I concocted this with the Um Ali pudding I'd eaten in Egypt in mind - I had half a loaf of day old Turkish bread (known as Tennis Racket Bread in our house - it is oval and quilted and about the size of the head of a tennis racket). It also is like a cross between England's Bread and Butter Pudding and Bread Pudding (two similar sounding but rather different national treasures). I used nuts and fruit I had in the cupboard pretty much by the handful - I'm guessing at 1/4 to 1/2 cup most times.
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Units: US | Metric
- 1/2 loaf day old bread (about 250g)
- 1/4 cup walnut pieces
- 1/4 cup sliced almonds
- 1/4 cup dried apricot, diced small
- 1/4 cup pistachios
- 1/4 cup sultana
- 1 pint milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 2 eggs, beaten
- 1 teaspoon butter, to grease dish
- 2 tablespoons sugar, to sprinkle over
- 1Cube the bread - about 1cm or 1/2 inch - no need to remove crust.
- 2In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2").
- 3Heat the milk, stir in sugar, vanilla, nutmeg and eggs.
- 4Pour milk mixture over bread mixture and press down the bread so all gets moist.
- 5Sprinkle sugar over the top.
- 6Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean).
- 7Flash under hot grill to caramelise the sugar if you wish.
- 8Serve warm with pouring cream.
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Nutritional Facts for Bread and Milk Pudding With a Taste of the Middle East
Serving Size: 1 (134 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 277.5
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 2.8 g
- Cholesterol 62.6 mg
- Sodium 222.2 mg
- Total Carbohydrate 40.1 g
- Dietary Fiber 2.1 g
- Sugars 22.6 g
- Protein 7.7 g