Bread Pudding

This is my healthier version of the traditional English Bread Pudding, that always called for suet (lard,) I used to add melted butter, but found that it isn't needed with all the moist fruit. I can't think of anything fruity or sweet that couldn't go into this pudding, great for all those left over bits and pieces, and no added fat! Add chopped nuts, also delicious. Serve warm or

• Ready In: 2 hrs
• Serves: 8-10
• Yields: 2 pans

Ingredients

• 1  loaf  stale bread (any combination of firm breads, i.e. French, Italian, hearty grain breads)
• 1⁄2 cup  dried fruit
• 1⁄2 cup  fresh currants
• 1⁄2 cup raisins
• 1⁄2 cup sultana
• 1⁄2 cup  mashed banana
• 1⁄2 cup  dried apricot
• 1⁄2 cup dates
• 1⁄2 cup fig
• 1⁄2 cup apple
• 1⁄2 cup marmalade
• 1  grated lemon, zest of
• 1  grated orange, zest of
•  breakfast cereal
• 1⁄2-3⁄4 cup porridge oats
• 1 -2  tablespoon wheat germ (optional)
• 1 -2  tablespoon flax seed (optional)
• 1  tablespoon allspice
• 1⁄2 cup dark molasses
• 1⁄2 cup brown sugar
•  applesauce (optional)

Directions

1. If mixture looks too dry, apple sauce may be added,consistency should be that of a fruit cake mixture.
2. If too wet add more oats.
3. Soak bread in cold tea or plain cold water until thoroughly soaked.
4. Drain into a colander, and using the base of a sturdy bowl, press out excess liquid.
5. Turn into a large mixing bowl, add all other ingredients, mix well.
6. May be cooked in loaf style pans, or square or rectangular glass pans, at 350 degrees for about an hour, until a knife comes out fairly clean.