Bread Pudding

 

Adapted from my mother’s Farmhouse Cookery book. This works just as well with Gluten-Free bread.

Easily adaptable to dairy free

Serves 12 (or less depending on the size of the squares!) 

Ingredients

8 thick slices day-old white bread (or substitute for Gluten Free if needed)

300ml milk (or dairy free alternative – I use oat milk)

1 eating apple, cored and grated

350g mixed dried fruit

50g chopped mixed peel

3 tblsp soft, dark brown sugar

2 tblsp Matthew’s Preserves Three Fruit Marmalade

40g self-raising flour (or gluten-free if needed)

2 eggs, beaten

1 tsp lemon juice

1 tsp cinnamon

125g butter (or dairy free alternative), melted

 

Method

1. Break the bread into small pieces and place in a mixing bowl. Pour over the milk and leave to soak for 20 minutes until soft. Beat well with a fork to form a smooth, lump-free mixture
2. Add the apple, dried fruit, mixed peak, and stir in all the remaining ingredients, except the butter.
3. Stir half of the melted butter into the bread mixture and beat well.
4. Spread the mixture into a greased tin (28x20cm) and pour the remaining butter evenly over the top.
5. Bake in a preheated oven at 150^oC for 2 hours, then increase the temperature to 180^oC and bake for a further 30 minutes. If it starts to brown too quickly, you may need to cover the top with foil.

 Enjoy warm on its own,or with custard, or just a good cup of tea.