Ingredients with Measurements:
- 8 slices of white bread, crusts removed
- 1 cup of raisins
- 1/2 cup of currants
- 1/2 cup of sugar
- 4 eggs
- 2 cups of milk
- 1 tsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/4 tsp of salt
- 2 tbsp of butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease the baking dish with butter.
3. Cut the bread into small cubes and place them in the baking dish.
4. Add the raisins and currants to the dish and mix them with the bread cubes.
5. In a mixing bowl, whisk together the sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
6. Pour the egg mixture over the bread and fruit in the baking dish.
7. Drizzle the melted butter over the top of the bread pudding.
8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.
9. Remove from the oven and let cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 325
Total fat: 10g
Saturated fat: 5g
Cholesterol: 105mg
Sodium: 260mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugar: 36g
Protein: 8g
Substitutions for ingredients:
- White bread can be substituted with any type of bread.
- Raisins and currants can be substituted with any type of dried fruit.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the bread pudding.
- Add a splash of rum or brandy to the egg mixture for a boozy twist.
- Serve with a dollop of whipped cream or vanilla ice cream on top.
Tips and tricks:
- Make sure to remove the crusts from the bread to ensure a smooth texture.
- Soak the bread cubes in the egg mixture for at least 10 minutes before baking to ensure they are fully coated.
- Cover the baking dish with foil for the first 30 minutes of baking to prevent the top from burning.
- Let the bread pudding cool for at least 10 minutes before serving to allow it to set.
Storage instructions:
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the bread pudding in the microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the bread pudding in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle powdered sugar or cinnamon on top of the bread pudding before serving.
Pairings:
Serve with a cup of tea or coffee for a cozy dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad to balance out the sweetness of the bread pudding.
Troubleshooting advice:
- If the bread pudding is too dry, add more milk to the egg mixture before pouring it over the bread.
- If the bread pudding is too wet, bake it for an additional 10-15 minutes until it is fully set.
Food safety advice:
Make sure to store leftover bread pudding in the refrigerator and consume within 3 days.
Food history:
Spotted Dick is a traditional British pudding made with suet and dried fruit. This recipe puts a twist on the classic by turning it into a bread pudding.
Flavor profiles:
This bread pudding is sweet and spiced with cinnamon and nutmeg. The dried fruit adds a chewy texture and bursts of sweetness.
Serving suggestions:
Serve this bread pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
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Region: British