OLD SCHOOL BREAD PUDDING

A classic bread pudding, packed full with dried fruit, spices & sugar.

Happy Friday!

This week we’re making a big ol’ slab of old school bread pudding. Now this isn’t to be confused with bread & butter pudding, they’re different desserts but they do share some similarities & are both equally delicious!

Bread pudding is made by mixing chunks of bread with milk, dried fruit, spices, sugar, zests, melted butter & eggs. You pop the mix into a tin, top it with a generous amount of demerara sugar then bake until set & the top is a deep golden brown. The result is a super squidgy, dense pudding that’s jam packed full of fruit & has a crunchy, sugary top. It’s absolutely delicious!

This is a proper old school recipe & is one my Great Grandad used to make by eye (he was a baker). I’ve based my recipe on how he’d make it but with some subtle changes to really bring it to another level! For mine, I’ve used several different types of dried fruit & soaked them in black tea before using, for extra flavour. However, you can use pretty much whatever dried fruit you like. I like to use whatever I have in my cupboard that needs using up.

So the classic way to serve bread pudding is with a cup of tea but it’s good on its’ own or served warm with vanilla custard.

Thanks for reading & happy baking! Enjoy this one, it’s an absolute belter…

Ben.