Traditional Fruity and Spiced Bread Pudding - With Brandy!

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A really fruity & spicy bread pudding which has a drop of brandy in it too! There are quite a few bread pudding recipes around, but this is the one I always make - it was my grandmother's recipe and I remember eating this at her house when I was little! I added the brandy one Christmas when I made this as a last minute Christmas-type pudding! You don't have to add the brandy - just add the fruit with the other ingredients, after the bread has been soaked in milk. Serve warm as a dessert with cream, ice-cream or custard. You used to be able to buy these in a local bakery where my grandmother lived - they were sold cold, I always prefer mine warm, but it's up to you!

Ingredients Nutrition

Directions

  1. First marinate the fruit & peel in the brandy - set aside.
  2. Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
  3. Pre-heat oven to 180C/350F/Gas 4.
  4. Melt the butter in the microwave or a small saucepan.
  5. In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again.
  6. Tip it all into the milk soaked bread.
  7. Mix it all together - and then pour into a well buttered baking dish.
  8. Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
  9. Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine!
  10. Cut into squares - serve warm with cream, ice-cream or custard.
  11. As a final flourish - you can also grate some orange zest over the cream etc!
  12. N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.
Most Helpful

the flavor of this pudding is fantastic, I had not candied peel and used a few pecans I had here. I used the brandy too!! As I don't have in my country mixed spices I used 1/4 spoon each of ginger, cinnamon and nutmeg. Really the best pudding

aliciafilliol August 26, 2009

Well, I used wheat bread, since I don't buy white very often, but it was a type without a strong flavor. I also couldn't get hold of the demerara sugar and am not wild about candied peel, so I left those out. Still, I don't think these changes could have altered the taste of the recipe that much. It was delicious, rich and just sweet enough.

echo echo January 25, 2007