thank you Kari, it is a very old fashioned type recipe and sorry there are no quantities. I think it starts cause you don't really know how much stale bread you have. It maybe that Ive made it for so long (think my mum used to make it) I really now have to think about quantities and Im not sure. I never put more than 2 eggs in. What I suggest is after you have squeezed the soggy bread, spread it out into your baking dish and add the rest of the ingredients. Sugar I would sprinkle all over then mix, same with sultanas, maybe one apple is enough and say 2oz butter melted. I wouldn't make very much unless you have lots of people to feed, its quite a heavy recipe, in the days when we needed more of that sort of food. Please reply again and we can speak again. Ann
It is very hard to make a recipe like this with no quantities listed. If you were to submit a correction with amounts, I would love to try your version of this pudding. I am not sure I have ever had apples in bread pudding.
Thought I would be adventurous!!Read Ann's explanation and the result was a very tasty bread pudding!Used 4 thick slices stale bread,2 eggs,1/2c sugar,fruits, 1 tsp vanilla and 21/2cups milk and some freshly grated nutmeg.Baked it in a bain marie,that is how I always bake a bread pudding. Easy and tasty!