Bread pudding

    1 hour 50 mins

    Here is a most accommodating pudding, since any leftovers will keep for about a week in an airtight container in the refrigerator.

    5 people made this

    Serves: 9 

    • For the Pudding
    • 250 g 2- or 3-day-old white bread from a sandwich loaf, crusts removed, cut into small cubes
    • 1 1/4 cups (300ml) milk
    • Finely grated rind and juice of 1 large orange
    • 2 tablespoons (30ml) brandy or rum (optional)
    • 3 eggs, beaten
    • 1/4 cup soft dark brown sugar
    • 11/2 cups mixed dried fruit
    • 1/3 cup chopped mixed citrus peel
    • 1/2 cup blanched almonds, chopped
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1 tablespoon treacle
    • 125 g butter, melted
    • 1 tablespoon caster sugar, for sprinkling
    • For the Custard Sauce
    • 4 egg yolks
    • 1 teaspoon cornflour
    • 1 1/2 tablespoons caster sugar
    • 2 cups (500ml) milk
    • 1–2 teaspoons (5-10ml0 Angostura bitters or 3 tablespoons (45ml) brandy or rum

    Prep:50min  ›  Cook:1hr  ›  Ready in:1hr50min 

    1. Preheat the oven to 180°C. To make the bread pudding, put the bread into a mixing bowl. Heat the milk to boiling point, pour over the bread and leave to soak for 20 minutes. Mash the bread with a fork, add the orange rind and juice, and the brandy or rum, if using. Mash again to remove any remaining lumps. Beat in the eggs, then add all the remaining ingredients, except the butter and white sugar. Mix well and then beat in the butter.
    2. Pour into a well-buttered 23 cm square tin and bake for 1–1 1/4 hours, or until firm and golden brown.
    3. While the bread pudding is cooking, make the custard sauce. Whisk the egg yolks well in a mixing bowl with the cornflour and sugar. Pour the milk into a saucepan and heat until it just comes to the boil, then whisk into the egg yolk mixture. Pour the mixture back into the saucepan and stir continuously over very low heat until the sauce is thick enough to coat the back of the spoon – on no account allow the sauce to boil or it will curdle.
    4. Alternatively, cook the sauce in a double boiler or in a mixing bowl over a saucepan of simmering water. Remove the pan from the heat and stir in either the Angostura bitters, for a spicy flavour, or the brandy or rum.
    5. Remove the pudding from the oven, sprinkle with the white sugar and cut into nine squares. Serve hot with the custard sauce or cold as a cake.

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    Reviews in English (5)


    best sgt...try lah  -  24 Dec 2010


    Made it more kid friendly. added raisins  -  02 Sep 2008  (Review from Allrecipes AU | NZ)


    loved it  -  02 Sep 2008  (Review from Allrecipes AU | NZ)