bread pudding

Fruit loaf bread pudding

18 Comments / bread, cake, leftovers, pudding, vegetarian /

A bit unusual for us this, but this morning I found myself with about half of the Fruit Loaf left.  Now, I made this three days ago, so whilst I was happy to have one more slice toasted I feared that the rest might end up as chicken food.

My youngest loves bread pudding, so it seemed the obvious way of getting the rest of the loaf consumed.  Sorry chickens!

Actually this is the perfect way to use up this loaf, my normal bread pudding recipe requires dried fruit, mixed spice and the zest of an orange.  Well, all of this is already in there, with the marmalade taking the place of the orange zest.  So this was easy peasy to put together and tastes really lovely. I did add a little extra mixed spice and some nutmeg because I love aromatic bread pudding.

750 – 800 g (10-12 oz) leftover fruit loaf
50g (2oz) melted butter
300ml (½ pint) milk
1 egg
½ tsp mixed spice
½ tsp freshly grated nutmeg
75g (3 oz) dark brown muscovado sugar

Method

Break the bread into a large bowl.  Traditionally you are supposed to remove the crusts but it would be a shame to remove the crust of this loaf as it is so tasty so I didn’t.  I just made sure the crusty bits were broken up quite small.  Combine the melted butter and the milk and pour over the bread.  Give the mixture a good stir and then set aside to soak for 30 minutes.

Beat the egg and add to the bready mixture, along with the spices and sugar and stir well to combine.

Butter a shallow dish, I used my ceramic flan dish with measures 23 cm.  Pour the mixture in and level the top.  Place in a preheated oven at 180°c, gas mark 4 or the Baking Oven of the Aga for about 1 hour.  It may take a little longer, depending on your oven.  It should be golden brown and firm to the touch. Allow to cool a little.  It’s good warm or cold.

 

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Bread pudding

3 Comments / bread, cake, pudding /

bread pudding

We often have leftover bread especially if I have been near a bakers for two consecutive days.  We never waste it though, it either gets fed to the chickens or I whizz it into breadcrumbs and put them in a food bag in the freezer. If I have a bit of time then leftover bread gets made into this or the bread and butter pudding I have posted before.  The girls both love bread pudding and so do I.  It can be eaten warm with cold cream as a pudding or eaten cold the next day with a cup of tea.

This recipe is based on Delia Smith’s recipe in her Complete Cookery Course. I like to add a mixture of glacé cherries, sour cherries and sultanas and some candied peel if I have it in the cupboard. You can use any mixture of dried fruits as long as they weigh a combined 175g (60z). You could use dried prunes or apricots.

225g (80z) white or brown bread with the crusts removed
275 ml (½ pint) milk
75g (3 oz) dark soft brown sugar
50g (2oz) melted butter
2 tsp mixed spice
1 egg, beaten
175g (60z) dried fruits
grated rind of ½ orange

Method

You will need a baking dish with a 2½ pint (1½ litre) capacity, well buttered.

Break the bread into small pieces and place in a bowl.  Pour the milk over the bread and leave to soak for 30 minutes.  Add the beaten egg, melted butter, mixed spice and sugar and stir well to thoroughly combine. It is best if you use a fork for this stirring to get rid of any big lumps of bread. Stir in the dried fruit and orange rind.  Spread the mixture into the buttered dish and bake in a preheated oven at 180°c (350°f, gas mark 4) for about 1 hour.  It may need slightly longer.  It’s ready when it is a lovely golden colour.


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