Handed Down Bread PuddingCourse: DessertCuisine: EnglandDifficulty: Easy
My version of bread pudding is one I grew up with, made by my Grandmother, who used left over bread crusts and heels of loaves we kids never liked. I can remember gorging myself on this puddings spongy goodness until I felt sick. This recipe was passed down to my Grandmother from her Mother, who living through 2 wartime experiences didn’t let anything go to waste, especially food. This would have been quite a treat in those tough times with its luxurious ingredients such as raisins and spice that we take for granted today.
8 to 10 slices stale bread (egg or white work best)
3 cups milk or (2 cups milk, 1 cup water)
1/4 cup raisins
1/4 cu[p granulated sugar or molasses
1 1/2 tsp vanilla
1 tsp cinnamon of cinnamon
1/4 tsp ground cloves
- Pre-heat oven to 375 F.
- To begin tear bread into small pieces (about 1 inch) and set aside.
- In a large bowl whisk eggs until beaten.
- Add milk/water, vanilla and sugar, mix together.
- Heavily grease a 9″ x 9″ baking dish with butter.
- Place a layer of bread pieces. Sprinkle with raisins that have been tossed with spice.
- Repeat until all the bread and raisins have been layered.
- Slowly pour egg mixture over bread pressing down with a fork to compact as you go.
- Let stand for 20 minutes or until all liquid has been absorbed by the bread.
- Place into oven.
- Let bake for 1 hour or until top and sides are brown and there is no soft centre.
- Pudding should be dense and heavy and no longer resemble bread pieces.
- Bread pudding may be served with a custard sauce or hard sauce if preferred. You can make custard from scratch but it is tricky. Custard powder is easy peasy and viola…no fuss, no muss. For hard sauce add a few tablespoons of rum and you’re good to go.