Monday 4 July 2011

Drunken Whole Wheat Bread 'n' Butterless Pudding

This is the most adaptable throw it together thing you can make. You cannot mess this one up! Just get your feel for the ingredients and add an extra bit of milk, take away some bread, and voila you have a delicious anytime sweet treat, I made mine with a leftover loaf of whole wheat bread, and soy milk which adds to the fibre, also adds less fat and calories with the soy milk.

¼- ½ loaf of day old bread
1 ½ - 2 pints milk, or soy milk
4 large eggs
½ c brown sugar
½ tsp. cinnamon
1 tsp. vanilla
Pinch nutmeg
½ c raisins or sultanas soaked in Cointreau or amaretto (if you’re naughty)

To Start:
Slice the bread and dice it into 1 inch cubes, and leave them in the casserole dish you’re going to cook the pudding in, you want to dry it out and make sure it’s stale before you put it in the custard.
You can leave it out all day if you’d like. But 1-2hrs should be good.

For the pudding mix:
In a large bowl mix the milk, eggs, cinnamon, vanilla and nutmeg until the mixture is completely incorporated.
Next add the drunken raisins and about ½ of the liquor if you soaked them.

To Finish:
When your bread is stale and ready to be combined with the pudding mix, add the bread pieces slowly to the custard and press it down and make sure it all gets soaked in, and that there are no dry pieces of bread. Extra liquid is ok but you want to make sure that there is enough liquid to soak into each piece of bread, so by doing it slow you might not need all of your bread.
Pour back into your casserole, and make sure any extra liquid is all poured on top of the bread.
Bake for 40-50 minutes at 160C or ~350F.
This can be served with custard over the top or ice cream if you dare.

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