Traditional Bread Pudding With Sultanas & Apricots

Name: How to cook Traditional Bread Pudding With Sultanas & Apricots - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Traditional Bread Pudding With Sultanas & Apricots

When I was a child my Mother would often make bread pudding using up bread that was just about to go stale. It's a great solution if you've got about half a loaf that is just past its best. White or wholemeal bread can be used but I actually prefer to use wholemeal as it's gives a great depth of flavour. Traditionally mixed fruits are added, but I love to use a mix of both sultanas and soft dried apricots for sweetness. It works wonderfully.

Ingredient

Food ration :

10-12 people

Cooking time :

1 hr 30 mins

435 g

white or wholemeal bread,

140 g

sultanas,

400 ml

milk, or milk alternative such as almond milk,

100 g

soft dried apricots, roughly chopped,

large beaten eggs,

80 g

light brown soft sugar, and extra for dusting,

60 g

unsalted butter, melted extra for greasing

1 tsp

ground cinnamon,

1 tsp

ground ginger,

1/2 tsp

ground mace,

Cooking instructions

* Step 1

Tear up the bread into a large mixing bowl into 1 inch sized chunks. Add in all the dried fruit and spices.

* Step 2

Pour in the milk and using either your hands or a wooden spoon stir together well. Break the bread up as it becomes soggy. Add in the sugar, zest and juice of the lemon and the beaten eggs. Stir through well. Leave to soak up the flavours in the bowl for 15 mins. Whilst it's soaking preheat your oven to 160 (fan).

* Step 3

After the batter has soaked, pour the melted butter into the batter and stir through. Line the base of a round cake tin with greaseproof paper and butter the sides. Pour in the mixture. Smooth out then sprinkle light brown sugar (or demerara sugar can be used also).

* Step 4

Bake for 1 hour 10 mins until firm and golden and a toothpick comes out clean from the centre. Remove from the oven and leave to cool for a a couple of minutes then carefully turn it out. Finish with a very light sprinkling of granulated or demerara sugar to make it look pretty. Cut into either chunky squares or triangles. Serve whilst either warm or enjoy cold. :)