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Tuesday, August 10, 2010

Bread and Butter Pudding

I have never tried this before, although I'm coming from a family that cooks various dishes with left over bread.  There are so many of them, I wouldn't even know where to begin with.  I was thinking what to do with the spelt bread I made. For some reason we didn't get the chance to eat much of it.  I didn't want to just throw it away then I thought about this recipe I saw in my "Low fat cookbook".  I bought this book years ago.  The food photos in it looked amazing and super healthy.  You wouldn't think there was a bread and butter pudding in there.  Below recipe is adapted from the book.  It's been modified quite a bit because I didn't have most of the ingredients.  It would be great with any kinds of mixed fruit or even with just raisins.

Bread and Butter Pudding
(Serves 5-6)

50 g butter
8-10 slices of old bread (remove the crusts if possible)
1 cup of mixed dried fruit
1/2 cup of dried raisins
1/2 cup of sugar
1/4 teaspoon of grounded nutmeg
1/2 teaspoon of cinnamon
1 teaspoon of vanilla sugar or vanilla essence
2 eggs (beaten)
2,5 cups of milk

To start with, spread some butter with a spoon on both sides of the slices of bread.  Put the slices in a greased ovenproof casserole dish.  This should form your first layer.  Sprinkle half of the sugar, half of the fruits and spices.  In a bowl, mix milk, eggs and vanilla sugar together and then put half of this mixture over the first layer of bread.  Put the rest of the bread on top to form the second layer.  Pour the rest of the milk mixture on top.  Sprinkle the rest of the sugar, spices and fruits.  Bake it in the preheated oven (180° C/356° F) for 30-40 minutes.  It's an easy but delicious dessert. 

1 comment:

  1. Whoa this is SO MUCH better for you than normal bread pudding! So going to have to try it.