Bread Pudding

[Svejk]

Any recipes for a nice old-fashioned one like Ma used to make. & this might sound thick but how(if needed)do you get 'safe' stale bread.(You know, fungus free)Was going to say pennicillen but can't spell it.(Probably)

[Clanad]

This is as simple as it gets. Keep in mind it's our American (southern) recipe as to measurements:

2 cups milk
3 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 slices white bread, without crust
1 teaspoon cinnamon
dash nutmeg
1/2 cup raisins, optional

(Some like a few crumbled walnuts in the mix. If so, use just 1/2 cup (a palm full will do.)

Preparation:

Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla.
Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired.

We serve this equally simple sauce over it:

1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm. (You can substitute Rum if Kentucky Bourbon isn't available.

[Clanad]

Addendum:

You really don't need "stale" bread. Just plop some fresh bread in the oven at 350 degrees (F) for 10 minutes or so... just enough to dry it thoroughly.

[shaneystar2]

225g (8oz) Stale Bread
110g (4oz) Currants, Raisins, Sultanas (or mixed fruit)
50g (2oz) Brown Sugar
50g (2oz) Butter
1tsp Mixed Spice
1 Egg
Milk
Pre-heat oven to 170C: 325F: Gas 3
Break bread into small pieces; soak in cold water at least 1 hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mix it all up.
Add the egg ( beaten) and enough milk to enable the mixture to drop easily from a spoon.
Put the mixture into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
Turn out cut into slices dredge with sugar or icing sugar and serve hot with custard or cream if you can't wait or let it cool .
I usually get any old, day old bread from the supermarket that they've reduced in price .

[shaneystar2]

Ps I think Clanads recipe is more for what we call bread and butter pudding not bread pudding .
This is what I call bread puddin' :)
http://www.creamuntil...uploads/2010/09/0.jpg

[Svejk]

Many thanks Clanad, will give recipe a try, although
sounds more like 'bread & butter pudding. A sort of
custardy dish, mind you I don't know much so I could
Be asking for wrong one. That's what I thought with
Bread ie. Stick it in oven for a bit.

[Svejk]

Cheers shaney, will try & get back to you.

[Clanad]

Could be an American vs British thing... our should be "chunky" and faifly dry on top when cooked but, as you suggest, kinda custardy (is that a word?) inside.

The chunkier the better... in fact we've used day old left over bread dinner rolls pulled apart in big sections...

[stewey]

Yes, Clanad; the Canadian version of bread pudding is also of the consistency of what the British call bread and butter pudding. My mother used to make "real" bread pudding: it was solid, and you cut it with a knife and then buttered the slice..yummy! Sorry, don't have a recipe.

[chris1957au]

Here is an old army recipe from there 1993 Macs Manual, made this hundreds of time and is very forging and flexable.
62. SPICED BREAD PUDDING
Ingredients
Bread and or stale cake 400 g
Sugar 75 g
Sultanas 75 g
Mixed peel 25 g
Margarine 75 g
Syrup 75 g
Currants 75 g
Mixed spice 5 g
Salt
Method
1. Soak the bread in water. Squeeze out the moisture and pass the
bread through a coarse mincer. (just mash well with hands or add to food mixer)
2. Cream together the margarine, sugar and warm syrup.
3. Add the bread and the fruit and mix all the ingredients together.
4. Spread the mixture onto oiled baking trays to a depth of 50 mm
and sprinkle a little sugar over the surface.
5. Bake in an oven at 190°C for 1 hour.
6. Remove the pudding from the oven cut it into portions and serve
hot or cold.

[Svejk]

Hiya Chris, you're up very late. Are you in UK?
I've become addicted to BP since posting.
I've got a good excuse for this week,now. I'll have
to try your recipe, with minor variations every day,
of course.

[chris1957au]

Hi to you thetaliesin, no not in the uk I live in Pattaya Thailand these days left the UK over 20 years ago and live in Perth Australia before moving here a couple of years ago.

[chris1957au]

I oftern use jam or marmalade as well as surup or even treakel and also chopped tinned apple and cinnamon go well

[chris1957au]

Whoop should say Syrup

[chris1957au]

got treacle wrong too, lived off pink custard for years lol

[Svejk]

LoL Chris, don't worry about spelling, my Thai aint too hot.
Can't say I know 'Pink Custard', but I got a feeling I'd like it.

[chris1957au]

Pink custard is ''Blancmange'' (strawberry or Raspeberry flav) could never spell it so we use to call it Pink custard as kids.

http://en.wikipedia.org/wiki/Blancmange

[Svejk]

Oh, so you can't take a trip on it.?

[chris1957au]

I'm sure if you can do it with cookies you can do it with pink custard too lol

[Nibble]

chris, please stop with the recipes..... It's hours until our lunchtime in the UK :0)

[chris1957au]

My lunch was a pork and noodle soup cost 40bht around a pound but now it quite late.

Nearly super time here, just had a nice ham and pickle Panini, hope you enjoy your lunch,I'll be in bed around that time dreaming of my weetbix lol