How to make really lovely Bread Pudding?!
Answers: Yum Yum with all the spices please.
Bread pudding
Preparation time 30 mins to 1 hour
Cooking time 1 to 2 hours
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.
Get some bread, jello pudding and...slap it on and add spice to the top and caut and eat.
This freezes well so it is worth making double quantity.
4 oz (110 gm) stale bread (it doesn't have to be stale but I thought I would give it exactly as it was given to me. You can use crusts to make this if you want to.)
2 oz (50 gm) self raising flour
3oz (75 gm)shredded suet ( originally this meant shredded beef suet but vegetable suet works equally well)
4oz (110 gm)mixed dried fruit
2oz (50 gm) sugar
? teaspoon allspice
? teaspoon cinnamon
2 eggs ? beaten
milk to mix.
Soak the bread in water for about 30 minutes or until it will break up into a mushy mess easily. Crusts will take a bit longer. Then drain off water and squeeze out surplus using your hands.
Mix all the ingredients together making sure that the bread is thoroughly brok
en up - there shouldn't be any identifiable bits of bread in the mixture - and add enough milk to give a dropping consistency. ( So it drops easily off a spoon.)
Put the mixture into a well greased ovenproof dish or foil container and bake for about an hour at 180/350 degrees.
Sprinkle with sugar, white or brown as you wish, while still hot and I dare you to resist eating it immediately.
Try this as the basic.
7 Slices Bread
Soft Butter
1lt (1? pints) Milk
110g (4oz) Sugar
110g (4oz) Raisins and Sultanas
3 eggs, slightly beaten
1 tsp Vanilla
? tsp Cinnamon
? tsp Salt
Pre-heat oven to 170°C: 325°F: Gas 3.
Butter a large ovenproof baking dish.
Spread the butter generously on one side of each slice of bread.
Line bottom and sides of the dish with buttered bread.
Mix the milk, eggs, sugar, raisins and sultanas, vanilla, cinnamon and salt pour over bread.
Place a few extra pieces of buttered bread on top, press down to submerge.
Allow to stand for at least 30 minutes.
Cover, place in a bain-marie and bake for 30 minutes.
Remove the lid and cook for a further 30 minutes until top becomes a deep-golden.
It doesn't have to be cinnamon. Mixed spice is good. I also like nutmeg, but don't overdo it! Bon Appatite!!
You should like these....
White Chocolate Bread Pudding with White Chocolate Kahlua Sauce
6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks
Preheat oven to 350 degrees. Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes. Top each serving with Kahlua Sauce. (Recipe Below)
Kahlua Sauce:
1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua
Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.
Krispy Kreme Bread Pudding with Espresso Whipped Cream
1 1/2 dozen glazed doughnuts, cut into sixths
1 quart heavy cream
2 cups milk
10 large egg yolks
2 large whole eggs
1/2 cup sweetened condensed milk
1/2 cup brewed espresso, chilled
directions
Preheat the oven to 250°. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes, until dry on the outside and semifirm in the center. Raise the oven temperature to 350°.
In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until the pieces are softened, about 1 hour; stir every 15 minutes.
Lightly butter a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding for 40 minutes. Remove the foil and bake for about 20 minutes longer, or until the bread pudding is set.
Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes.
Meanwhile, in a medium bowl, whip the remaining 2 cups of cream to semisoft peaks. Stir in the espresso. Serve with the warm bread pudding.
eww,how can anyone eat soggy bread just the thought makes me feel sick
Try this site. It give you tons of variation on the dish.
Here's my old, tried and great recipe.
Cream 1 tbsp sugar with 1 tbs. butter in a casserole dish.
Add 5 egg and beat well. Add 1 tsp vanilla. Tear up 2 slices white bread and stir into egg mixture. Add milk to within an inch of the top of the casserole dish. I grate fresh nutmeg on top but you can use cinnamon. Bake at 300 for an hour. This has been in my family for years and the finished product is very smooth.
My grandmother's recipe isn't particularly healthy but its yummy:
Start with a quart of whole milk in a large bowl or casserole. Add 6 eggs and a cup of sugar and a couple of teaspoons of cinnamon. Beat it by hand until its a bit frothy then add dry bread until the milk is all soaked up. Mush it down good to make sure you have enough bread. Sprinkle more cinnamon and sugar over the top. Bake for an hour at 350F.
You can add dried fruit if you like or make it a bit sweeter if you like, but this is terrific warm and just as good cold.
Bread Pudding as opposed to Bread and Butter Pudding!
Bread Pudding
1/2 loaf of stale Bread soaked in water then squeezed out
mix with
4 Eggs
8oz Mixed dried fruit
8oz Suet
8oz Sugar
1 teas. Mixed Spice
Pour into baking tin and bake gas for 45 - 60 mins
When cooked sprinkle with sugar while still warm
My personal recipe, which my children absolutely love, me too!
Plenty of stale bread with the crusts. Brown bread is fine but white is best.
Break the bread into small pieces, pour over enough really strong hot tea to make it into a cake-like mixture, but not soggy. (This makes it nice and brown and gives it extra taste.). Stir in loads of sultanas, A couple of big knobs of butter, then plenty of mixed spice. Add plenty of sugar to sweeten the mixture. Failing the mixed spice, I use nutmeg. Mix well. Place in a buttered oven dish in a hot oven to bake. Check during cooking that the sultanas are not burning on the top. If they are getting too brown just cover the dish with pierced aluminium foil for a while. Take off the foil towards the end of cooking time to allow the pudding to form a brown crust. Serve hot with cream or custard or eat cold with cream.
Scrumptious.