Wholemeal Bread Pudding

    Wholemeal Bread Pudding

    (28)
    31saves
    45min


    48 people made this

    About this recipe: This bread pudding recipe is to die for, and the wholemeal bit makes it healthy, right? Wholemeal bread is cut into cubes, soaked in milk and egg, then combined with raisins, mixed fruit and spices. Truly spectacular!

    Ingredients
    Serves: 12 

    • 300g cubed wholemeal bread
    • 300ml milk
    • 1 egg, beaten
    • 75g butter, softened
    • 125g sultanas or raisins
    • 40g mixed fruit
    • 110g dark brown soft sugar
    • 1 tablespoon ground nutmeg
    • 1 tablespoon ground cinnamon

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, dark brown soft sugar, nutmeg and cinnamon. Mix well. Press the mixture into a 23cm square baking tin.
    3. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (28)

    1

    I've used this a couple of times with variations.  -  02 Apr 2014

    by
    47

    Darvulya, Plum pudding, or christmas pudding as we brits call it is made from Suet and is steamed. This recipe IS the British Bread pudding that we all grew up on, smells and tastes fantastic. I also used left over cake (i carve and make Birthday cakes) If you are looking for that great stodgy heart warming dish you grew up on, bake this, sprinkle some sugar on top, grab a cuppa and enjoy. Thanks for taking the time to list this for us all to enjoy!!!  -  12 Oct 2008  (Review from Allrecipes US | Canada)

    by
    24

    If you have any of this pudding left over. When cold, cut into thick slices, melt butter in skillet and fry the slices until golden borwn and sprinkle with Demerara sugar. Serve with whipped cream or ice vanilla ice-cream.  -  14 Oct 2005  (Review from Allrecipes US | Canada)

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