We’re well into January, and I’m still finishing off all of the Christmas treats. However, if you still have any kind of sweet breads (fruit loaves, panettone, pandoro, etc) you’ll probably find that they are a bit dry by now. So, as I firmly believe in “waste not, want not”, dry sweet bread calls for bread pudding! Yay! Here is what you’ll need:
4-5 cups of cubed sweet bread
- 1/2 cup sultanas
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 2 eggs, beaten
- 1/2 tablespoon vanilla
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
First, cut up all of your dried out bread into cubes. Toss in the raisins, making sure they are well distributed. Pack the bread and raisins into a greased baking dish.
In a medium sauce pan, heat the milk and butter on low. Do not boil! Just warm enough to melt the butter. Add the sugar and mix well, taking the pan off the heat.
In a separate small bowl, beat the eggs and add the vanilla, cinnamon, and nutmeg.
Pour the egg mixture into the milk, butter, and sugar mixture. Make sure to whisk very well to avoid a scrambled egg consistency when baked.
Pour the liquid mixture slowly over the bread, trying to distribute it as evenly as you can.
You really want to make sure all the bread is moist. It sometimes helps to press the bread down so it absorbs as much of the liquid as possible.
Bake at 180 C / 350 F for 40-50 minutes. When it comes out of the oven, it will look as if it has risen. As it cools, it will lower.
And there you have it, Sweet Bread Pudding! It’s warm, delicious, and easily made with ingredients you probably already have in your kitchen. For mine, I used the rest of a Dutch gingerbread loaf and part of a fruit loaf I got at Sainsburys. The combination of breads made for a nice winter treat, perfect for a dreary, Sunday evening. As you can tell, dieting isn’t really a New Year resolution for me! If anything, I’ll be a wee bit warmer this winter. Anyway, stay dry out there Bristol and try baking a bread pudding to warm up your winter day. Thanks for reading and Happy Eating!
BRISTOL IS HOME 
I love your beautiful red pie dish!
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