Bread pudding is one of my most favorite comfort desserts to eat. I especially enjoy having myself a slice in the morning with my coffee. My friend Sarah is a master chef when it comes to making classic bread pudding as you’ll soon find out when you follow her recipe, below. I understand her measurements are in grams and liters but Sarah is from across the pond. Google any conversion calculator to help you obtain the right metric system 🙂
Wholemeal bread is simply whole grain bread. I prefer to use Sarah Lee. However, feel free to use whatever brand you prefer or even make your own.
Ingredients
1ltr Semi-Skimmed Milk
150g Domino Brown Sugar
75g Kerrygold Butter / Stork
500g Sultanas
1tsp McCormick Vanilla Extract
2tsp Mixed Spice
1x Standard (800g) Loaf Wholemeal Bread
2tbsp Demerara Sugar
Instructions
Pre-heat oven to 180C / 160Fan / 350F / Gas4.
Double line a roasting tin with foil, with one piece going one way and the piece going the other way so that it overhangs on every side, then grease the foil well.
Firstly, you need to turn the entire loaf of bread into breadcrumbs, the easiest way to do this is in a food processor, but alternatively you can rub it between your hands in a large bowl.
Once your bread is all crumbs, put to one side and place the milk, butter, sugar, vanilla and spice into a large saucepan and mix together.
Then add the fruit and put on a low heat, stirring until all the sugar and butter is dissolved but do not let it boil.
Take the pan off the heat and add the breadcrumbs a bit at a time, mixing it in as you go.
Spoon the mixture into the tin, smoothing it out and into the corners until even and flat.
Finally sprinkle the top with the demerara sugar and cover the tin with foil.
Bake for 45mins, then remove the foil and bake for a further 20mins without the foil.
Leave to cool for a few minutes in the tin and then using the overhanging foil, carefully lift the bread pudding out of the tin and place it on a wire cooling rack, still on the foil.
When completely cool, gently remove the foil, cut into 12 equal pieces and serve.
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Quick Tip: Serve this yummy bread pudding with a scoop of vanilla ice cream or warm syrup.