Since I have lived in Thailand you would not believe the amount of ex.pats (men) who love Thai food but crave a good old English pudding just like mum used to make Bread Pudding.
An old Favorite of my dad’s.
I keep all of my bits of stale bread in the freezer until I have enough for a pudding.
Ingredients:
2/3 Ib of bread (brown /white) or mixed.
1-2 tbsp Mixed Spice ( I also add cinnamon and maybe a bit more spice)
2 eggs beaten
3 oz butter melted.
12/16 oz dried fruit (sultanas or raisins)
Method:
Put bread in large mixing bowl and cover with water or mix or milk and water to soak.
When soft I squeeze out in colander as much liquid as I can.
Add melted butter, mixed spice, eggs and fruit and combine.
I like lots of spice and fruit so if I think it needs more at this point then I add it.
It is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add.
Put in hot oven 180C for 1 hour. If top seems to be browning too quickly then reduce heat a little.
It should rise a little by end of cooking.
Remove from oven and sprinkle with sugar.
This is when I invoke my rights to cooks perks and have the 1st bit, to try of course, as it’s yummy hot and straight from the dish.
It is also great served with custard or cold if there is any left, ha ha.
It also uses up all your bits of stale bread.
Prepared, tried and tested by: Carol Taylor
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Carol's Bread Pudding
Reblogged this on The Militant Negro™.
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Hope you are doing well this evening Ms. Esme.
🙂 🙂 🙂
Oh yes, this is an old favourite from my childhood. Chatting with people it’s either a love or hate relationship with this unusual pudding, a bit like sago pudding, which was named as Frogs Eggs by my sibblings 🙂
Frogs eggs, same here, but padda eiertjies (Afrikaans) very yummy as well.
Ooooh, I absolutely loooooove bread pudding! 🙂
Same here
Absolute delight. Shall try it soon. Just one query, whether the brown sides of the bread could also be used. Because that is the part which is left over after sandwiches. I store it to make bread crumbs. But this find another interesting option.
I have never used it on its own, but let’s ask Carol. When I make it I do not cut it off as I use the entire slice
Thanks.
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