Bread pudding recipe?

Penelope_Penguin

Hi there :beer: I'll add this to the existing bread pudding thread to keep all ideas together.

Penny. x

moo2moo

Add grated orange and cointreau for a bit of a twist.

maltesers_2

This recipe comes from Nanny, my hubby's gran who, convinced that I didn't feed him properly, used to make him a huge bread pudding for his weekly visit. She used to sit over him while he devoured the whole thing without any consideration for the fact that he had to cycle 5 miles home afterwards much of it uphill. He didn't complain though.

Bread pudding is very simple to make and you can use any bread but I prefer to use white bread. It doesn't matter how old the bread is as it is soaked in water but I wouldn't recommend using bread with green furry bits.

The recipe was given using imperial weights and I have added approximate metric conversions. However, this is the sort of recipe where precise measurements don't really matter and you can easily modify it to include other things if you want to.

This freezes well so it is worth making double quantity.


4 oz (110 gm) stale bread (it doesn't have to be stale but I thought I would give it exactly as it was given to me. You can use crusts to make this if you want to.)
2 oz (50 gm) self raising flour
3oz (75 gm)shredded suet ( originally this meant shredded beef suet but vegetable suet works equally well)
4oz (110 gm)mixed dried fruit
2oz (50 gm) sugar
¼ teaspoon allspice
¼ teaspoon cinnamon
2 eggs ? beaten
milk to mix.

Soak the bread in water for about 30 minutes or until it will break up into a mushy mess easily. Crusts will take a bit longer. Then drain off water and squeeze out surplus using your hands.

Mix all the ingredients together making sure that the bread is thoroughly brok
en up - there shouldn't be any identifiable bits of bread in the mixture - and add enough milk to give a dropping consistency. ( So it drops easily off a spoon.)

Put the mixture into a well greased ovenproof dish or foil container and bake for about an hour at 180/350 degrees.

Sprinkle with sugar, white or brown as you wish, while still hot and I dare you to resist eating it immediately.

walmerstores

Hi has anyone got a recipe for bread pudding the one without the custard in the base i thinks you just use bread sugar and something to bind it

shaz_mum_of__2

walmerstores wrote: »

Hi has anyone got a recipe for bread pudding the one without the custard in the base i thinks you just use bread sugar and something to bind it

Hiya on weezls thread i posted one somewhere it might be in the index

Shaz

edited in
Bread Pudding


225g stale Bread
150g mixed fruit
50g brown sugar
50g suet
1 tsp mixed spice
1 egg


Soak the bread in about half a pint of water for a couple of minutes then place in a sieve over a bowl and press gently to remove as much water as possible then place in a bowl and beat all the other ingredients in

Bake at gas 5 until set and golden serve hot with custard or cold as a cake



Found it

Pink.

Hi walmerstores,

There's an earlier thread that should help so I've added your post to it to keep the replies together.

Pink

walmerstores

Thanks pink tryed to do a search but it didn't come up with this :beer:

I_luv_cats

My friend wants me to make some Old fashioned (like mum would have made)

"Bread Pudding"

I have only many recipes for Bread n Butter pud. The Internet has 1000's!!!! Varying amount of eggs, milk or water, flour or no flour, Suet or no suet. Lots look more like B&B pud.

He would prefer it to be crispy / crunchy rather than very soggy.
Any suggestions appreciated

carolt2

Here is one for bread pudding

HTH



Bread Pudding

Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

OR
http://www.deliaonline.com/recipes/spiced-bread-pudding-with-brandy-cream,1589,RC.html

maltesers_2

This our family recipe - crunchy not soggy and the best you will ever taste.

4 oz (110 gm) stale bread (it doesn't have to be stale but I thought I would give it exactly as it was given to me. You can use crusts to make this if you want to.)
2 oz (50 gm) self raising flour
3oz (75 gm)shredded suet ( originally this meant shredded beef suet but vegetable suet works equally well)
4oz (110 gm)mixed dried fruit
2oz (50 gm) sugar
¼ teaspoon allspice
¼ teaspoon cinnamon
2 eggs ? beaten
milk to mix.

Soak the bread in water for about 30 minutes or until it will break up into a mushy mess easily. Crusts will take a bit longer. Then drain off water and squeeze out surplus using your hands.

Mix all the ingredients together making sure that the bread is thoroughly brok
en up - there shouldn't be any identifiable bits of bread in the mixture - and add enough milk to give a dropping consistency. ( So it drops easily off a spoon.)

Put the mixture into a well greased ovenproof dish or foil container and bake for about an hour at 180/350 degrees.

Sprinkle with sugar, white or brown as you wish, while still hot and I dare you to resist eating it immediately.


This quantity makes a small plate pudding (as in enamel plate) - double quantity for a larger pudding