My festive bread pudding recipe is perfect for using up stale bread. The addition of masala chai spice and cranberries makes this traditional every day cake into something very special indeed!
Tear the bread into chunks, and place in a large mixing bowl, along with the dried fruits and spice. Mix well.
Pour over the milk or tea, and using your hands, squish everything together. (I used to love doing this part as a kid!) Make sure the bread is completely smooshed.
Add the eggs and sugar, and mix well. Set aside overnight for the liquids to become fully absorbed.
Heat your oven to 180°C (350°F / gas mark 4), and grease and line a 20cm (8") square cake tin with baking parchment.
Add the melted oil to the bread pudding mixture, and stir well.
Tip the mixture into the cake tin, press down, making sure it's level, then sprinkle a little sugar over the top.
Bake in the centre of the oven for 1½ hours, until the bread pudding is firm but springy to the touch.
Remove from the oven, and set aside to cool in the tin for 10 mins, before turning out onto a wire rack to cool slightly.
Remove the baking parchment, and cut the bread pudding into 12 pieces.
Serve warm with a nice cup of tea!
To store
Keep in a lidded container at room temperature for up to a week.