Time 45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Yield Serves 4 Number Of Ingredients 10 Steps:
Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.
Time 2h20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Butter the slices all over, both sides and line the dish. Sprinkle over the dried fruit or other fruits (fig and banana – ). Sprinkle approximately 2TB brown sugar over that and add a cover of more buttered bread, covering all the fruit. Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle about 1TB more brown sugar over the top and then a little cinnamon, ginger and nutmeg. Bake in a low oven, approx 140C, 275F, for a couple of hours until it rises up and the sugar caramelizes on top. Serve hot with ice cream or cold with custard.
Yield Serves 8 Number Of Ingredients 9 Steps:
Combine milk and whipping cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Whisk egg yolks and 3/4 cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Set custard aside. Butter 9x9x2-inch glass baking dish. Spread 1/4 cup butter over both sides of bread slices. Arrange 1/3 of bread slices in single layer over bottom of prepared dish, trimming to fit. Sprinkle half of golden raisins and half of brown raisins over bread. Cover with another single layer of bread. Sprinkle remaining raisins over. Layer with remaining bread. Discard vanilla bean from custard; pour over bread. Let stand until some custard is absorbed, about 20 minutes. Position rack in center of oven and preheat to 350°F. Bake pudding until custard thickens and begins to set, about 20 minutes. Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes. Let pudding cool slightly. Serve warm.
Time 2h20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cut the buttered bread slices into quarters and arrange half in an ovenproof dish. Scatter over half the sultanas and 2 tbsp sugar. Repeat with the second layer of bread and scatter over remaining sultanas and 2 tbsp sugar. Make the custard by beating the eggs with the 2 oz sugar and milk. Pour over the bread. Leave to stand for approx an hour. Cook at 150 C for approx an hour until the custard is set, make sure the oven isn’t too hot as the custard will curdle.
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan. Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar. Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture. Bake in the preheated oven until golden brown and set, about 30 minutes.
