This use to be one of my childhood favourites and still is and also has become one with my children too , a really easy dessert to make with very little ingredients as you will see below .. you just have to make this one .. happy baking
Here is a excerpt from Stephanie Jaworski about this dessert from the website joyofbaking plus a list of the ingredients you will need
Bread Pudding is an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was simply moistened in water, to which a little sugar, spices and other ingredients were added.
Fast forward to today and you will find that we still make our bread puddings with bread but the breads we use are often made especially for this dessert. The types are wide ranging; from brioche, challah, croissant, and panettone, to French, Italian and sometimes even raisin bread or scones. And unlike bread puddings of the past, we now moisten the bread in a rich mixture (really a custard) of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man’s pudding
Bread Pudding:
8 – 10 cups of bread cubes, cut into bite sized pieces
Note: Breads to use – French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones.
Fruit: (Optional)
1 large peeled and cored apple, diced
1 cup sultanas(raisins)
Custard:
4 large eggs
1 cup (200 grams) granulated white sugar
1 1 /2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
4 tablespoons (57 grams) unsalted butter, melted and cooled
4 cups (960 ml) of either half & half cream (10-18% butterfat), milk, light cream (18-30% butterfat) or a combination thereof
Variation: Can replace 2 tablespoons of the milk/cream with 2 tablespoons of brandy or rum.
Full written recipe is available on joyofbaking website please use the next page link below
