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Showing 1-3 of 3
By ann teapot
on January 23, 2003
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. Annpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 20, 2003
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 18, 2004
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (251 g)
Servings Per Recipe: 1