Prep 10 mins
Cook 30 mins
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.
- 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
- Cube the bread - about 1cm or 1/2 inch - no need to remove crust.
- In large bowl stir bread together with nuts and fruit then tip into greased ovenproof dish (mine was about 7"x11"x2").
- Heat the milk, stir in sugar, vanilla, nutmeg and eggs.
- Pour milk mixture over bread mixture and press down the bread so all gets moist.
- Sprinkle sugar over the top.
- Cook in moderate/hot oven for 20-30 minutes (until knife blade comes out clean).
- Flash under hot grill to caramelise the sugar if you wish.
- Serve warm with pouring cream.