Recipe by French Tart
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!
Top Review by aliciafilliol
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
- 8 ounces sliced white bread, crusts removed or 8 -12 slices white bread, depending on the thickness
- 2 -3 teaspoons mixed spice
- 6 ounces sultanas (all mixed together) or 6 ounces raisins (all mixed together) or 6 ounces currants (all mixed together)
- 4 ounces candied peel
- 10 fluid ounces milk
- 4 tablespoons brandy
- 3 ounces butter
- 4 ounces soft brown sugar
- 2 eggs, beaten
- 1 orange, zest of, grated
- 1 lemon, zest of, grated
- 1 tablespoon demerara sugar
- grated nutmeg
Directions See How It's Made
- First marinate the fruit & peel in the brandy - set aside.
- Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
- Pre-heat oven to 180C/350F/Gas 4.
- Melt the butter in the microwave or a small saucepan.
- 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.
- Tip it all into the milk soaked bread.
- Mix it all together - and then pour into a well buttered baking dish.
- Sprinkle demerara sugar on top & add some grated nutmeg if you wish.
- 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!
- Cut into squares - serve warm with cream, ice-cream or custard.
- As a final flourish - you can also grate some orange zest over the cream etc!
- N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.