A hearty dessert from the history books.
Bread pudding is a recipe that can trace its roots back to Ancient Egypt and which has been revived and reinvented over the centuries by cooks looking for ways to use up bread, eggs and milk. During WW2 British cooks substituted in dried eggs and reduced the sugar (which was rationed) or replaced it with honey if it was available.
It is a simple, hearty dessert that can be customised with different fruits and spices from your store cupboard and which warms up any gloomy winter evening.
Old Fashioned Bread Pudding
- 500 g bread
- 500 g of raisins or dried fruit
- 1 tbsp of cinnamon
- 600 ml milk
- 2 large eggs beaten
- 140 g brown sugar (or 100g of honey)
- 100 g butter
- Heat oven to 180C and grease a baking dish with a little margarine or butter.
- Tear bread into thumb-sized chunks and add to a mixing bowl with the milk, fruit, cinnamon and cinnamon. Stir thoroughly (this is easiest done with your hands) to ensure all of the bread is soaked.
- Add the eggs and sugar or honey and stir well. Leave to soak for 10 minutes while you melt your butter.
- Add the butter into your mix and transfer into the baking dish. Bake for 90 minutes. If the top begins to brown too much, cover with foil.
- Serve warm with cream, vanilla custard or ice cream.