I know this may not be for everybody but today I’ll be showing you how to make traditional bread pudding.
My traditional bread pudding contains light brown sugar, eggs, ground mixed spice and ground cinnamon alongside an abundance of dried fruit (currants, raisins, sultanas, mixed peel and glace cherries). This is one of the things whenever I make it, it doesn’t last very long.
You don’t need an awful lot of ingredients and if you have some day old (or stale) bread, you’re ready. Using day old/stale bread allows it to absorb more of the milk, which only makes this taste better- it’s moist.
I got 12 very generous portions from my 9×13 tin, but if you cut it differently, you may get more or less pieces from the bake, depending how you slice it. If you’re using a 9×13 inch tin, make sure its deep sided, otherwise it’s a waste of time.
If you like bread pudding, this recipe might be for you. I know that depending on where you are from in the UK, your take on bread pudding may vary. I’m from Birmingham and traditionally its quite light but mines a little darker from the spices and sugar I use.
Now you’ve got your bowl ready, let’s get started, shall we?
1kg Bread (day old/stale white bread), chopped.
1,200ml Whole milk.
100g Mixed peel.
100g Glace cherries.
2 tbsp Ground mixed spice.
280g Light brown sugar (plus additional for sprinkling on top before baking).
Before you get into making the bread pudding, you’ll want to do some prep work. Start by getting your oven preheated to 180˚c/350˚f, weighing up your ingredients and lining your 9×13 inch tray with some parchment/greaseproof.
To start on the actual bread pudding, place all the chopped bread into the largest mixing bowl you have, then add in the milk and combine the two using your hands. It may take about 5-7 minutes to get them well combined, once done it should be quite mushy and sloppy (I know, not the best words to use but it’s honestly what it’s like).
Once that has been achieved, you can then add in the raisins, currants, sultanas, mixed peel, glace cherries and ground mixed spice. Then mmix all of those ingredients in by hand, this doesn’t take too long but you want them to be equally distributed between in the mixture.
Add in all your eggs and light brown sugar, then mix it in again until they are fully worked in and you can’t see a trace of a single ingredient, if you do, continue mixing until you can’t.
Take your lined 9×13 inch cake tin and pour the bread pudding mixture into the tray and level it out so it bakes evenly.
Sprinkle over a small amount of light brown sugar, this is to add a crunchy top, so feel free to leave it out if you don’t want it.
Place into the oven and bake for 40-50 minutes, you will know once it’s done as the top will look perfectly crunchy and will be firm to the touch.
Allow to cool down completely before slicing up, its best enjoyed cold on its own. Well, that’s how I choose to enjoy it personally.
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!