BREAD PUDDING RECIPE | BBC GOOD FOOD
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield Cuts into 9 squares
Number Of Ingredients 10
Steps:
- Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
- Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
- Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Nutrition Facts : Calories 510 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.15 milligram of sodium
DOUGHNUT BREAD PUDDING RECIPE | ALLRECIPES
Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.
Provided by EMERALDCITYJEWEL
Categories Bread Pudding
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
- Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
- Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
- Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.
Nutrition Facts : Calories 328.7 calories, CarbohydrateContent 44.3 g, CholesterolContent 80.3 mg, FatContent 13.6 g, FiberContent 1.9 g, ProteinContent 9.5 g, SaturatedFatContent 4.8 g, SodiumContent 310.8 mg, SugarContent 24.2 g
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Reviews 4.7
Total Time 1 hours 15 minutes
Category Bread Pudding
Calories 164.8 calories per serving
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
BREAD AND BUTTER PUDDING RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert, Treat
Cuisine British
Calories 566 calories per serving
- Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
BREAD AND BUTTER PUDDING RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dessert
1. Cut the bread into 1 cm (1/2 inch) thick slices and trim the crusts. Spread half the slices on one side with butter (you will have some butter left over) and then the marmalade, then place the remaining bread slices on the top to make sandwiches. Cut each sandwich into quarters.
2. Use some of the remaining butter to grease a 2 litre (70 fl oz/8 cup) ovenproof dish. Place half of the 'sandwiches' over the base of the dish, trimming as necessary to cover any gaps and form a neat layer. Scatter over half the raisins, if using.
3. Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Ladle half the milk mixture over the bread in the dish. Place the remaining sandwiches over the top, unevenly and at angles. Scatter over the remaining raisins. Ladle the remaining milk mixture evenly over the top, trying to moisten as much of the bread as possible. Set the pudding aside for 30 minutes to allow the bread to absorb as much of the milk mixture as possible.
4. Preheat the oven to 170°C (325°F/Gas 3).
5. Dot the remaining butter over the top of the pudding and sprinkle with the extra sugar. Bake for 1 hour to 1 hour 10 minutes or until deep golden and the custard is set in the middle. Serve hot, warm or at room temperature with whipped cream or custard.
BREAD PUDDING RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 510 calories per serving
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
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Reviews 4.7
Total Time 1 hours 15 minutes
Category Bread Pudding
Calories 164.8 calories per serving
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
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