Recipes

Bread pudding

Bread pudding is not an exact science because it will depend on a number of factors; the amount and type of bread that you have, what dried fruit you have and how sweet that you like your desserts.

So I will give you some of the basics and you will be able to make your own adaptations.

Ingredients:

Approximately half a stale loaf

Milk

Sugar (50 – 100g)

Mixed dried fruit (150g) ( You can use mixed dried fruit or if you have individual bags of dried fruit then use what you fancy of them.

2 Eggs (beaten)

Vanilla essence (1tsp)

Nutmeg (1/2 tsp)

Cinnamon (1tsp)

Method:

1. Break the bread into chunks and place in a bowl. Pour in some milk to almost cover the bread. Place a plate on top and weight with tins. You need the bread to take up the milk and become mushy. You will need to check how the bread is taking up the milk. If the bread is still very firm add more milk.
2. Once the bread has become mushy add all of the rest of the ingredients and stir well. Pour the mixture into an oven proof dish or cake tin.
3. Bake for approximately 20 – 30 mins in a hot oven (200 ̊C) until the top feels firm to the touch but the pudding remains a little squishy to the touch.
4. Serve hot or cold with your choice of topping; custard, cream, ice-cream.