Originally, the thrifty English made pudding from stale leftover white bread, and then they invented baking it from flour or pudding mix. Why not return to the recipe – the “ancestor” and prepare a budget sweetbread pudding, adding dried fruit, honey and cinnamon.

Sweetbread pudding

Sweetbread pudding

Protein/Fat/Carbon: 15.16 g/25.37 g/63.56
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Course Recipes
Servings 6
Calories 554 kcal


  • 400 g Wheat bread
  • 4 pcs. Chicken egg
  • 500 ml Cream 20% (medium fat)
  • 500 ml Milk
  • 100 g Honey
  • 100 g Dried fruits
  • Ground cinnamon to taste
  • Butter to taste


  • Finely chop the dried fruit and marmalade. Cut the bread into 1.5-2 cm thick slices. Dry in the oven or in a toaster until almost breadcrumbs.
    Sweetbread pudding - 1
  • Whisk the eggs with the cream and 500ml milk, adding sugar or honey to taste. Grease a baking dish with butter quite generously. Dip each slice of bread into the egg and cream mixture and place in the prepared mold slightly overlapping, placing dried fruit or thinly sliced marmalade between each slice.
    Sweetbread pudding - 2
  • When all the pieces are stacked, pour the egg mixture into the mold, if there is any left over. And add more milk if there is no liquid at all in the mold. Leave, covered with clingfilm, for 30 mins – the bread should absorb the liquid. Check from time to time to see if more milk is needed.
    Sweetbread pudding - 3
  • Preheat the oven to 180°C. Place the open mold in the bottom third of the oven. Bake until browned on the bread, about 25 mins. Serve hot, sprinkled with cinnamon and garnished with berries.
    Sweetbread pudding - 4


Protein/Fat/Carbon: 15.16 g/25.37 g/63.56


Per 100 g: proteins 5.70 g (9.05% of the daily allowance) – fats 14.24 g (20.34%) – carbohydrates 21.89 g (7.18%) – kcal 235.12 (11.20%) – sodium 168.84 mg (24.12%) – total sugar 8.16 g (27.20%) – fatty acids 8.26 g (35.91%) – dietary fiber 1.04 g (5.20%).

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