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    You are in: Home / Recipes / Bread and Milk Pudding With a Taste of the Middle East Recipe
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    Bread and Milk Pudding With a Taste of the Middle East

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Moyni's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cube the bread - about 1cm or 1/2 inch - no need to remove crust.
    2. 2
      In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2").
    3. 3
      Heat the milk, stir in sugar, vanilla, nutmeg and eggs.
    4. 4
      Pour milk mixture over bread mixture and press down the bread so all gets moist.
    5. 5
      Sprinkle sugar over the top.
    6. 6
      Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean).
    7. 7
      Flash under hot grill to caramelise the sugar if you wish.
    8. 8
      Serve warm with pouring cream.

    Ratings & Reviews:

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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
    33%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.8 g
    14%
    Cholesterol 62.6 mg
    20%
    Sodium 222.2 mg
    9%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 2.1 g
    8%
    Sugars 22.6 g
    90%
    Protein 7.7 g
    15%

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