Bread Pudding
Preparation: 40 minutes
Cook: 2 hours 30 minutes
Ingredients
| Amount | Ingredient |
|---|---|
|
8 Slices |
Thick day-old white bread (Or substitute for Gluten Free if needed) |
|
300ml |
Milk (Or dairy free alternative – I use oat milk) |
|
1 |
Eating apple (Core removed and grated) |
|
350g |
Mixed dried fruit |
|
50g |
Chopped mixed peel |
|
3 tblsp |
Soft, dark brown sugar |
|
2 tblsp |
Matthew's Preserved Three Fruit Marmalade |
|
40g |
Self-raising flour (Or gluten-free if needed) |
|
2 |
Eggs (Beaten) |
|
1 tsp |
Lemon juice |
|
1 tsp |
Cinnamon |
|
125g |
Butter (Or dairy free alternative) - (Melted) |
Method
1
Break the bread into small pieces and place in a mixing bowl. Pour over the milk and leave to soak for 20 minutes until soft. Beat well with a fork to form a smooth, lump-free mixture
2
Add the apple, dried fruit, mixed peel, and stir in all the remaining ingredients, except the butter.
3
Stir half of the melted butter into the bread mixture and beat well.
4
Spread the mixture into a greased tin (28x20cm) and pour the remaining butter evenly over the top.
5
Bake in a preheated oven at 150°C for 2 hours, then increase the temperature to 180°C and bake for a further 30 minutes. If it starts to brown too quickly, you may need to cover the top with foil.
Adapted from my mother’s Farmhouse Cookery book. This works just as well with Gluten-Free bread.
Easily adaptable to dairy free
Serves 12 (or less depending on the size of the squares!)
Enjoy warm on its own, or with custard, or just a good cup of tea.
