Fruity Bread Pudding is a dish my grandma used to make for when we got back from school in the old days. The crunchy topping with the silky creamy underneath with lovely soft sultanas meant the walk home was often a run. If this wasn’t enough the cinnamon and vanilla extract adds a beautiful warmth and subtle aroma and flavour. The all combine to create a perfect budget friendly dish. Serve as a dessert/pudding or as a snack.
Try serving with a spoonful of double cream, a scoop of ice cream or a dollop of crème fresh for a simply amazing dish. Fruity Bread Pudding uses left over bread with the best being sourdough, brioche and French bread. These breads are study enough to be soaked without turning to mush.
I make this in advance as it stores sell in the fridge, tightly wrapped for three days. Also it can be frozen but wrapped tightly in 2 layers of foil and cling film/plastic wrap. It will be fine for 3 months and fully defrost in the fridge overnight before reheating.
Fruity Bread Pudding
Ingredients
- 6-8 slices bread cut/torn into chunks
- 4 large eggs free range
- 475 ml milk full
- 170 g caster sugar
- 30 g unsalted butter melted
- 120 g sultanas raisins
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Turn on the oven and preheat to 175C/350F/Gas Mark 5
- Put all of the torn-up bread into an oven proof dish and add the sultanas. Mix well so the sultanas are spread throughout the dish.6-8 slices bread, 120 g sultanas
- Pour over the melted butter.30 g unsalted butter
- In a medium mixing bowl combine the eggs, milk, cinnamon, caster sugar, vanilla and stir/whisk until completely mixed.4 large eggs, 475 ml milk, 170 g caster sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract
- Pour the milk/egg mixture all over the bread and gently push down so the bread is actually soaking in the liquid.
- Place the dish onto a baking tray and place in the preheated oven for 40-45 minutes or until the top is golden brown and slightly springy when depressed.
- Serve with ice cream, cream or crème fresh.
