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+---
+title: Bread Pudding
+tags: ['dessert', 'bread', 'sweet', 'spice']
+date: 2022-09-02
+author: 'Jeremy Petch'
+---
+
+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.
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 1hr 20 min
+- 🍽️ Servings: 4
+
+## Ingredients
+- Bread (Any type, as much as you want to use.)
+- At least 600ml (20fl oz) Milk
+- 1 Egg 
+- Granulated white sugar
+- Whole Nutmeg (at least 1 nut)
+- ~300g Sultanas (Adjust to your preference)
+- 2 Bay Leaves (Optional)
+- Almonds (Optional)
+
+## Directions
+Preheat the oven to 150C (302F)
+1. Soak the sultanas in water until they become more swollen, overnight if you have time.
+2. Tear the bread into strips and place in a baking tin
+3. Whisk the milk, eggs and sugar to taste, creating a custard. (this is the main way of adding sweetness.)
+4. Grate the nutmeg into a bowl (use a cheesegrater. This will take a while but is worth it)
+5. (Optional) Crumble the bay leaves and add the almonds into the nutmeg
+6. Whisk the spice mixture into the custard mixture, *leaving a small amount spare for sprinkling*
+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.
+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.
+9. Add the rest of the spice mixture to the top, with some sugar; again to taste.
+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.
+11. (Optional) Once cool, put in the fridge over night to solidify more; it is more delicious after a day in the fridge.
+Enjoy!