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38 lines
1.7 KiB
Markdown
38 lines
1.7 KiB
Markdown
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---
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title: Bread Pudding
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tags: ['dessert', 'bread', 'sweet', 'spice']
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date: 2022-09-02
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author: 'Jeremy Petch'
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---
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This recipe is designed to use up spare bread, so base the other quantities on the amount of bread, and how much liquid it can absorb.
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- ⏲️ Prep time: 30 min
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- 🍳 Cook time: 1hr 20 min
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- 🍽️ Servings: 4
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## Ingredients
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- Bread (Any type, as much as you want to use.)
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- At least 600ml (20fl oz) Milk
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- 1 Egg
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- Granulated white sugar
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- Whole Nutmeg (at least 1 nut)
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- ~300g Sultanas (Adjust to your preference)
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- 2 Bay Leaves (Optional)
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- Almonds (Optional)
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## Directions
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Preheat the oven to 150C (302F)
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1. Soak the sultanas in water until they become more swollen, overnight if you have time.
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2. Tear the bread into strips and place in a baking tin
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3. Whisk the milk, eggs and sugar to taste, creating a custard. (this is the main way of adding sweetness.)
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4. Grate the nutmeg into a bowl (use a cheesegrater. This will take a while but is worth it)
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5. (Optional) Crumble the bay leaves and add the almonds into the nutmeg
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6. Whisk the spice mixture into the custard mixture, *leaving a small amount spare for sprinkling*
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7. Take the sultanas out of the water, and add them to the bread in the baking tin. Mix thoroughly. Allow it to soak into the bread.
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8. Once the sultanas have mixed , mix the spiced custard into the baking tin. If you have added almonds, make sure they are distributed well.
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9. Add the rest of the spice mixture to the top, with some sugar; again to taste.
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10. Put in the oven for roughly 1hr 15mins. Poke with a butter knife in the centre once it looks ready. If wet, it is not done.
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11. (Optional) Once cool, put in the fridge over night to solidify more; it is more delicious after a day in the fridge.
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Enjoy!
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