Traditional Bread Pudding

 

Traditional Bread and Butter Pudding

 

 

 

I've shown you on the Pasella video how to make a bread pudding in a cup, here is the traditional bread pudding made in your conventional or combination oven.  Use day old bread, cut the crusts off. Butter and spread with apricot jam. Cut into triangles, arrange in a heat resistant square dish and sprinkle a handful of seedless raisins over.  For six slices of bread beat together four eggs and 500ml full cream milk and 60ml (4 tbs) white sugar, you can add more sugar but I find the apricot jam enough sweetness, this is a personal choice.  Pour carefully over and allow to soak into the bread.  Now a hint that works well to give the edges that crispy look, melt 30ml (2 tbs) butter or margarine in the microwave oven and brush the ends of the bread.  Now the tricky part, how long and what setting. If you choose a combination setting of 160 degrees/50% microwave power, bake for 18 minutes.  If you use 200 degrees/10% microwave power, bake for 25 minutes.  Don't forget to place the dish on a low rack before baking.  Of course using just the convection oven then you need to preheat the oven on 150 degrees and bake for about 45 minutes.  I nearly forgot sprinkle cinnamon over just before baking.  That does it, delicious served with custard, ice cream or cream.

 

Serves four to six

 

 

What you need

 

 

6 slices white bread

Butter and apricot jam

4 large eggs

500 ml full cream milk

60 ml white sugar

Handful seedless raisins

Cinnamon