This is Bread Pudding which is eaten as a cake, rather than Bread and Butter pudding which is lighter and eaten as a dessert.
I made it from a left-over Hovis wholemeal loaf. The loaf was soaked in a bowl of water for half an hour, then the water squeezed out. I used a sieve to push down on the mushy bread until the water stopped dripping out. Then added sugar, vegetarian suet, spice, mixed dried fruit, juice and zest from a lemon and orange, 2 beaten eggs, and lots of mixed spice. It should end up with the consistency of a fruit cake, if not add some milk. Put in a greased roasting tin and cook in the oven 180C, 350F, Gas Mark 4 for an hour and a half. Allow to cool and cut into squares. Best eaten soon after baking, otherwise store in the fridge and then sap it in the microwave before eating. It freezes well and tastes delicious. Great for those needing high fibre diets.