Glynys' bread pudding
Dec 2, 2007 8:26:27 GMT -8
Post by glynys on Dec 2, 2007 8:26:27 GMT -8
Bread Pudding/ fat free.
Ingredients
500g day-old white bread, cut into thick slices. I use a seeded wholemeal bread, healthier.
568ml skimmed milk.
75g raisins ] I use 6ozs sultanas
75g currants ]
Grated zest of 1 lemon
150g demerara sugar
2 tsp ground mixed spice
2 medium Eggs, beaten
Directions
1. Place the bread in a large mixing bowl. Pour half the milk over the bread and leave to stand for at least 1 hour, preferably overnight. Preheat the oven to 150°C, gas mark 2.
Grease and line the base of a 20cm deep square tin.
2. Add the raisins, currants, lemon zest, 125g of the sugar, mixed spice, eggs and the
remaining milk to the soaked bread. Mix well to combine and break up the bread.
3. Pour the mixture into the prepared tin and level the surface. Place in the oven and cook
for 1½ hours, or until golden and springy.
4. Remove from the oven and sprinkle the remaining sugar over the top. Cool a little then cut
into 12 squares and serve warm.
I use a round pan and cut it into 12 wedges.
Cook's Tip
Bread pudding freezes very well. Cut into squares and wrap well in clingfilm before placing in
the freezer. To serve, thaw completely then warm in a preheated oven at 150°C, gas mark 2 for
15-20 minutes. warm in microwave after thawing.
Ingredients
500g day-old white bread, cut into thick slices. I use a seeded wholemeal bread, healthier.
568ml skimmed milk.
75g raisins ] I use 6ozs sultanas
75g currants ]
Grated zest of 1 lemon
150g demerara sugar
2 tsp ground mixed spice
2 medium Eggs, beaten
Directions
1. Place the bread in a large mixing bowl. Pour half the milk over the bread and leave to stand for at least 1 hour, preferably overnight. Preheat the oven to 150°C, gas mark 2.
Grease and line the base of a 20cm deep square tin.
2. Add the raisins, currants, lemon zest, 125g of the sugar, mixed spice, eggs and the
remaining milk to the soaked bread. Mix well to combine and break up the bread.
3. Pour the mixture into the prepared tin and level the surface. Place in the oven and cook
for 1½ hours, or until golden and springy.
4. Remove from the oven and sprinkle the remaining sugar over the top. Cool a little then cut
into 12 squares and serve warm.
I use a round pan and cut it into 12 wedges.
Cook's Tip
Bread pudding freezes very well. Cut into squares and wrap well in clingfilm before placing in
the freezer. To serve, thaw completely then warm in a preheated oven at 150°C, gas mark 2 for
15-20 minutes. warm in microwave after thawing.