Monday, August 4, 2008

Bread Pudding

This "oldie but a goodie" has been tweaked every which way to suit whoever is doing the cooking. The good news is that you cant really go wrong with this old fashioned sweet. The recipe is very forgiving, you can substitute as much as you like. The only rule is that you keep the egg to milk ratio right and make sure all the bread is wet before baking. Some variations could be, fruit bread instead of white bread. Dried apricots instead of the rasins, or canned fancy fruits like berries could be used. Cooked at the community Kitchens on 12th August, gave about 18 serves. I am not quite sure, we had so much I gave half of it away.
1x 600g loaf of day old (or older bread) Bread, diced large.
4 Cups of Milk
4 Eggs, beaten
1tsp vanilla essence
1 Cup Sugar
1 teaspoon Cinnamon
1/2 Cup raisins or sultanas
I small can fruit or fruit puree, or 1/2 cup jam.
Pre-Heat the Oven to 350F (180C, Gas Mark 4).
Butter an ovenproof dish. Combine the Eggs, vanilla, sugar and half the milk. Put the diced bread into the baking dish and pour the other half of the milk evenly over the bread, sprinkle the rasins or sultanas. Let the bread stand for 5 minutes then pour over evenly the egg, vanilla, sugar and milk mixture. Sprinkle over some extra sugar mixed with the cinnamon.
Bake in the oven for 45 minutes, or until almost set in the center.
Serve with hot custard.

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