General Chat

It's fine with wholemeal Liz, or any mixture of bread you have handy. I save any odd ends of bread I have left in the freezer till I have plenty and then make a big pudding with those. The only bread I don't like using is the cheaper white sliced bread. Put it in water and it turns into something resembling wallpaper paste.

Yes I realised they are different. I shall have to try breadpudding but we only have wholemeal type bread so will have to get a loaf of white, not sure it will be nice with brown bread

Lizx

Tesco's USED to sell bread puddin'

Bob

Liz, bread pudding and bread and butter pudding are completely different. I'm not very keen on bread and butter pudding but, on the rare occasions I do make it, I use the same method as you.

As Sharron says, bread pudding doesn't have milk and I don't even put egg in mine. A lot of the smaller independent bakers sell it with their cakes. It's usually cut into squares and is normally pretty good, though nothing quite beats a home made one hot from the oven and then cold over the next day or two.

I'm drooling again...

What you are making is bread and butter pudding.

There is no milk in bread pudding. Bakers often sell it as cake and you must have seen it.They use the left over loaves from the previous day.

Bread and butter pudding, I make with buttered slices quartered and layered with fruit soaked in a mixture of egg, milk and vanilla extract. Sometimes I put jam on the bread if I am feeling extravagant but that doesn't happen very often.

My way must be cheaper. I often do it and leave egg and milk to soak in then cook in microwave for a few mins or so then into the oven to get a crispy top. I only use a scraping of butter or marg on the slices of bread and if I use fruit bread (usually reduced to under 50p) don't need to add fruit. I have just had an idea, next time I make it I will try using coconut oil on the slices instead .

Less fattening too

Lizx

My way must be cheaper. I often do it and leave egg and milk to soak in then cook in microwave for a few mins or so then into the oven to get a crispy top. I only use a scraping of butter or marg on the slices of bread and if I use fruit bread (usually reduced to under 50p) don't need to add fruit. I have just had an idea, next time I make it I will try using coconut oil on the slices instead .

Less fattening too

Lizx

I have to make two............'er indoors likes it deep...where I like it a bit on the shallow side........

save the Toppers in the freezer till I've got about a loafful..
get my mixed fruit from Aldi....has glace' cherries in the mix....

did you know Sainsburys dont do the mixed spice refill thingies anymore?
Bob

I am a chucker and dolloper. cook my bread pudd'ns at 100c for hours. That way the fruit doesn't burn on the outside and you get plenty of pudd'n and not too much crust.

I can smell it and I'm drooling now Sharron.

When I was first married I asked my mother for her bread 'pudden' recipe. Her reply was to soak some bread, squeeze out the water, add fat, brown sugar, lots of fruit and loads of spice. When I asked how much of anything, the answer was "you'll know when it seems right". So that's my policy - don't bother with eggs, throw everything in, shove it in the oven, take it out of the oven and enjoy :-D

I have just finished the last bit of that one.

Have never made or eaten bread pudding - but love bread and butter pudding.

It does,it does!

...but gooey inside and much, much tastier than bread & butter pudding. :-D

Edit: My dad said it puts hairs on your chest - at least I believe that's how I achieved my 'chest wig' :-S

Soak bread, squeeze it out, mix with fruit,fat,egg, mixed spice. Bake at low temperature for bloody hours. Like cake.

So what is bread pudding Sharron?

Lizxx

I still have some left which may well become a bread and butter pudding.

Good plan :-D :-D :-D

Actually, I invested in a cheap loaf especially for the purpose.

I love bread pudding too.
Sadly we never have any bread left over for me to make it :-( :-( :-(