Bread Pudding

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

An ideal dessert to use up stale brown or white bread.

First seen being served to our staff one day, it was decided to try it in the restaurant with cinnamon ice cream.


  • 300 g water
  • 200 g caster sugar (plus extra for dusting)
  • ½


Bring the water, sugar, spices, sultanas and raisins to the boil then pour into a large bowl.

Break the bread into small pieces and mix into the dried fruit mix.

Cover with clingfilm and leave to soak overnight.

Pre-heat the oven to 175°C/gas mark 4.