Moist Bread Pudding

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Moist Bread Pudding

Moist Bread Pudding

This Moist Bread Pudding is simple, delicious, and takes no time to make. The thing about this Bread Pudding it has no real measurements, and you can use what ever you have left over. I have added Sherry to it, but you can also use brandy or Madeira wine. You can add what ever you want to enhance the flavour. I prefer to make it a bit spicy, I added mixed spice or cinnamon, I have even once added a pinch of chilli powder, the result was amazing! I sometime use dates and figs, and they turn out to be very tasty indeed. Of course you should use whatever you prefer.

I don’t think there are any rules as to what you can add to this beautiful pudding, as long you use up old bread and have fun with it – after all, cooking is supposed to be fun. You can even let children have a go at making up their own ideas of what to put in this Bread Pudding. For example, I am sure they would like to add chocolate buttons to it, and why not? It is their pudding and they are helping and having fun too. They will also learn not to waste food, because we are all guilty of this. How many times have we all discarded food as we thin it’s passed its best – it’s a crime!

I love this bread pudding also because it’s so easy and very economical to make, all you need to use is the left over bread and we all have the odd currants or dried peel. You can serve this Moist Bread Pudding as a dessert or as a cake, it’s really up to the person. I never knew how many countries already make it, I thought it was only in the UK.

So… create your own now.

Lets bake:

Print Recipe
Moist Bread Pudding
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 25 minutes
Cook Time 1hr 15 minutes
Passive Time 12 hours
Servings
pieces
Ingredients
Course Cake
Prep Time 25 minutes
Cook Time 1hr 15 minutes
Passive Time 12 hours
Servings
pieces
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Butter a 10" by 6" oven proof dish then set aside.
  2. Cut the bread into small pieces then add to a large bowl, pour over the milk and leave for about one hour to soak.
  3. Once the bread has absorbed all the milk, add the rest of the ingredients and mix well.
  4. Pour into the buttered dish, cover and leave over night.
  5. The next day, heat up the oven to gas mark 6 / 180c then place the bread pudding on the middle shelf and cook for about 1hour and 15 min.
  6. Remove when cooked but leave it to cool in the tin.
  7. Cut into 8 squares and sprinkle with icing sugar and serve.
Recipe Notes

You can add dates, although traditionally you don't, but I love them so I added them!

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