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.
PREPARATION TIME
PREP TIME 15 minutes
COOK TIME 1 hour
TOTAL TIME 1 hour 15 minutes
INGREDIENTS
500 g Bread approx 12 slices with crust or 18 slices with crust removed
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 tablespoon Demerara Sugar for sprinkling on top (can use other sugars)
INSTRUCTIONS
Cut 500 g Bread into cubes.Optional* You can remove the crust for a smoother finish – we dont!
Place into a large mixing bowl, pour in the 600 ml Whole Milk.
Stir well, then place aside for a few minutes to soak up the milk. (if using crust you may need to soak for longer)
Whilst soaking, Preheat oven to 170℃ fan / 190℃ / 375℉ / Gas mark 5 line tin with parchment paper
Give the bread a good stir until all broken down and stodgy.
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)
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.
Stir to combine all the ingredients. Make sure they are well combined.
Pour the bread pudding mixture into the lined baking tin. Make sure it is level.
Sprinkle 2 tablespoon of the 3 tablespoon Demerara Sugar on top. Save 1 tablespoon for adding after it is cooked!
Bake in the middle of the oven at 170℃ fan / 190℃ / 375℉ / Gas mark 5 for 1 hour.
Remove tin from the oven, check it is cooked through, use a skewer, it should come out clean.
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.
Sprinkle the remaining 1 tablespoon of demerara sugar on top.
Cut into servings, either 12 large slices or 24 smaller slices.
Serve warm with an extra sprinkle of sugar on top add custard, cream or caramel sauce.
It can also be served cold as a tasty cake treat.
NUTRITION
Calories: 192kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 28mgSodium: 145mgPotassium: 229mgFiber: 3gSugar: 20gVitamin A: 172IUVitamin C: 0.4mgCalcium: 104mgIron: 1mg
