Classic Bread Pudding Recipe – Soft, Sweet & Easy Dessert

What Is the Bread Pudding Food?

Bread pudding is baked and is made by wetting pieces of bread with milk, sugar, eggs and different spices which are occasionally dotted with dried sultanas or currants. It has nothing to do with bread and butter pudding (which frankenslabs slices of toasted bread and custard), as it is made into one texture, put in a tray and baked solid.

With a little fact about the English language…
Due to the lack of many foods during World War II, British families relied on bread pudding for their meals. Every bit of food was used by housewives, so crumble is now regarded as a sustainable desert.

The ingredients used to serve six to eight people

• 400g of stale bread (any kind)
• The amount of whole milk to use is 300ml.
• 1 large-size egg
• You will need 100g of light brown sugar.
• 100g of a mix of sultanas, raisins and currants
• All these products should be from the same date of production, but here we mention it to be absolutely clear.
• Melt 50g butter (and have some more melted butter for greasing the baking tin).
• I used 1 teaspoon of ground cinnamon.
• Just use half a teaspoon of ground nutmeg.
• Use 1 tsp of vanilla extract.
• You can add 1 orange or lemon to the mix, although that is optional.
• Sprinkle some salt.

Every ingredient can be picked up at Tesco, Lidl or Asda. Relax Cake works well with white bloomer, sourdough or even hot cross bunn.

Equipment Needed

• A large mixing bowl will be needed.
• An 8×8 inch (or a 20×20 cm) square or rectangular baking dish
• Wooden spoon
• You may need a small saucepan (if available).
• You can place parchment paper on the baking tray, but it is not necessary (still a good idea since it makes the baking easier).

Instructions

In the first step, prepare the bread.

Roughly break the bread into pieces 2 cm to 3 cm in size and set them aside in a large bowl.

Pour the milk into a saucepan and heat it gently. Then, pour the milk over your bread. Allow the bread to sit in the milk for about 15-20 minutes to allow it to become soft.

Using stale bread will ensure it absorbs the liquids more easily. Avoid buying fresh bread since it might get mushy.

In the second step, add in the flavorings.

Using either your hands or a spoon,ually mix and break up the bread so the mixture resembles porridge.

Beat the egg, mix in the sugar, add the melted butter, add the fruit, add the spices, add vanilla and lemon/orange zest and include a small amount of salt. Mix thoroughly.

In this stage, the instruction comes from how people have cooked food for generations. Your baby’s food shouldn’t run off the spoon, but should stay in place.

In step 3, you should bake the dough in the oven.

Turn your oven on at a temperature of 180°C (160°C fan) / 350°F/ Gas Mark 4 before cooking the pizza.

If you have a parchment paper sheet, line the baking dish with it; if not, grease it. Add the mixture and level it by softly pressing the back of a spoon over it.

When the top is golden brown and just crispy, take the muffins out and let them cool. A stick put into the middle should not be covered with anything.

Step 4: Place in the freezer and wait until it sets.

Sliver the pieces once the pudding is no longer hot. A piece of pie is delicious at any temp or with your favorite sauces.

Real-Life Experience

Whenever my grandfather made bread, my nan used the crumbs to make bread pudding with dried fruit and whatever spices she found. Once lunch was done on Sundays, we would have ham or take some for lunch at school. These days, I give my children baked hot cross buns and they still adore them!

Values calculated per serving in this case (more or less).

Chopped nuts will help make the meal fibrous and packed with good fats.

Saving Amy’s food and freezing it

Storage:

Put the leftovers into an airtight container and refrigerate for 5 days.

Cover my cooking with aluminum foil and warm in the microwave or oven for about 15 minutes.

Freezing:

Slice the pain au chocolate and wrap them in cling film and foil or store in a container, for up to 2 months in the freezer.

Allow the food to defrost in the fridge overnight and cook it again before you serve.

Recipe Variations

• The process of variation is outlined below.
• Make the milk in your recipe vegan by using oat milk, use a butter substitute and try a flax egg.
• You can also add chopped dates, glacé cherries or dark chocolate chips.
• Allow the fruit to sit in rum overnight before combining all the ingredients.
• The mixture can be made by adding one grated and peeled apple.
• Milk should be increased by 50ml and banana used to hold the mixture together

Serving Suggestions

• With custard – A favourite dish found in most UK homes.
• When I top it with vanilla ice cream, it tastes best when it is still warm.
• If you show up with whipped cream and golden syrup – your friends will be amazed by your Sunday lunch.
• Add lunchbox-style by keeping one as a dessert bar in the fridge.

Common Questions

Is it OK to to use fresh bread?

If the bread is fresh, the milk could make it turn mushy. Should you need to toast it, do so lightly or just leave it out for the night.

What makes for the best dried fruit?

Sultanas and raisins are common, though using dried cranberries, apricots or figs is also a good idea.

I noticed that my bread pudding came out soggy.

Increased amount of milk or did not cook the food well enough. Rid the casserole dish of any liquid, then bake the dish until the center becomes firm.

Could this be made without gluten?

Yes. Make the bread gluten-free and make certain all your other gluten-free ingredients are certified.

In England, making bread pudding is a tradition for making the most of food and passing down traditions. Over the years, it has shown that creating the finest recipes often depends on using what you have in hand.

You can feel cozy when serving or discovering it for the family because it is both tasty and eco-friendly. If your bread is passed its prime, give it a second chance by making a sweet and tasty cake.

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