Use up your leftover bread in the kitchen with this bread pudding recipe. A traditional British dessert served with custard or cream.
8 Slices of White or Wholemeal Fletchers Bread
Mixed Peel, 100g
2 tbsp Mixed Spice
Muscovado Sugar, 160g
To make the filling, place Fletchers bread of your choosing into a blender and whizz into breadcrumbs, place in a large mixing bowl and add the currants, mixed peel, and mixed spice. Pour in the milk, eggs, muscovado sugar and mix. Set aside for 20 mins to allow to soak.
Place the mixture into a pre-lined oven proof dish before placing in a preheated oven for 1 hour or until firm. Bake at 180.
Once baked, turn out the tin and carefully pull off the paper. Cut into 8 squares, and drizzle over treacle and custard to serve.
This recipe uses
Sliced Bread: Thick Wholemeal Sandwich BreadView Product