Traditional Bread Pudding – Easy
Traditional Bread Pudding you say? Well here is my Dolly’s recipe for you – and it’s almost as delicious as her lol!
Firstly let’s get one thing straight – this is most definitely NOT a recipe for Bread & Butter Pudding.
That’s something very different 🙂 very
And it is quite different in texture especially to Bread & Butter pudding.
It’s more often than not served cold, in big chunks with a cuppa!
So what is Bread Pudding?
So what actually is it?
Well it’s a very traditional dessert – primarily used to use up old/ stale bread, you know that stuff that’s too stale for sandwiches.
Please don’t confuse it with the slightly lighter bread & butter pudding.
This is quite dense and quite stodgy and that’s what people love
So what is it exactly according to the experts?
It’s is a bread-based dessert popular in many countries’ cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients.
Sweet varieties may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Source: wiki
Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste.
In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes.
How do you make this lovely Bread Pudding Recipe!
It really is very simple
Simply soak your bread, leave overnight if you can- that way it really does go super soft
Add in the other ingredients, beat with a fork and squish into the baking tin, like so –
Top Tips for your bread pudding
- Soak bread overnight – really it does make all the difference and if you can’t then 2 hours minimum
- You can use the grated zest of an Orange or a Lemon to add more flavour if you want to – yummy
- You can use suet (quite traditional) instead of melted butter, however I certainly prefer butter
It really is that simple, you can go wrong!
How to serve Bread Pudding
You can serve this bread pudding warm, with cream, custard or ice cream
Or you can serve cold with a cuppa!v It make a great afters fore a lunch bow
How to store left over Bread Pudding
You can keep leftovers in the refrigerator and your bread pudding it will be good for up to 4 days
Alternatively wrap and freeze individual portions, as long as they are wrapped carefully (avoiding freezer burn ) they will be good for a couple of months
Enjoy
Big Love Clare x
Another lovely recipe
And here’s another idea for you, if you like something to have with a cuppa.
It’s a lovely traditional and old fashioned kinda bake – so good
Fruit and shortcake Slice – yum yum
And never forgetting Old School Cornflake Tart
Always a classic
The Old School Recipe Group
I also have a Facebook Closed Group called UK Olds School & Traditional Recipes
Come over and join this great honest and Large community Facebook for Old School Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Big Love Clare
Traditional Bread Pudding - Dolly's Recipe
Ingredients
- 225 g white or wholemeal bread - crusts cut off
- 285 ml milk
- 50 g Butter melted
- 75 g soft brown sugar
- 2 teaspoons mixed spice
- 1 large egg beaten
- 180 g dried mixed fruit
- 1 teaspoon nutmeg
- Zest of Orange or lemon
- 25 g white sugar for sprinkling
Instructions
- Pre-Heat oven to 180C/160C fan/gas 4.
- Line & butter the base of a 20cm non-stick square cake tin (not one with a loose base)
- In a large bowl break the bread into small pieces (1 inch), add the milk and soak overnight for best results or minimum 2 hours
- When you are ready to make your bread pudding, add the melted butter, soft brown sugar, mixed spice and beaten egg to the bread mix
- Using a fork beat the mixture well
- Finally stir in the mixed dried fruit and zest of orange or lemon (optional)
- Spread the mixture in the baking tray, smoothing the top and sprinkle over the nutmeg
- Pop in your preheated oven and bake for 1 1/4 hours until golden
- Remove from the oven and sprinkle with white sugar
- Cut into large squares and tuck in!
Elaine Dundad
Yum living the info
chris
i made this and it was lovely, very moorish. I soaked bread mixture overnight and used lemon/ orange zest. Very easy to make and bake and delicious.
Clare x
Great to hear Chris – thanks for your comment
Julie
This is a lovely recipe. Do you think I could double the ingredients and if so do I cook it on same temperature and how long . Thanks for sharing
Clare x
Yes – but what I’d do is bake in 2 tins x
Simon Holland
Nice and moist.
Anne
When I made this, instead of using milk, I used a can of Mackeson Stout. It has to be a can, not a bottle (different taste), and it has to be Mackeson, as all other stouts don’t give the ‘right’ taste either.
Makes a great addition to the Christmas table.
Clare x
Sounds good!! x