Bread Pudding was one of the first desserts we learnt to make in Domestic Science Class. The ingredients were easily available and it is easy to make. We had learnt to make Queen of pudding, which is, when the pudding comes out of the oven, you spread it with Red Plum Jam(We used this jam at home), and top it with meringe and bake it.
When we came to London, Bread Pudding was on the Dessert Menu in a lot of restaurants and was served with hot custard. The dessert is still very popular in England and Australia, There is a lot of variation to this pudding and a lot of different recipes to it. This recipe is by James Martin, a British chef and he does Food Shows on BBC Televison, England.
- 1 lt half and half(4 cups)
- 1/2 tsp vanilla essence
- 5 egg yolks
- 4 whole eggs
- 5 oz caster sugar(Berry sugar)
- 10 slices day old challah bread(egg Bread)
- 1 oz sultanas
- 2 oz butter, room temperature
- 1/2 lt vanilla ice cream or Custard
- Pre-heat oven to 350 degrees. Pour half and half into a saucepan, add vanilla and gradually bring to a boil.
- Place the eggs and sugar together in the mixing bowl and whisk together.
- While the cream is boiling, butter the bread and slice it into 3/4 inch strips and arrange them in a 9 x 9 inch pyrex dish.
- Sprinkle the sultans over the bread.
- Once the cream has boiled, take it off the heat. Add egg mixture and stir well.
- Using a sieve, strain the cream and pour over the bread, cover the dish with foil and bake in the oven for 15 to 20 minutes or until almost set.
- Remove from the oven, allow to cool.
- Serve with Vanilla Ice Cream or Custard.
You can use 6 large Croissant.
You can use 3 oz white chocolate. Add it with the egg mixture, and stir.
You can use 3 oz of Whisky or Rum.