Bread Pudding

Use up your leftover bread in the kitchen with this bread pudding recipe. A traditional British dessert served with custard or cream.

45 Mins

4

Ingredients

8 Slices of White or Wholemeal Fletchers Bread

Currants, 350g

Mixed Peel, 100g

2 tbsp Mixed Spice

Milk, 500ml

Eggs, 3

Muscovado Sugar, 160g

Butter, 100g

Sliced Bread | Kara Foodservice | Leading Wholesale Food Suppliers
Sliced Bread | Kara Foodservice | Leading Wholesale Food Suppliers

Process

To make the filling, place Fletchers bread of your choosing into a blender and whizz into breadcrumbs, place in a large mixing bowl and add the currants, mixed peel, and mixed spice. Pour in the milk, eggs, muscovado sugar and mix. Set aside for 20 mins to allow to soak.

Place the mixture into a pre-lined oven proof dish before placing in a preheated oven for 1 hour or until firm. Bake at 180.

Once baked, turn out the tin and carefully pull off the paper. Cut into 8 squares, and drizzle over treacle and custard to serve.

This recipe uses

Sliced Bread: Thick Wholemeal Sandwich Bread

F01273

Sliced Bread: Thick Wholemeal Sandwich Bread

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