Traditional Bread Pudding Recipe

How to make Traditional Old Fashioned Bread Pudding.

I hadn't had bread pudding for years until a couple of weeks ago when I made Bacon and Onion Roly Poly Pudding; which got me thinking about the food we had when I was a kid.

If you've never had bread pudding you haven't lived, and have certainly been missing out!

My nan used to make this and of course, so did my mum. I'm not a one for cakes or puddings, but bread pudding is a glorious thing.

Hot or cold, this is good stuff; proper old fashioned food. Oh, and when it's cooking, your kitchen will smell amazing. There's nothing fancy about bread pudding and certainly, no cooking skills are needed.

What is bread pudding?

Bread pudding was was popular during wartime probably because it's cheap to make and one slice is quite filling. It's a great way of using up stale bread.

What is the best bread to make bread pudding?

Any regular crusty loaf such as a bloomer (not the pre-sliced sandwich bread) but it's important that it's 2 or 3 days old.

Can you freeze bread pudding?

I know people that have frozen it once it's completely cold. I've never tried so I can't comment but my thinking is why would you want to freeze it?

It's so delicious we never have any leftover to freeze!

What's one of your favourite foods you remember from when you were a kid?

traditional,bread,pudding,recipe

bread,snack,dessert

English

Yield: 12

Author: Jan Bennett

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Old Fashioned Bread Pudding

Make this and your kitchen will smell amazing! There's nothing fancy about bread pudding and certainly, no cooking skills are needed.

It's a great way of using up stale bread; in fact, it works best with bread that's 2 or 3 days old.

Prep time: 35 MCook time: 1 H & 15 MTotal time: 1 H & 50 M

Ingredients:

• 400g stale loaf of bread
• 285ml pint of milk
• 1 egg - free range of course
• 60g of soft brown sugar
• 340g mixed fruit
• 2 teaspoons of ground cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons mixed spice
• 115g melted butter

Instructions:

1. Preheat your oven to 180 degrees
2. Cut the crusts off of the bread and cut into small cubes and tip it into a mixing bowl.
3. Heat the milk till almost boiling and pour over bread and leave to soak for about 30 minutes; be sure to soak it otherwise the recipe will not work.
4. Using your hands squish the bread between your fingers so there are no lumps. Now beat in the egg.
5. Add all the remaining ingredients except the butter.
6. Mix well then beat in the butter.
7. Pour into a greased 22cm (9 inch) square tin and bake for 1 to 1¼ hours or springy to the touch. You should be able to insert a skewer and it comes out clean.
8. Leave in the tin to cool a bit before turning out onto a wire rack.
9. Sprinkle a little sugar over the top and eat either hot or cold.

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