Tag Archives: bread

Bread Pudding

Bread Pudding has been around since the 11th century and is an excellent way of using up stale bread.  Nowadays, shop bought bread doesn’t go stale in the same way as home-made bread, because of the preservatives, but crusts or loaf ends sometimes get left behind, so you can use those.  I had a bag of white rolls which Boy the Elder brought back from Scout camp.  We ate a couple, but we’re not really white bread people, so they went into the bowl with some seeded, wholemeal crusts which were on the turn.

I made this yesterday evening and we had it hot for pudding with cream and then we all had a slice, cold, for breakfast.  And very nourishing it was too; bread, milk, eggs, dried fruit and not too much sugar – that’ll stick ‘em to the ground.

BREAD PUDDING

Utensils:
1 x large mixing bowl
1 x grater
1 x pair of freshly washed hands
1 x oven-proof dish, about 8×10” – buttered
Foil

Ingredients:
8oz / 240g bread
10oz / 300g dried fruit (I used raisins)
2 teaspoons mixed spice (pumpkin spice for the Colonies…)
½ pint / 300ml milk
1 large egg (or 2 bantam eggs)
3oz / 90g dark brown sugar
the grated zest of 1 orange OR lemon
3oz / 90g butter – melted
2 tablespoons demerara sugar*
a little nutmeg to taste

Method:
Pre-heat the oven to 160 / 3 / 325
Tear the bread into pieces and place in the large bowl with all the other ingredients except the butter and demerara sugar
Leave to soak for 20 minutes
Mash it all up together with your hands, squeezing and squelching until it’s well mixed
Add the melted butter and stir in well
Pour the mixture into the ovenproof dish
Sprinkle with the demerara sugar and a little nutmeg
Bake for 1 ½ hours, covering with foil for the last half hour to stop it browning too much
Cut into squares and serve hot or cold

* If you haven’t got Demerara sugar, mix 1 tablespoon of white and 1 tablespoon of dark brown sugar together

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Filed under Food, Leftovers, Recipes, Storecupboard

Bread & Butter Pudding and the art of Penitence

Now that there is a slight early morning nip in the air, our tummies are starting to think about winter food.  In colder weather we need more calories, but we can’t really justify them if we never get cold or move about enough.  So, turn down the central heating, put a jumper on, go for some brisk walks and then you can then enjoy bread and butter pudding (using storecupboard ingredients), toad in the hole, steak and kidney pudding and things with dumplings with a completely clear conscience.  (These recipes will appear in future posts).

Personally, I count anything with raisins in as health food because raisins are fruit and slow release energy.  I recently managed to persuade a friend of mine that chocolate was health food (after a wholly unexpected discussion about the value of confession and penitence) on the following grounds:

There is no need to repent of eating chocolate as it is health food.  Chocolate comes from a bean which is fruit, it’s packed full of iron and is a natural antidepressant.  Chocolate is the real Good News.  God /gods don’t get fat because they burn off all the calories moving in mysterious ways.  This is what you must aspire to – move about more and in a mysterious way, then you can eat as much chocolate as you like.  Chocolate is a gift (together with shoes and enthusiastic lovemaking*), therefore you have a duty to share it and, like any other gift, it’s up to the recipient what they do with it.

And I can sell sand to the Arabs. 

BREAD AND BUTTER PUDDING

Utensils:

1 x medium casserole dish or similar
1 x measuring jug – 1 pint capacity or more
1 x chopping board
1 x whisk or a fork  used with vigour

Ingredients:

8 slices of wholemeal bread – buttered (I like the bread with seeds best)
Butter for spreading on the bread 1-2oz / 30-60g give or take
4oz / 120g raisins
1 pint / 600ml milk
3 eggs
3oz / 90g white sugar
1/2 tsp vanilla essence
1 pinch nutmeg
1-2 tblspn dark brown sugar (according to taste) for sprinkling on the top

Method:

Pre-heat the oven to 180 / 360 / 4
Grease your casserole dish with a little butter
Cut each slice of buttered bread into 4 triangles and place a single layer in the dish (the bread should allow for about 3 layers so allow a third of raisins per layer)
Sprinkle a third of the  raisins on top of the bread
Do the same for the next 2 layers (use your common sense if the bread runs to more layers)
Whisk the milk, eggs, white sugar and vanilla together with a fork
Pour this mixture over the bread layers
Sprinkle the brown sugar on the top which will give it a lovely golden brown, crispy top
Sprinkle the nutmeg evenly over the top
Bake for about 30 minutes or until the top is golden brown.
Take it out of the oven and let it rest for a little while before serving to allow it to set nicely

Serve on its own or with custard, cream or vanilla ice-cream

                                                                           *  *  *
I would like now to apologise for there being no photograph.  When I put it on the table on Friday night, The Boys and our guest fell upon it like foxes on a chicken coup, by which time it was too late.  Next time we have it I will add a photo.  I also owe you a photograph of fish cakes, which may be on the menu for tomorrow’s dinner.

* not my original wording

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Filed under Family and Friends, Food, Nutrition & Sensible Eating, Recipes, Storecupboard