bread pudding with water instead of milk

Amount is based on available nutrient data. Break bread into small pieces into an 8 inch square baking pan. Tony Flanigan from East London, South Africa on May 26, 2012: After Teresa and my daughter, YOU are my favourite woman. . Do give it a try it’s honest worth it! That looks delicious! Beat together the eggs, melted butter, vanilla and milk. Method: 1. Privacy policy, Easy to make Kids love it.... If only we had some bread in the house. Smells lovely. Only difference is we’ve always soaked the bread in strong cold tea, (3-4 tea bags per1.5L water.) i’m disabled and my hands are a bit too far gone for sorting out butcher’s suet though have done it that way when I couldn’t get packet of suet. We hope you like it and look forward to hearing from you, thanks. Would definitely like to try this. Diana Grant (author) from London on May 26, 2012: Cook it this weekend, whilst it's hot off the press, fresh in your mind, and pervading your senses! I didn't tweak the recipe at all - perfect just as it is! We’ve never done it, but we assume you can because of the fat content. this link is to an external site that may or may not meet accessibility guidelines. Hi, my nan and mum use to make this, but she passed away before she I got to know how to make it. Thank you for the recipe Shiran, I have finally made my first bread pudding and love it . It’s layers of bread mixed with a delicious, creamy custard made from eggs, sugar, and either cream or milk. Sweet. One of them even got emotional over the memories it brought back. I loved it. This will be my fourth attempt. There’s nothing like food that brings up good memories It sounds great for the holidays! All Rights Reserved. I like your suggestion to brûlée the top. My Welsh grandmother used to make this and called it Wet Nelly. Oh and I didn't use any raisins. I don’t think Atora is available in Australia, unless someone can help me find it here. Great old-fashioned recipe guys, the use of suet is a must. I thought I would never get to make it like my mum or nan. I prefer the packet suet. My family and I love this recipe. Now I know why. Bread pudding can be served warm or cold. And, since there’s probably no real milk in the frosting, us lactose intolerant folk will have an easier time with this bread pudding recipe. {\fonttbl\f0\fswiss\fcharset0 Helvetica;} Oops! Add cream and vanilla extract, and whisk to combine. Thanks. Highlight the recipe, press ctrl+P, then select print selection on printer settings. Powered by the Parse.ly Publisher Platform (P3). Percent Daily Values are based on a 2,000 calorie diet. My husband loves bread pudding. Jenn from Pennsylvania on August 28, 2012: Great recipe idea! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. In my recipe, the casserole won’t be full of custard after baking, but if you find that you prefer more, simply make extra custard next time with the same amount of bread. I have never used milk,eggs,flour,or butter but all other recipes say to do so,anyway here goes let you know the result and thanks again x. Can’t wait to make this bread pudding. I like to use Challa, but you can also use French bread, brioche (delicious! This is a desert that is ready in 45 minutes and is perfection. thanks for your recipe. Comes out just like yours too! Bake in the oven for about 45 minutes, until the mixture is set and the bread is a golden brown. The bread can’t be fresh, and it should sit at room temperature for a day to let it dry up a little. Thank you so much for this recipe! My Mum always used vegetable suet and I now use vegetable oil and add an egg, gorgeous hot and cold! -  LOL, Seriously though wonderful reader, we would appreciate your feedback on this or any other part of our blog. Yes we are in UK. If you like your bread pudding full of custard after baking, make the same amount of custard in this recipe and use less bread (or use the same amount of bread and use more custard), because the bread will soak up most of the liquid. I am including this in my Recipe Index for HubPages. Preheat the oven to 350. Mom always used sweet French bread. Dear Brexiteer. It was delicious and just how I remember it and I know it will bring tears to his eyes. Hope you enjoy it Linda! thank you so much i made this with my dad when i was little dad never measured things out so when i try to make it. Now add the mixed fruit to the bread pulp and mix, then add the suet and the sugar spice mix and mix it all together. I've been appreciating you for a while and would give you 10 stars if I could! Drizzle melted butter or margarine over bread. This would make a great 'last minute' dessert. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 2 tablespoons brown sugar to spinkle over the top. My husband and I loved it. Change ). It also depends on how much time you let the bread soak prior to baking. I made your bread pudding and he was raving. Let cool. There are some companies that do frozen deliveries now. Ellen fine tuned this recipe for her family ... this is how I fine tuned it for ours. Suet in the UK can be sold mixed with flour to keep it dry and we would use something like that. Change ), You are commenting using your Google account. Over baking will make the bread dry. Be the first to rate and review this recipe. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts You always buy too much bread over festive period. Add the rest of the bread in a layer and scatter the rest of the raisins, currants or sultanas over the bread. Hope you enjoy it! Serve the bread and butter pudding hot, with custard. My mum used to make this for the family, and i want to make it for mine. I seem to remember mum using milk as well sometimes, although I am not sure she ever steamed it, must give that a go when we finally get our new kitchen! This recipe was the closet I have come. Every recipe for bread pudding i found didn’t include suet, until i came across yours. Squeeze out as much water as you can then add the butter, 200g sugar, fruit and spices, and mix well. A large – very large – slug of whisky with some water to soak the fruit overnight really does improve the flavour. Let us know how you get on? I doubled the recipie, changed the milk into heavy whipping cream, and instead of useing french bread or raisins I used petridge farm raisin swirl bread. thanks Pam! Diana Grant (author) from London on November 05, 2012: That's good news, 2patricias, and thank you. In a large bowl, mix together bread cubes and pecans. We use more bread, add a slice of multi-grain or anything stale (like that 1 leftover hamburger bun), take off some of the crust on the bread but just cube it and fill the pan 3/4 full. I always make this for the new year! So wasn’t sure how much bread weight wise I would need for the recipe. So many of us grew up on this! Thank you, thank you, We were away over the weekend and I haven't stopped since we got home to shop or to bake a new loaf. Confirmed for me my old mums recipe that I have now handed down to my 47 yr old son We love this plain yet delish recipe. Judy x. Marc, I’ve made bread pudding for literally half a century, using my mothers’ “recipe”….she never weighed anything and she never ever used suet. Basically it’s a fat and works in the same way as butter or lard would. This looks so so good, Shiran! What a great idea!!! We think about 800gms to a kilo. Add the sugar and mix until dissolved. Keep checking as cooking time will vary depending on how deep the dish is. The brand I like is Bird's Custard Powder. Great recipie! The email addresses you've entered will not be stored and will only be used to send this email. Glad you enjoyed it! While most recipes suggest anywhere from a few minutes to overnight in the fridge (good if you want to make it ahead and bake in the morning), I find it enough to let my bread soak for an hour. But you can—just read the instructions below, and you'll see what I mean. 100g/3 ½ oz suet yes this is like the recipe i worked out as a teenager , way back when, , i used water not milk, margerine not suet , mixed fruit and a tbs of golden syrup, i am surprised at the covering with foil. We use 3 eggs and 1 1/2 to 1 3/4 cups milk. We thank you so much for your comments and appreciate your candour. Pour the warm milk (or milk and water mixture) over the bread. Sorry, your blog cannot share posts by email. So if anyone wants to tell us how, we will try to include in future! Might just try doing that and will let u know thanx. Thanks Cherie! This is a great, easy recipie! Add comma separated list of ingredients to include in recipe. I didn't tweak the recipe at all - perfect just as it is! Mouth watering now! ). Lots of luck and happiness Post was not sent - check your email addresses! I made it for my mother todayand she was delighted! ... (no scalded milk or water … She never weighed anything she used to just say oh you will know hence ive been trying to find a recipe for years as she died a few yrs ago.

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