Maltese Bread Pudding ( Using up Stale Bread)
- Reviews 1
Ready In: 1 hr 5 mins
Yields: 20 squares
Ingredients
- 1 loaf bread (a few days old)
- 50 g butter
- 125 g sugar
- 2 -3 eggs
- 1 apple, peeled and grated
- 5 tablespoons cocoa powder
- 200 g sultanas
- 200 g raisins
- 2 tablespoons candied peel
- 2 teaspoons mixed spice
- 1 teaspoon vanilla
- 1 tablespoon Scotch whisky (*optional)
- 1⁄2 teaspoon anise or 1⁄2 teaspoon fennel seed
- 1 tablespoon extra sugar
Directions
- Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
- Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
- grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
- Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
- Add the dried fruit and pulse until combined.
- spread in the baking dish and flaten surface with a spatula.
- Sprinkle the extra sugar and anise seeds on top.
- Bake for about an hour, until it feels firm .
- serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).
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