Saturday, 15 March 2008

Fruity Bread Pudding


This is a recipe for traditional fruity bread pudding, not to be confused with bread and butter pudding which is a different thing altogether (sort of a custardy sandwich dessert).

This bread pudding can be made from left over crusts of bread. I keep the crusts in a bag in the freezer, and when there are enough I make one of these bread puddings.

Any bread can be used, or bread based products. A nice idea is to use hot cross buns as they have already got some cinnamon and fruit in them. If you don't want to just use crusts, any slightly stale loaf of bread can be used in this way.

The recipe comes from my dad, who used to make it in his restaurant. I have memories of eating this on tea breaks when working there as a teenager. A well earned treat, and a good way to use up leftover bread.


Ingredients
  • 450 g bread (leftovers, crusts, stale-ish bread etc etc)
  • 200 g raisins
  • 100 g demerara sugar plus extra for the top
  • 2 tsp mixed spice
  • 1 pint milk
  • 75 g butter
  • 1 egg (beaten)
Heat the oven to 180C.

Tear up the bread into small pieces into a bowl (or use a food processor, not too finely though, just making it into sort of large chunky bread crumbs).

Mix in the raisins, sugar, and mixed spice. Next stir in the milk and beaten egg.

Melt the butter, either in a microwave or a pan. Mix this into the rest of the ingredients.

Leave this to stand for about 30 minutes, to allow the bread to soak up the milk. Now mix it all up again with a wooden spoon. The mixture should be like a sloppyish cake mixture, but not overly wet. At this stage you can add some more milk to get the right consistency. The bread will have broken up and be more or less homogeneous.

Spoon the mixture into a baking dish. Sprinkle the top generously with sugar and a light dusting of mixed spice, and cook in the oven for about 40 minutes. Check after 30 minutes, but it may need as long as an hour. The top should be golden and the sugar made a nice crispy top.

Leave to cool slightly then serve warm with cream, custard or ice cream.

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