Zesty bread pudding cake

  • Prep time 45 mins
  • Cook time 1 hrs 30 mins
  • Serves 5+
Leftover zesty bread pudding


  • 500g wholemeal or sourdough bread
  • 500g mix of cranberries and raisins or mixed fruit
  • 85g mixed peel
  • 600ml milk
  • 2 large eggs, beaten
  • 150g light muscovado sugar
  • 2 tbsp mixed spice
  • 100g chopped toasted hazelnuts
  • Zest of 1 orange
  • 50g melted butter
  • 2 tbsp demerara sugar

Makes 24 slices


  1. Tear the bread in even pieces and place in a large mixing bowl, and then add the fruit, peel and spice.
  2. Pour over the milk and stir with your hands, crushing the bread between your fingers to break it up.
  3. Mix the zest into the eggs and pour over the bread and fruit, then mix in the sugar and nuts. Leave to soak for 20-30 minutes.
  4. Preheat the oven to 180˚C / 160˚C fan / Gas 4 and pour the mixture into a 30cm x 20cm greased ovenproof dish or tin.
  5. Pour over the melted butter and scatter the demerara sugar over the surface.
  6. Bake for 1 ½ hours until golden and cooked through.