Bread Pudding, one of my favourites, but has to be home made, uses left overs and tastes delicious!
A very traditional recipe, dating back to the 11th Century and once known as ‘the poor man’s pudding’, Bread Pudding is now being seen on many trendy restaurant dessert menus.
The main ingredient being stale bread, I have been collecting my loaf crusts and freezing them until I had enough.
To make Bread Pudding you will need about 10 mins preparation time and approx 1 1/2 hrs in the oven.
The Ingredients
- 500g Bread
- 500g Mixed dried fruit
- 1 1/2 tbsp Mixed Spice
- 600 ml Milk
- 2 Eggs, beaten
- 140g light Muscovado Sugar
- 100g Butter, melted
- Demerara Sugar for sprinkling over the top
Equipment
Large Bowl, wooden spoon, baking tin and fingers!
Bread Pudding is a very hands on dish, first break all your bread up into small pieces into your bowl, stir in the mixed fruit, mixed spice, sugar and milk and then put your hands in the bowl and squeeze it all together.
Leave this for 15 mins, in the mean time line you baking tin, 8″ square or what ever tins you have at home, muffin trays would work well, giving you individual portions, just ensure your tins are lined with grease proof paper.
Melt the butter, put the oven on 180 C.
After 15 mins stir in the butter and pour your bread pudding mixture into your tin, scatter the demerara sugar over the top and place in the oven. Cooking time is approx 1 1/2 hrs, if you find the top of your Bread Pudding is cooking too quick cover with some foil.
Your bread Pudding is cooked once the topped has turned darker and is firm to touch, remove from the oven and cool on a cooling rack.
I cut mine into square portions whilst it is still warm and serve hot or cold with ice cream, custard or cream with a sprinkling of icing sugar over the top.
As Christmas is approaching I am going make some more and add some brandy soaked fruit, nuts and orange zest.
I’m sure your Bread Pudding will stay fresh for at least 7 days, but if your family is like mine, it will be gone by day 2!
