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A traditional bread pudding, wonderfully old fashioned with left over bread and bursting with flavour
- 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
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!
** All nutritional information is approximate and intended only as a guide
Nutrition Facts
Traditional Bread Pudding - Dolly's Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.