Bread Pudding
Everyone loves a special treat at the end of a good, home-cooked meal.
Traditional bread pudding is one of the oldest, and most basic “comfort desserts”. First called “poor-man's pudding”, this dessert is first known to have originated in England in the 13th century. Considered an economical and hearty dessert, bread puddings were originally made from stale bread that was moistened in water, and then flavoured with sugar, spices and any available fruit pieces, before baking in the oven.
Try this Bread Pudding Recipe - just like grandma used to make.
12 |
Thin slices, day-old white or egg bread |
6 tbsp. |
Unsalted butter, softened |
¾ cup |
Seedless raisins |
3 |
Eggs |
2 cups |
Half and half cream |
1 cup |
Milk |
1 cup |
Brown sugar |
1 tsp |
Cinnamon |
½ tsp |
Grated nutmeg |
- Spread the bread slices with the butter.
- Layer them in a small baking dish, scattering the raisins on top of each layer.
- Beat together the remaining ingredients and pour them over the bread.
- Let pudding stand for about 15 minutes.
- Preheat oven to 350F.
- Bake the bread pudding until it is well browned and a knife tip inserted into its centre comes out clean, about 45 minutes.
Serves 6