Bread Pudding Recipe
Bread Pudding Recipe with Stale Bread, Milk, Eggs, Sugar, Cinnamon and Raisins
INGREDIENTS
1 1/2 Cups of Diced Stale Bread
3 Cups of Milk
2 Eggs, beaten
1/2 Cup Sugar
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 Cup Raisins
METHOD
Pre-Heat the Oven to 350F (180C, Gas Mark 4).
Soak the Diced Bread in the Milk for 10 minutes and then empty into a buttered ovenproof dish.
Combine the Eggs, Sugar, Salt, and Cinnamon and stir into the soggy Bread Mixture. Stir in Raisins.
Put the bowl in a pan containing about 1 inch of hot water and bake in the oven for 45 minutes, or until almost set in the center.
Serve with Lemon or Jelly Sauce.
Serves 4.
Based on the Bread Pudding recipe in:
The Complete Book of Desserts
by Ann Seranne (Faber and Faber 1964).