Bread Pudding
"This is my healthier version of the traditional English Bread Pudding, that always called for suet (lard,) I used to add melted butter, but found that it isn't needed with all the moist fruit. I can't think of anything fruity or sweet that couldn't go into this pudding, great for all those left over bits and pieces, and no added fat! Add chopped nuts, also delicious. Serve warm or"
- Ready In:
- 2hrs
- Ingredients:
- 21
- Yields:
-
2 pans
- Serves:
- 8-10
ingredients
- 1 loaf stale bread (any combination of firm breads, i.e. French, Italian, hearty grain breads)
- 1⁄2 cup dried fruit
- 1⁄2 cup fresh currants
- 1⁄2 cup raisins
- 1⁄2 cup sultana
- 1⁄2 cup mashed banana
- 1⁄2 cup dried apricot
- 1⁄2 cup dates
- 1⁄2 cup fig
- 1⁄2 cup apple
- 1⁄2 cup marmalade
- 1 grated lemon, zest of
- 1 grated orange, zest of
- breakfast cereal
- 1⁄2 - 3⁄4 cup porridge oats
- 1 -2 tablespoon wheat germ (optional)
- 1 -2 tablespoon flax seed (optional)
- 1 tablespoon allspice
- 1⁄2 cup dark molasses
- 1⁄2 cup brown sugar
- applesauce (optional)
directions
- If mixture looks too dry, apple sauce may be added,consistency should be that of a fruit cake mixture.
- If too wet add more oats.
- Soak bread in cold tea or plain cold water until thoroughly soaked.
- Drain into a colander, and using the base of a sturdy bowl, press out excess liquid.
- Turn into a large mixing bowl, add all other ingredients, mix well.
- May be cooked in loaf style pans, or square or rectangular glass pans, at 350 degrees for about an hour, until a knife comes out fairly clean.
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RECIPE SUBMITTED BY
Judi Caston
Rochester Hills, Mi
My family is from London, UK. We have been living in Michigan for about 16 years. I am a self taught cook, and it seems the longer we are here, the more I am asked to cook some of the old English traditional favourites that we and our American friends have come to love and miss.
I am addicted to FoodTV, and cook most cuisines from around the world, we love Indian food, Italian, authentic Chinese, Thai, Spanish paellas and tapas. The list is endless, there isn't much we won't try at least once! Cooking has become quite a hobby, as I also love to collect the plates, serving ware, and unusual cooking pots and pans that different cuisines traditionally use. Storing all this stuff has become quite a problem!
