I would think this is the bread pudding your friend from England is used to or is it bread and butter pudding?
Bread Pudding
This packed with fruit, spices and peel. It can be served warm as a pudding and any left overs can be served cold as you would a coffee cake or of course you could warm it up either in the oven or the microwave.
Prep time: 35 mins
Cooking time: 2 hours
Ingredients
8oz stale white bread
10 fluid oz milk
2oz candied peel
Peel of orange
peel of a lemon
4oz currants
2oz sultanas
3oz shredded beef suet (you can use vegetable suet or shortening if preferred)
2oz Demerara sugar
2 level teaspoon mixed spice such a pumpkin spice
1 large egg
Milk
Butter
Gated nutmeg
Caster sugar
Cut away all the crust from the bread. Break the bread into small pieces. Place in a large mixing bowl and pour over the milk; leave to soak for 20 mins.
Finely chop the candied peel or if not already chopped, grate the orange and lemon peel add to the bread and mix in.
Add the dried fruit, suet, sugar, and spice; blend well. Beat the egg and stir it into the mixture, which should have a dropping consistency. If necessary, add milk.
Spoon the bread mixture into a well greased 2 pint pie dish (remember British pints are 20oz so probably an American quart and half dish). Grate nutmeg over the top of the mixture.
Bake on the middle shelf of an oven heated to 350F mark 4 for 1 3/4 - 2 hours or until browned.
Serve hot or cold liberally sprinkled with caster sugar.