Bread Pudding
Dive into the delicious world of Traditional British Bread Pudding! Let us take you on a sweet journey filled with warmth and nostalgia.This recipe is a delightful way to use up leftover bread and create a satisfying dessert for your family.Enjoy this comforting and delicious bread pudding warm or at room temperature. You can serve it as is or top it with a drizzle of salted caramel sauce, cream, or custard.
Ingredients
- 12 slices Bread
- 600 ml Whole Milk
- 100 grams Butter ((optional))
- 500 g Dried Fruit (add more or less to your taste.)
- 150 g Light Brown Sugar
- 2 Tablespoons Mixed Spice (You can add more if you like it strong)
- 2 large Eggs
- 3 tbsp Demerara Sugar ( for sprinkling on top (can use other sugars))
Instructions
- 1
Cut 12 slices Bread into cubes. Optional* You can remove the crust for a smoother finish - we dont!
- 2
Pour: Place into a large mixing bowl, pour in the 600 ml Whole Milk.
- 3
Soak: Stir well, then place aside for a few minutes to soak up the milk. (if using crust you may need to soak for longer)
- 4
Preheat: Whilst soaking, Preheat oven to 170℃ fan / 190℃ / 375℉ / Gas mark 5 line tin with parchment paper
- 5
Breakdown: Give the bread a good stir until all broken down and stodgy.
- 6
Melt 100 grams Butter in the microwave. Whisk 2 large Eggs into another small bowl* If not using butter use equivalent measure of milk. (This is for extra richness, it can be skipped)
- 7
Ingredients: Now add the melted butter, whisked eggs, 500 g Dried Fruit, 2 Tablespoons Mixed Spice and 150 g Light Brown Sugar to the bread mixture.
- 8
Combine: Stir to combine all the ingredients. Make sure they are well combined.
- 9
Tray: Pour the bread pudding mixture into the lined baking tin. Make sure it is level.
- 10
Sprinkle 2 tbsp of the 3 tbsp Demerara Sugar on top. Save 1 tbsp for adding after it is cooked!
- 11
Bake in the middle of the oven at 170℃ fan / 190℃ / 375℉ / Gas mark 5 for 1 hour.
- 12
Check: Remove tin from the oven, check it is cooked through, use a skewer, it should come out clean.
- 13
Cool: Leave to cool and firm up for approx 15 minutes, before removing it from tin, using the parchement paper to carefully lift it out of the tin.
- 14
Sugar: Sprinkle the remaining 1 tbsp of demerara sugar on top.
- 15
Slice: Cut into servings, either 12 large slices or 24 smaller slices.
- 16
Serve warm with an extra sprinkle of sugar on top add custard, cream or caramel sauce.
- 17
Cake: It can also be served cold as a tasty cake treat.
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk