Delia Smith Bread Pudding

I can still remember the first time I made Delia Smith’s bread pudding — a grey Sunday in Norwich, rain pattering gently on the conservatory roof, and a loaf of stale white bread sitting untouched on the counter. My gran used to say, “Waste not, want not,” and she’d turn leftovers into miracles. That day, Delia’s recipe felt like a portal to her — warm, soft, and scented with cinnamon.

This classic British dessert is more than just a way to use up old bread. It’s comfort. It’s history. And it’s simple enough that even your half-asleep teenage son could manage it on a Monday morning (not that he ever would).
Yes, we’re talking about Delia Smith’s Bread Pudding — sweet, custardy, budget-friendly bliss.

Ingredients List

• 6 slices of day-old bread, torn into small pieces — stale is better; it soaks up the custard like a sponge.
• 2 tablespoons unsalted butter, melted — adds richness and that golden top we love.
• ½ cup raisins (optional) — or swap for sultanas, dried cranberries, or even chopped dates.
• 2 cups milk — whole milk gives the creamiest finish.
• ¾ cup white sugar
• 4 large eggs, beaten — this is what sets the custard; no shortcuts here.
• 1 teaspoon ground cinnamon — not too much; it’s a seasoning, not a main character.
• 1 teaspoon vanilla extract

Note: You could add a splash of rum or brandy to the custard if you’re feeling decadent, or if Nan would have approved.

How to Make It (Instructions)

1. Preheat your oven to 175°C (350°F). Trust me — forgetting to preheat is the easiest way to sabotage yourself.
2. Grease an 8-inch square baking dish (or similar) with butter.
3. Tear your bread into chunks — no need for perfection — and scatter it in the dish.
4. Drizzle the melted butter over the bread. Sprinkle raisins across, if using. If they clump in one spot, shake the dish a little.
5. In a large bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla until smooth and lightly frothy. I always pause here — the smell reminds me of rice pudding days as a kid.
6. Pour the custard over the bread. Use the back of a fork to gently press the bread down so it soaks evenly. It’ll feel soft and satisfying under the fork.
7. Let it sit for 10 minutes before baking. This gives the bread a head start on soaking.
8. Bake for 45 minutes, until the top is golden, puffed slightly, and springs back when lightly pressed.
9. Cool for at least 10 minutes before serving. It’ll be lava-hot inside, and no one wants a scorched tongue.

Common Mistakes

Why is my bread pudding soggy in the middle?
You likely used fresh bread or didn’t bake it long enough. Day-old bread is key — and make sure the custard has set before pulling it out.

Why did the top go rock-hard?
It probably overbaked or wasn’t covered. Cover loosely with foil halfway through if it’s browning too quickly.

Why does mine taste eggy?
You may have used too little sugar or didn’t whisk the custard well. Balance is key — don’t skip the vanilla either.

Have you ever messed it up?
Yes — I once forgot the sugar entirely. The look on my son’s face was… memorable.

Storage Tips

Fridge:
Let it cool completely, then wrap tightly or store in an airtight container. Keeps well for 3–4 days.

Freezer:
Wrap individual portions in cling film and foil. Label and freeze for up to 3 months. Defrost overnight in the fridge.

What to Serve With It

• Vanilla ice cream — hot meets cold, soft meets creamy. Heaven.
• Pouring cream or custard — double down on the creaminess.
• A cup of builder’s tea — because some desserts just beg for it.

FAQ Section

Can I make this gluten-free?
Yes, just use gluten-free bread — though make sure it’s sturdy. Some gluten-free loaves disintegrate too easily.

Can I make it dairy-free?
Swap the milk for oat or almond milk, and use a plant-based butter. It’ll still be lush.

Do I have to use raisins?
Not at all. Try chopped apples, dried apricots, or a mix of dark chocolate chips and orange zest.

Why is Delia’s version so loved?
Because it’s simple, honest food. No fuss, just flavour — and it works every time.

Try More Recipes:

• Delia Smith Beef Stroganoff
• Delia Smith Cherry Cake
• Delia Smith Plum Crumble
• Delia Smith Cherry And Coconut Cake