8 oz Bread cut into cubes
1/2 pint Milk
Soak for 30 minutes
Pre heat oven to Gas mark 4
Grease a baking tin about 9inch by 6 inch
Measure out whilst soaking the bread
3 oz Soft Brown Sugar
2 tsp Mixed Spice
6 oz Mixed fruit ( I use 3 oz or Raisins %26amp; 3 oz Sultana's)
1 Medium Egg beaten
2 oz Butter melted
Mix all ingredients together %26amp; bake in the centre of oven for 1 hour and 15 minutes.
Allow to cool in tin, turn out then sprinkle with Demerara Sugar %26amp; serve. Makes about 9 pieces.
You can use day old bread but because I'll make about 3 at a time i just use fresh cheap sliced bread and it is super.Can i have the recipe for bread pudding. not bread and butter.?
For bread pudding [English] you need lots of day old bread, white, brown, wholemeal etc. Turn the bread into breadcrumbs by rubbing it with your hands. Add black treacle, brown sugar and mixed spice to the breadcrumbs, stir all together with a beaten egg, add raisins etc.
Whack the lot into a greased dish and put in a hot oven for about half hour to 45 mins.
Leave to cool then turn out. If possible, line the dish with greased proof paper.
Oh Yeah! Not forgetting lots of sugar on top before serving.
The English bread pudding forms part of the diet of the British people and comes under the heading of 'stodge'. Do not go swimming after eating, you'll sink like a lead balloon.Can i have the recipe for bread pudding. not bread and butter.?
Bread Pudding IISUBMITTED BY: Ellen Warfield
';My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!';
Original recipe yield:
1 - 8 inch square pan
PREP TIME 30 Min
COOK TIME 45 Min
READY IN 1 Hr 15 Min
PHOTO BY: WEIRDPOH US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Try the following
Spiced Bread Pudding with Brandy Cream
For the bread pudding:
8 oz (225 g) white or brown bread, crusts removed
2 teaspoons mixed spice
whole nutmeg
4 oz (110 g) sultanas
1 oz (25 g) currants
1 oz (25 g) raisins
2 oz (50 g) whole candied lemon or orange peel, chopped
3 tablespoons brandy
10 fl oz (275 ml) milk
2 oz (50 g) butter, melted, plus a little extra for greasing
3 oz (75 g) dark soft brown sugar
1 large egg, beaten
grated zest 陆 orange
grated zest 1 lemon
1 tablespoon demerara sugar
For the brandy:
1 dessertspoon brandy
5 fl oz (150 ml) double cream
1 oz (25 g) golden caster sugar
Begin by placing the sultanas, currants, raisins and candied peel in a bowl. Pour over the brandy and leave aside to marinate. Then, in a large bowl, break the bread into 陆 inch (1 cm) pieces. Add the milk, then give the mixture a good stir and leave it for about 30 minutes so the bread becomes well soaked. Pre-heat the oven to gas mark 4, 350掳F (180掳C).
Next, mix the melted butter, sugar, mixed spice and beaten egg together and then add to the second bowl. Now, using a fork, beat the mixture well, making sure there are no lumps, then stir in the marinated fruits, with any brandy remaining, and also the orange and lemon zest. After that, spread the mixture in the baking dish and sprinkle the sugar over it, along with some freshly grated nutmeg. Bake on the centre shelf of the oven for about 1录 hours. Meanwhile, whisk together the ingredients for the brandy cream and serve it with the pudding warm from the oven.
or Extra fruity bread pudding
For the fruit
175g/6oz dried apricots, chopped
115g/4oz dried apple, roughly chopped
115g/4oz dried pears, roughly chopped
55g/2oz dried blueberries
325g/11陆oz caster sugar
For the pudding
8 egg yolks
115g/4录oz caster sugar
450ml/16fl oz full fat milk
450ml/16fl oz double cream
1 organic orange, grated zest only
1 unwaxed lemon, grated zest only
1 tsp vanilla extract
1 tsp orange-flower water (optional)
pinch of nutmeg
approximately 450g/1lb brioche or day-old country white bread, crusts removed, cut in half in cubes
apricot jam, to finish
caster sugar, to finish
Method
1. Simmer the fruits in 300ml/陆 pint water mixed with 115g/4oz caster sugar for about 15 minutes covered. Turn the fruit from time to time. Drain the fruit and retain the liquid.
2. Place the cooking liquid in a saucepan and make it up to 300ml/陆 pint with added water. Add the remaining sugar. Boil the mixture until it begins to turn golden and forms a syrup. Brush the sides of the pan just above the syrup level with water to prevent the sugar crystallising.
3. Boil until the syrup becomes deep golden but not too dark. Pour the syrup into the bottom of a four pint gratin dish and spread it out evenly.
4. Meanwhile, for the pudding, whisk the egg yolks with the sugar until pale and frothy. Carefully whisk in the milk and cream, then fold in the citrus zests, vanilla, orange water (if using) and the nutmeg.
5. Mix together the brioche bread and the poached fruit and scatter the mix over the caramel in the gratin dish. Pour over the egg and cream mix and allow to stand for at least one hour or preferably overnight. This helps the pudding to rise when it is cooked.
5. Preheat the oven to 180C/360F/Gas 4. Place the gratin dish in a water bath or bain-marie (or place in a large deep-sided roasting tin filled with enough water to come halfway up the side of the gratin dish) and cook until nicely browned (about one and a quarter hours). Half-way through cooking, dot with teaspoons of apricot jam and a sprinkling of caster sugar.
or Bread pudding
200g/8oz bread, preferably stale, crusts removed
250ml/陆 pint milk
150g/6oz mixed dried fruit
50g/2oz mixed peel, chopped
50g/2oz soft brown sugar
50g/2oz suet
2 tsp mixed spice
1 large egg, beaten
ground nutmeg (optional)
icing sugar or caster sugar to decorate
Method
1. Break bread into small pieces and place in a mixing bowl.
2. Pour over the milk and leave to soak for 30 minutes, then beat out the lumps with a fork to form a smooth mixture.
3. Add the fruit, mixed peel, sugar, suet, spice and egg and mix well.
4. Pour the mixture into a greased 18cm/7in square tin, smooth the top and sprinkle with nutmeg if liked.
5. Bake at 180C/350F/Gas4 for about 1-1陆 hours until browned. Cool in the tin.
6. Cut the pudding into squares and sprinkle with caster or icing sugar. Alternatively serve hot with custard or cream.
I have noticed that bread pudding varies with location.(CA,NY, MD)
My father used to make it by putting 4 slices of old bread in a loaf pan.Sometimes he buttered them. He would add cut up dried fruit. Then he would take a quart of milk, mix it with 3 or 4 eggs and a cup of sugar and a little salt. Add vanilla and nutmeg or cinnamon on top. Bake for an hour. at 350.
The ones in CA had canned fruit in them. The ones in MD seem very dry.
http://www.epicurious.com/recipes/find/r鈥?/a>
This is actually Delias, but I use it every time:-
8ozs bread
2ozs melted butter
1 egg (beaten)
1/2 pint milk
3oz soft brown sugar (or any that you have)
2 level teaspoons mixed spice
6ozs mixed dried fruit
graated rind of 1/2 orange
Freshly grated nutmeg
Oven @ Gas mark 4, 350F, 180C
A 2-21/2 pint baking dish (greased)
Begin by breaking the bread into small pieces and place them in a bowl. Pour over the milk, then leave for a few minutes.
Now add the melted butter, sugar, mixed spice, and beaten egg and beat the mixture well. Now stir in the fruit and orange rind. Spread the mixture into the baking dis and sprinkle ove some freshly grated nutmeg.. Bakein the pre-heated oven for about
1 1/4 hours. Check after 1 hour. Eat hot or cold with or without custard. Delicious!!!!!!!!!!!!!
INGREDIENTS
105 g bread cubes
950 ml scalded milk
150 g white sugar
15 g butter
3 g salt
4 eggs, lightly beaten
5 ml vanilla extract
200 g white sugar
115 g butter
120 ml heavy cream
5 ml vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
It's yummy. IDK, but try foodnetwork.com and if Paula Deen has one, it will be good!
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