvious reasons. My mother used to put in as much fruit as she could spare (chopped left-overs,, sultanas, currents, glace etc.,) Very tasty but filling! Cheers. x


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