Quote:
Originally Posted by Patricia
There are two main versions of bread pudding; though many variants:
1. Bread and butter pudding. Butter slices of stale bread and layer them in a baking dish with some sugar and raisins. Add some cinnamon and/or mixed spice if you like. Then beat up an egg or two with some milk and pour this over the contents of the dish, until it reaches the top layer of bread in the baking dish. Bake for about 40 minutes, or until well-browned in a medium oven.
2. Bread pudding. Make stale bread into crumbs. Add raisins, sugar, spices in whatever proportions please you (or whatevever Granny's recipe dictates). Some people even add lemon rind or vanilla. Mix with milk and beaten egg. Either put the slurry into a well-greased pudding basin and steam for an hour or two, or put it into a well-greased baking dish and bake in a medium oven till well-browned. (About 180C for 45 minutes in my oven.)
These recipes actually taste better than the instructions might suggest. I like them occasionally with either brown bread or malt loaf.
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Totally yummy and a personal favorite - Darn this diet to hell and back!!!!!