Can anybody give me agood recipey for bread pudding?!
8oz (225g) of bread (can be brown or white but cut off the crusts)
10 fl oz (275ml) of milk
2 oz (50g) of melted butter
3 oz (75g) of brown sugar (if you don't have any white will do just as well)
2 level teaspoons of mixed spice
1 egg (beaten)
6 oz of mixed fruit (currants, raisins, sultanas, candied peel)
Grated rind of 1/2 an orange
A little sprinkle of nutmeg (if not fresh, dried will do the job)
Butter a 2-2 and half pint (1.25-1.5) litre baking dish
Preheat your oven to Gas Mark 4 (350F/180C)
Break the bread into small pieces and place it in a bowl. Pour over the milk and give the mix a good stir so the milk soaks into the bread properly. Leave for 30 minutes. Now add the melted butter, sugar, mixed spice and beaten egg. Beat the mixture well with a fork, to get all the lumps out, then stir in the mixed fruit and orange rind and spread your pudding mixture in the baking dish, sprinkling some nutmeg on the top. Bake in the pre-heated oven for about 1 and a quarter hours.. then... ENJOY xx
Answers: Hi there Alan :o) I most definitely can... here goes....
8oz (225g) of bread (can be brown or white but cut off the crusts)
10 fl oz (275ml) of milk
2 oz (50g) of melted butter
3 oz (75g) of brown sugar (if you don't have any white will do just as well)
2 level teaspoons of mixed spice
1 egg (beaten)
6 oz of mixed fruit (currants, raisins, sultanas, candied peel)
Grated rind of 1/2 an orange
A little sprinkle of nutmeg (if not fresh, dried will do the job)
Butter a 2-2 and half pint (1.25-1.5) litre baking dish
Preheat your oven to Gas Mark 4 (350F/180C)
Break the bread into small pieces and place it in a bowl. Pour over the milk and give the mix a good stir so the milk soaks into the bread properly. Leave for 30 minutes. Now add the melted butter, sugar, mixed spice and beaten egg. Beat the mixture well with a fork, to get all the lumps out, then stir in the mixed fruit and orange rind and spread your pudding mixture in the baking dish, sprinkling some nutmeg on the top. Bake in the pre-heated oven for about 1 and a quarter hours.. then... ENJOY xx
A blast from the past!My mum's favourite,save any bread,cake(Plain or fruited),buns,rolls,etc;Soak in warm water,add mixed fruit to taste,two eggs and mix well .
grease a pie dish,turn in the mixture and sprinkle with brown sugar.
Bake at gas Mk;6 for about an hour,until crisp on top.
Great comfort food .
i don't have any but if you will ask for a recipe of corn pudding i can help you...
Bread Pudding
Ingredients
200g/8oz bread, preferably stale, crusts removed
250ml/? pint milk
150g/6oz mixed dried fruit
50g/2oz mixed peel, chopped
50g/2oz soft brown sugar
50g/2oz suet
2 tsp mixed spice
1 large egg, beaten
ground nutmeg (optional)
icing sugar or caster sugar to decorate
Method
1. Break bread into small pieces and place in a mixing bowl.
2. Pour over the milk and leave to soak for 30 minutes, then beat out the lumps with a fork to form a smooth mixture.
3. Add the fruit, mixed peel, sugar, suet, spice and egg and mix well.
4. Pour the mixture into a greased 18cm/7in square tin, smooth the top and sprinkle with nutmeg if liked.
5. Bake at 180C/350F/Gas4 for about 1-1? hours until browned. Cool in the tin.
6. Cut the pudding into squares and sprinkle with caster or icing sugar. Alternatively serve hot with custard or cream.
8 slices of bread
2 Eggs
1/2 Pt orange juice
2 Tbls Marmalade
2 Tbls Demarara Sugar
Cinnamon
All Spice
Mixed Spice.
Method:
Crumble bread into crumbs, add orange juice, marmalade, sugar and spices. Beat eggs into mixture.
Place in a shallow dish and cook in oven at 190oC for approx 1 Hr or until mixture no longer sticks to knife.
When cool sprinkle with sieved caster sugar.
Voila!!! Bread Pudding.
Bon Appetite!!!
1/2 to 1 loaf French or Italian Bread
15 oz can crushed pineapple lightly drained
1/2 C milk
1/2 C butter
1 C sugar
3 eggs well beaten
Butter an 8 x8 x 2inch pan and set aside. Cube bread, letting as many pieces as possible have outer crusts. Toss lightly with pineapple and mound in pan. Cream butter and sugar, gradually add eggs and then milk. Mixture will be lumpy. Pour over bread and toss lightly to coat. Bake at 350 for 30 -45 minutes or until golden brown and bubbly. You want to have the pan nicely filled with bread cubes but not overflowing. To double the recipe use a full loaf of bread, and place in a 9 x13 pan and double the remaining ingredients as well. This goes very well with baked ham
http://allrecipes.com/Recipe/Bread-Puddi...
7 to 8 slices of bread, 2 eggs, 2 oz of brown sugar, 2 boxes of raisins, half a bag of choc. chips, 1/2 cup milk and butter, 1/2 cup sugar.
slice to bread, add ingredients, mix up, pop into the oven until browned at the top (350 degrees)
To add a spin, use some chocolate syrup and cinnamon swirl bread. Add or take off to the recipe above, which is the basics
Brown Sugar Bread Pudding with Amaretto Sauce
Bread Pudding:
4 to 5 cups fresh French bread, cut into 1-inch
cubes (from an 8- or 10-ounce loaf)
4 eggs
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
4 1/2 cups milk
1 cup golden raisins
8 maraschino cherries
Butter a 9-inch square baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees F.
Place bread cubes in a large mixing bowl. In a separate bowl, beat eggs and brown sugar until thick and smooth, then blend in cinnamon, vanilla extract, salt, milk and raisins. Pour egg mixture over bread and gently combine. Transfer to buttered baking pan. Set in roasting pan, and place both pans in the oven. Fill the pan with very hot tap water up the sides of the bread pudding. Bake for 1 1/2 hours.
Spoon pudding into wine glasses or goblets. Ladle Amaretto Sauce over pudding and top each serving with a maraschino cherry.
Amaretto Sauce:
2 cups granulated sugar
1 cup unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup Amaretto*
* You may substitute bourbon, rum, Grand Marnier or hazelnut liqueur.
Make while pudding bakes in a heavy saucepan, combine sugar and butter over medium heat. Cook and stir constantly to the soft ball stage (235 degrees F to 240 degrees F on a candy thermometer). Add cinnamon, nutmeg and amaretto or spirit of choice. Serve warm over still-warm bread pudding.
These two are my favorites.
Down Home Peach Bread Pudding
This recipe won the Betty Crocker Food for the Soul Contest 2000.
1 can sweetened condensed milk
1/2 cup milk
1/2 cup butter or margarine
Pinch of cinnamon
1 1/2 cups baking mix
1 teaspoon vanilla extract
1 (15 ounce) can peaches
Heat oven to 350 degrees F.
Melt butter, set aside.
Drain peaches; reserve juice.
Grease a 13 x 9-inch baking pan. Place drained peaches in pan. Pour can of sweetened condensed milk over peaches.
Combine baking mix, cinnamon, vanilla extract, milk and saved juice in a bowl. Pour over peaches and sweetened condensed milk. Add melted butter. Stir only three times. Bake for 15 minutes and score; continue baking for a total of 20 to 25 minutes or until golden brown.
Serve warm or cold with vanilla ice cream.
Raisin Bread Pudding
Ingredients
6 slices raisin bread
1/4 C. sugar
2 C. milk
2 tsp. vanilla
2 Tbs. butter
1/4 tsp. salt
2 eggs
Nutmeg or cinnamon sugar
Directions
Preheat oven to 350 F. Slice raisin bread into 3/4" pieces and place in shallow, buttered 1 qt. baking dish. Set aside. Heat milk with butter until hot and butter is melted (do not allow mixture to boil). Beat eggs with sugar, vanilla and salt. Add hot milk mixture, stirring constantly; pour over bread. Allow to stand for five minutes. Sprinkle with nutmeg or cinnamon sugar. Set baking dish in a pan with hot water to half the depth of dish. Bake uncovered, at 350 for 50 minutes or until custard is set. Serve warm or cold.
Yield: 4-6 servings