Bread pudding

Bread pudding

By
From
More Home Comforts
Serves
6-8
Photographer
Peter Cassidy

Milk puddings have fallen out of favour in recent years, which is a real shame as, made well, they can be really great. Don’t keep this bread pudding in the fridge though, as it won’t taste as good.

Ingredients

Quantity Ingredient
100g unsalted butter, plus extra for greasing
500g sultanas
100g whisky
600ml milk
150g soft light brown sugar
1 orange, zested
2 teaspoons mixed spice
2 teaspoons ground ginger
500g wholemeal bread
2 eggs, beaten
50g demerara sugar

Method

  1. Preheat the oven to 180°C. Grease and line the base of a 20cm square cake tin.
  2. Put the sultanas and whisky into a bowl, swirl around, then set aside to soak for 30 minutes.
  3. Put the milk into a saucepan along with the soft light brown sugar and butter, and set over a medium heat. Heat until the butter has melted, then remove from the heat, stir in the orange zest and spices, and leave for another 15 minutes for the sultanas to soften.
  4. Blitz the bread in a food processor until it forms breadcrumbs, then add to the liquid and mix well. Add the eggs and whisk to combine. Pour into the prepared tin and press down lightly into the corners, then sprinkle with the demerara sugar. Bake for 1 hour until golden brown and just set.
  5. Remove from the oven and leave to cool on a wire rack, then turn out and cut into squares to serve.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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