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.
Time 1h Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot. In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Time 2h Yield Cuts into 9 squares Number Of Ingredients 10 Steps:
Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice. Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Time 47m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Set oven to 350°F. Set oven rack to second-lowest position. Prepare a 9-inch baking dish. For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat. In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well. Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside. Spread 1/4 cup soft butter on bottom and sides of baking dish. Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit). Sprinkle half of the raisins over bread. Cover with another single layer of bread slices. Sprinkle the remaining raisins over the bread. Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins). Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes). Position rack to second-lowest position. Bake for about 20 minutes, or until custard thickens and begins to set. Remove from oven and set to broil. Sprinkle 2 tablespoons sugar over hot pudding. Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn). Serve warm.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Soak bread in water for 1/2 hour then squeeze out water and drain. Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.
Time 4h20m Yield 8 to 10 servings Number Of Ingredients 27 Steps:
In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months. To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes. Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners’ sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.
More about “english bread pudding recipes”
Time 1h25m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan. Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well. Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes. Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes. Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners’ sugar and mix well. Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
