Bread Pudding (Alternative Version) by brianjwood

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Bread Pudding (Alternative Version)
Submitted by brianjwood on April 19, 2005 at 5:42 am

DESCRIPTION
Bread Pudding (Alternative Version)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
jennymitch, as promised, genuine British bread pudding.
Ingredients: 8 oz bread, stale is best, with crusts removed. Can be white or brown; 1/2 pint milk; 2 oz butter, melted; 3 ozs soft brown sugar; 2 level tsps mixed spice; 1 egg beaten; 6 oz mixed fruit, currants, raisins, sultanas,candied peel; grated rind of half an orange, freshly grated nutmeg, say 1/2 tsps.
Method: Pre-heat oven to180C. Take a 2 to 2 1/2 pint baking dish and butter it well (not the butter above); Break the bread into smallish sized pieces and place in a bowl; pour over the milk,give the mix a good stir, thenleave to soak about 30 mins until the milk is fully absorbed; now add the melted butter, the sugar, mixed spice and beaten egg; using a fork, beat the mixture well until no lumps remain, then stir in the mixed fruit and orange rind. Spread the mixture in the baking dish, and sprinkle over the grated nutmeg. bake in the oven for about 1 1/4 hours - you can test after an hour by pircing the centre with a metal skewer - if it comes out clean, it is done. Cool and enjoy, or serve hot, traditionally with custard, but a white brandy sauce goes well too. Me, I steal it when cold, run into the garden, hide, and scoff it!
Now, that's the REAL bread pudding. What follows is what people often call bread pudding but isn't - it's bread and butter pudding, equally delicious but totally different in texture and taste.
B & B Pudding (4 - 6 servings)
Ingredients: 1/2 pint milk; 1/8th pint double (heavy) cream;grated rind of half a small lemon; 2 oz castor sugar (that is fine sugar, don't know what you call it there);3 eggs; 8 slices of white bread (from a small loaf) buttered generously; 1/2 oz candied orange or lemon peel, chopped small; 2 oz currants; fresh grated nutmeg.
Method: Pre-heat oven to 180C. Butter a 2 pint oblong baking dish well; cut each buttered slice in half, leaving crusts on. Layer half the slices into the dish, sprinkle the candied peel and half the currants over, then cover with the reamining bread and add the reamining currants. In a jug, add the cream to the milk and stir in the caster sugar and grated lemon peel. Whisk the eggs in a separate bowl, then add to milk mixture. Pour this over the bread in the baking dish, sprinkle with grated nutmeg, and bake for 30 - 40 minutes. Serve warm, with cream, custard, ice cream, whatever you like. I've done it with maple syrup, but then, I'm a pig!

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