creamdouble or heavy cream, or single or light cream~1 cupest.
mixed dried fruit with citrus peel~½ cupest.
dried cranberriesoptional~½ cupest.
soft light brown sugar~½ cupest.
ground cinnamon1 tsp
nutmegfreshly grated½ tsp
mixed spice1 tsp
butter
melted, plus additional butter for greasing
~4 tbspest.
coarse deera sugar~3 tbspest.
parchment paper~1 sheetest.
Steps
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1
Prepare your baking dish or tin to the approximate size shown on screen. Coat the entire dish with butter. Line it with parchment paper, leaving some edges extending above the rim, and grease the top of the paper with additional butter.
2
Tear the white sliced bread into small pieces and place in a large bowl.
3
Whisk the egg until combined. Add the cream and milk, whisking well until everything is completely blended together.
4
Pour the wet mixture over the bread in the bowl and give it an initial mix with a wooden spoon.
5
Add the mixed dried fruit with citrus peel and dried cranberries if using.
6
Add the soft light brown sugar.
7
Add 1 teaspoon of ground cinnamon and 0.5 teaspoon of freshly grated nutmeg.
8
Add the melted butter (microwaved on full power for 30 seconds).
9
Add 1 teaspoon of mixed spice.
10
Mix thoroughly using a wooden spoon or by hand, ensuring all bread is completely broken down. This is the first of three to four mixes.
11
Cover the mixture and let it sit for about 20 minutes, giving it a quick mix every 5 minutes.
12
Preheat your oven to 170°C (340°F or gas mark 3).
13
Give the mixture one more thorough mix with the wooden spoon, ensuring there are no remaining bread pieces.
14
Using a spatula, scrape the mixture into the prepared baking dish. Level it off but leave the top surface rough for a rustic appearance.
15
Sprinkle coarse sugar over the top.
16
Cover with a sheet of baking foil to prevent the top from drying out. Keep covered for 1 hour, then remove the foil for the last 15 minutes of baking to allow browning.
17
Place the pudding in the oven and set the timer for 1 hour and 15 minutes.
18
When 15 minutes remain, stop the timer and carefully remove the foil. Return the pudding to the oven, restart the timer, and bake for the final 15 minutes.
19
When baking is complete, test the pudding with a cocktail stick or skewer. If it comes out dry, it is done; if not, bake for 5 more minutes.
20
Let the pudding cool in the dish for 20 minutes.
21
Once cooled, use the parchment paper edges extending above the dish to easily remove the pudding onto a cutting board. The bottom piece of paper should slide out.
22
Cut into desired sizes using a sharp knife. Perfect squares look best.
23
Serve the bread pudding with homemade vanilla custard, vanilla ice cream, or a simple honey-lemon-whiskey sauce (2 tbsp honey, 1 tbsp lemon juice, 1 tbsp whiskey or brandy).
PrimedTableBETA
