Today’s Bread Pudding Recipe is something my Nan taught my Mum, my Mum and my other Nan adapted it before my parent’s taught me (if that makes sense). Basically it’s one of the only few recipes which has been passed down in my family. It’s not exactly a Christmas dish, but it’s festive with is autumn and winter spices. It’s a low maintenance recipe, allowing you to relax in between parts.
• Slices of a white standard bread loaf, crusts attached preferably a little stale.
• Tea that has been brewed and cooled.
• 1 cup of milk (any milk of your choice).
• Sultanas or raisins.
• Mixed spice.
• Caster sugar or granulated sugar.
1. In a large bowl lay 8 whole slices of white bread. Pour one teapot full of cooled tea onto the bread. Soak for 30 minutes.
2. After the allotted time squeeze out the excess tea from the bread. The slices will have become soggy and will need to be transferred to another bowl. Discard the tea. If you don’t want to use your hands to drain the tea from the bread, you can alternatively use a clean muslin cloth.
3. To the bowl with the drenched bread add 2 dessertspoons of sugar or sugar substitute, two handfuls of raisins or sultanas, followed by 2 tablespoons of mixed spice and 1 cup of milk. Stir well.
4. Move the bread mixture to an oven proof dish. Bake for 45 minutes-1 hours.
5. The outer layer will be most evident when cooked with It’s medium brown crust, the inside will have to be check using the skewer or knife method.
6. Its best served warm, with sugar sprinkled on top.