Bread Pudding

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Make bread pudding from crust offcuts – Waste not, want not.

5 slices white bread (remove crust) I used the leftover crust from Vienna cigars (see recipe already shared on the blog)
500 ml milk
5ml vanilla essence
1 tablespoon custard powder
5 large eggs Or 4 X-large eggs
125 ml cup sugar
50 ml butter

Apricot Jam Sauce:
100 ml Smooth Apricot Jam
80 ml boiling water.
Combine together until jam is saucy.
Pour over when the pudding is done


Bread Pudding

Soak bread crust in milk
Make a paste of custard with a little water, sugar, 5 whole eggs and blend well with a stick blender.
Dot with butter before baking & bake at 180C ±50 min or until set.

Pour Jam sauce over when done baking

Prepared, tried and tested Feriel Sonday 

Bread pudding and “No” Bread Pudding which do you prefer?

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6 thoughts on “Bread Pudding”

  1. Sounds great, Esme. I LOVE custard so will definitely try it .SO different to British bread pudding. This was popular in the second world war for obvious reasons. My mother used to put in as much fruit as she could spare (chopped left-overs,, sultanas, currents, glace etc.,) Very tasty but filling! Cheers. x


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