It's unavoidable to have leftover bread slices when breakfast is most of the time bread. and buns. Over the week, I have accumulated about 4 cups of bread and it's high time I 'get rid' of them. Fastest way I believe is making Bread Pudding or breadcrumbs.
Bread pudding is an old fashioned dessert [but I'm having it for breakfast] that had its humble beginnings in the 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.
Here 's the simple recipe with 2 parts to prepare, the bread cubes and custard to moisten the bread. I baked this quantity in 2 x 6" square baking tins [cos' I'm giving 1/2 portion to my neighbour]. You can use a 7" or 8" square tin, the difference is only in the thickness of the pudding.
Ingredients
[serves 4]
4 cups of bread cubes [diced bread slices]
1/2 cup raisins [you can use any other dried fruits]
2 eggs
2 eggs
350 ml milk [can use 1/2 cream and 1/2 milk for richer flavour]
40 gm sugar
1 tsp vanilla essence
2 tbsp melted butter
1/2 cinnamon powder [optional]
30 gm toasted walnuts - chopped
crumble toppings [optional]
2 tbsp melted butter
1/2 cinnamon powder [optional]
30 gm toasted walnuts - chopped
crumble toppings [optional]
- Greased baking pans with butter and sprinkle a little flour on the base and sides.
- Place the diced bread and raisins in the baking pans, evenly spreading them. Set aside.
- Whisk sugar and eggs until creamy and light [this step is for a light and fluffy textured bread pudding]. Then add in vanilla essence and cinnamon powder. Whisk for a second to mix well. Add in the milk and melted butter. Stir to combine well all the ingredients.
- Gently pour egg and milk custard mixture all over bread. Press down a little with a spatula to cover bread with custard.
- Sprinkle the toasted walnuts and crumble toppings on top. Leave for about 1/2 - 1 hour to allow bread to soak up the custard.
- Steam-bake in preheated oven at 150 degrees C for 1 hour. Remove and serve warm.
Crumble Toppings
20 gm castor sugar
25 gm butter
45 gm plain flour
- Use your finger tips to mix the ingredients until it resembles bread crumbs
- Keep in a container and store it in the refrigerator for later use.
I'm submitting this post to Aspiring Bakers#24 - Jellies and Puddings [October 2012] hosted by Charmaine of Mimi Bakery House
and also to Bake Your Own Bread hosted by girlichef
and also to Bake Your Own Bread hosted by girlichef
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