I used a frozen round Challah and cut full length slices. My little trick was instead of raisins I thinly sliced a granny smith apple and used it in it's place. Make the bread pudding: Preheat the oven to 325˚. I made your bread pudding and he was raving. Great old-fashioned recipe guys, like most people i remember my mum making this, she would make between 4-6 lots in one go (thats how popular it was!) https://www.delish.com/cooking/recipe-ideas/a32174182/milk-bread-recipe Beat together the eggs, melted butter, vanilla and milk. ), Hi there I would like to make this, however we are quite boring no pecans or raisins but I would like to add cinnamon how much would you recommended? The email addresses you've entered will not be stored and will only be used to send this email. Thank you for the recipe Shiran, I have finally made my first bread pudding and love it . Good luck! Has to be generous otherwise you can’t taste the stodge. Hi there yes you have made the perfect bread pudding I have done this many times over the years well done …..I lov to bake this when I am on a camp site every one won’t it yayaya. We use more bread, add a slice of multi-grain or anything stale (like that 1 leftover hamburger bun), take off some of the crust on the bread but just cube it and fill the pan 3/4 full. LOVE IT! My mum used to make this for the family, and i want to make it for mine. In reality recipes are only guides. I’ve had to use fresh crusty bread and rolls as I didn’t have stale bread so may have made it more melt in the mouth .

But you can—just read the instructions below, and you'll see what I mean. Fabulous just like grandmas.

Thanks, Ellen. Grease a suitable sized dish, ensuring mixture almost fills tin. Nutrient information is not available for all ingredients. Would definitely like to try this. This is the nearest to my mum’s recipe I have found. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It has a smooth texture, is easy to use and tastes good. Post was not sent - check your email addresses! This recipe looks great. Thanks for the reply. My grandson was here at the time and he kept wanting more.

Hope that helps! \pard\pardeftab720\sl280\partightenfactor0 If you like your bread pudding full of custard after baking, make the same amount of custard in this recipe and use less bread (or use the same amount of bread and use more custard), because the bread will soak up most of the liquid. Ta ! Leftover bread was simply soaked in water, then seasoned with sugar and spices. BBC1: What BBC2 neglected to say was that this was my mum’s recipe, that he stole from her years ago! Now they and myself want more lol. Pour the warm milk (or milk and water mixture) over the bread. I decided to make a bread pudding so I popped the end of a leftover loaf in the freezer until I had enough left over bread to make the pudding. Hope you enjoy it Linda!
moonlake from America on August 10, 2012: This sounds good. Thank you Dawn!


Tear the crustless bread into bits and add to a large mixing bowl. (Fresher bread uses less milk... staler bread needs more). Someone else mentioned using butter instead of suet in an earlier comment. kind regards

Enjoy! Hope you like it. Every thing else added or substituted is a … The brulee top is only optional, and without it, you’ll still have a delicious, classic bread pudding. I find leaving the bread to stale a bit is much better than a fresh loaf. They looked like a cookie but had the crunch of a ginger nut. It’s well worth trying! Thank you. I love your recipe it’s the closest tasting to my nan’s bread pudding I’ve ever found. https://www.thekitchn.com/recipe-coconut-bread-pudding-137917 I cant wait to try this recipe. Sprinkle the sugar evenly over the top and add the spice. I worked with a cook in London who used melted butter as well which worked well. My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Sprinkle with white sugar while warm.

If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. ), or Panettone (an Italian bread). Also, in terms of frugality and waste who made too much bread in the first place..? Should really work well. You can also make your own custard at home. The only change I made was once using dried cranberries instead of raisons. Adding some banana also works a treat. ... (no scalded milk or water … I topped each serving with a dollop of homemade whipped topping (whip 1/2 pint of whipping cream together with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla)... and then I sprinkled a little cinnamon on top of that. Right at the end I sprinkled sugar on top and used a torch to caramelize it. Exotic. Like a custard? Pour the water over the bread and let sit for 30 minutes. this link is to an external site that may or may not meet accessibility guidelines.

Thanks for sharing. I finally had to put a stop to both of them But honestly it is the best - even the restaurant can't touch it. Since I used a 2” deep, half hotel pan I increased the cooking time. I have just made a Bread Pudding today, using my Mums recipe. In the past I made with margarine if I did not have any suet. Grease a suitable sized dish, ensuring mixture almost fills tin. Fantastic recipe, just like my mum used to make when I was little, bought back some very happy memories, Hi ya ,yesterday I spent 4 hrs online looking for a bread pudding recipe that i recognised and hey presto there you were. Also never heard of an egg in the mix. I do want the custard on it - yum. Best recipe and everyone loves it and I am always asked when is the next one . Hope it works for you and is as good as your gran’s! Since bread pudding is very soft, the caramelized top gives it the perfect crunch.

Also I like to use brown sugar, but that is a personal taste thing. What we need you to do now. Might just try doing that and will let u know thanx. I worked with a cook in London who used melted butter as well which worked well. Agree with you re modern bread not being as good for this. I was looking for cooking times because not made this for 20 years. I’m currently in the Philippines and I am down to my last 50g of Atora and it’s not available here, so my only alternative is to use Crisco do you think that would be acceptable? Beat together the eggs, melted butter, vanilla and milk. Hope that helps. Sprinkle with powdered sugar, maple syrup on the plate and fresh berries and mint leaves. Love this site and will keep looking for more inspiration. So wasn’t sure how much bread weight wise I would need for the recipe.

Bake for 35-40 minutes.

Use up the unused bread rolls in the same way. We also add an egg to the mix. I have lived here for 40 years but still miss Bread pudding and my favourite Pie and Mash.

For me, the suet is essential.

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Have a lovely weekend. Delish !

Ellen fine tuned this recipe for her family ... this is how I fine tuned it for ours. when you press print you don’t just print the recipe, about 10 pages spew out until you work out how to stop the dang thing. Serve with vanilla custard (Bird's), vanilla ice cream, or heavy cream. Hi BBC2 here and I have been baking bread over the last week or so and ended up with three half loaves of bread going stale, doh! Sondra Whealton.

Glad you enjoyed it! This recipe was the closet I have come. Thanks for a great recipe. If i eventually do find the recipe i will post it up here lol. If you cook two dishes of bread and butter pudding together, you can store one to use later and save yourself some time.

Don’t over bake or the bread will be dry. It's hard to believe that you can turn a couple of slices of stale bread and a handful of raisins into such a delicious pudding, isn't it? This looks so so good, Shiran! When the custard is no longer runny, and when there is no custard leaking from the top when you press down on the bread, then it’s done. Have been looking for a recipe like she used. -- The Mollys, A Teen's Twelve Month Quest to Find the Best Recipes, {\rtf1\ansi\ansicpg1252 Soak bread in a little milk but don’t tip milk away after bread has been mushed add other ingredients including quite a bit of brown sugar – mix everything well and cook (180o but quite slowly). All ovens are different it’s the kind of thing you need to persevere with. too right Maddy! BBC1’s will be really chuffed to hear that! I knew she used suet. Anyway, good luck hope it works out in the end! Copyright 2020 - Pretty. will try it out on our communiy cafe next week. Sweet. Does not matter that your suet is mixed with flour -its going into a flour mix any way. I’ll be making it over the holidays…Cheers ! We hope you and your dad enjoy it. This sounds exactly like the recipe my mum used to make and so simple because when I was little we didn’t have complicated recipes or too many ingredients as it was made cheaply and to use up, not waste, bread.

I take it down to our local on a Friday night and everyone loves it – the old guys in particular love it with their pints of bitter! ), or Panettone (an Italian bread). I'll make this a lot. Hi, it works every time. So delicious! Kathryn Grace from San Francisco on September 30, 2014: Want! But at 70 will probably not be going back. I was wondering how much a large loaf of bread would weigh?, as sometimes we just have random bits of left over bread rather than a whole loaf. Parenting, Pet Tales, Humour & Photography. Arrange the bread cubes tightly in a 9-inch baking dish, keeping the crusts facing up around the edges and scattered within the dish. You can sprinkle some sugar on top and using a torch, start caramelizing the top until nicely browned and bubbly. I loved it. ). Thank you for your feedback, it is much appreciated. *The recipe can be halved to fit an 8x8-inch pan. Privacy policy, Easy to make Kids love it.... Hope you enjoy…:-), About time I found a proper bread pudding recipe! Diana Grant (author) from London on March 19, 2020: Yes, RoadMonkey, I noticed that most of the videos I checked out use eggs and melted butter, but when I was working in a restaurant I was taught to butter the bread, rather than melt the butter, and then just pour milk over the mixture, and eggs were just not part of the ingredients. We were away over the weekend and I haven't stopped since we got home to shop or to bake a new loaf. I didn't tweak the recipe at all - perfect just as it is! I haven't eaten it for a while, though. I love good food, and I've cooked family meals for over 60 years.

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This bread pudding is the best I have ever tasted.


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