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Does anyone have an easy, tried and tested, recipe for bread pudding ?

I need this for mothersday.
I've never made it before.

I have googled, but it's hard to know which ones work or taste "traditional" and I don't have time to practice.

If any stampboarders can share their recipes (or ask the mrs) I would be very greatful.

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Collecting - Stamps, poster stamps and covers that feature Kangaroos.
Wanted: Illustrated Tourist cover of "Waratah Park", Sydney, NSW. Australia

Do you want "bread and butter" pudding, or "french" pudding.
Bake or microwave?
There's not a lot to it and it's hard to go wrong.

I loooovvve bread and butter pudding!

Michel's Patisseries used to sell a "french" pudding that was their (vanilla flavoured) version that was superb.

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Greg - Looking for Goulburn Australia Cancels and Grangemouth Scotland Cancels and Covers
Member of the S.T.A.M.P Club for Slightly Twisted And Mad Philatelists - Motto: "Bring back the lick!"

Traditional oven bake, bread and custard type pudding.
Is that called bread and butter pudding ?

I could try a microwave recipe if it tastes the same.

It's mums favourite but she didn't keep any of her recipe books.

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Collecting - Stamps, poster stamps and covers that feature Kangaroos.
Wanted: Illustrated Tourist cover of "Waratah Park", Sydney, NSW. Australia

Yes, that's bread and butter pudding ... my absolute favourite dessert.

"Bread and butter pudding recipe" brings up almost 2 million google hits. I can't recommend a recipe from that selection, but so far I haven't met a bread and butter pudding I didn't like.

For my taste, a sloppy one is better than a firm one. Firm ones are easily corrected by the addition of cream or ice cream. Always best served hot.

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A man might as well marry ... if he finds a good wife he will be happy ... if not, he will become a philosopher.
Collecting Greater New Guinea & Macropods (Kangaroos & Wallabies).

I got this off Trove, printed in the Perth Western Mail newspaper for 1887
So I guess it will be close to what mum had as a kid

Cut some bread and butter in slices, remove a portion of the crust, and place a row in a pie-dish, and sprinkle some washed and dried sultanas over.
Then place another row with more sultanas, and so on till the dish is full. Then crack four eggs, beat them well, and add
one pint of milk, with sugar to sweeten, also a little nutmeg pour this into the dish. Bake in an oven not too hot.
When done, sprinkle a little sugar (powdered lump) over, and serve.

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Collecting - Stamps, poster stamps and covers that feature Kangaroos.
Wanted: Illustrated Tourist cover of "Waratah Park", Sydney, NSW. Australia

Good luck with this Skippy....what time will you be plating up?

That sounds about right Skippy.

Get a good loaf of bread tomorrow ready for Sunday. Try Bakers Delight/Brumbies etc, not a $1.50 supermarket loaf with 50 numbers in the ingredients - you'll taste them!

My guess for the oven is 180c for about (?) 40 minutes, just watch for the top to start browning.

Nutmeg sounds good, but I thought it has a bit of cinnamon as well?

Don't make it a thin dish, make it deep enough, like a good lasagna.

Remember it's a favourite cheap "working class" desert.

Now I'm hungry....

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Greg - Looking for Goulburn Australia Cancels and Grangemouth Scotland Cancels and Covers
Member of the S.T.A.M.P Club for Slightly Twisted And Mad Philatelists - Motto: "Bring back the lick!"

I have looked all over for my trusty British Cookbook (which has never given me a failure, ever) but I think it went into a box for moving

I've found one that is very similar so I've changed it from memory, mind, I haven't made one for about 8 years and the memory is a bit....what are we talking about?

Preparation Time: 20 mins

Cooking Time: 30 mins (approx)

Serves: 6

Ingredients:

25g butter or marg
10 thin slices bread (1 or 2 day old bread is ideal. Cut off the crusts)
50g sultanas
2 tsp cinnamon powder
400ml full cream milk
2 large eggs
25g granulated sugar
nutmeg (grated)
extra marg (for greasing)

Extras: 1 litre (2 pint) pie dish

Method:

1. Grease the pie dish with the extra butter.

2. Butter each bread slice.

3. Cut into triangles.

4. Arrange a layer of bread, buttered-side up, in the bottom of the dish.

5. Add a layer of sultanas.

6. Sprinkle with a little cinnamon and sugar

7. Repeat the layers of bread and sultanas, sprinkling with cinnamon and sugar, until you have used up all of the bread.

8. Finish with a layer of bread, then set aside.

9. Gently warm the milk in a pan over a low heat to just below boiling point. It must not boil.

10. Break the eggs into a bowl.

11. Add three quarters of the sugar.

12. Whisk until pale in colour.

13. Add the warm milk to egg, whisking to combine.

14. Pour the custard over the prepared bread layers.

15. Sprinkle with nutmeg or cinnamon

16. Sprinkle with the remaining sugar.

17. Leave to stand for 30 minutes.

18. Preheat the oven to 180C .

19. Place the dish into the oven.

20. Bake for 30-40 minutes, or until the custard has set and the top is golden brown.

Try it tonight, once you start making them it becomes effortless oh! When I find my book I must give you the rice pudding yummy and nice to pop in the oven on cold winter nights. I'll never run out of puddings as my husband was crazy about his pud

Thankyou Brummie

I'll use your recipe, it's great!


yours has the cinnamon that Allanswood mentioned, plus 30 mins standing time, which I wouldn't have thought to do.


Rice Pudding too ?, yes please and Yummo.
I have tried to make that and it wasn't good
Mixing boiled rice into longlife custard and heating it up doesn't work

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Collecting - Stamps, poster stamps and covers that feature Kangaroos.
Wanted: Illustrated Tourist cover of "Waratah Park", Sydney, NSW. Australia

It is so simple Skippy and the best thing is people think you have been baking all day and because the smell is radiating through the house you are an instant miracle mum

I must admit I wouldn't even think to make one in a microwave, doesn't seem natural

All I do for creamed rice pudding is 1 cup of rice, ½ cup sugar in 1 litre of milk in a pot on the stove and cook (bring close to the boil then simmer slowy), until the rice is cooked and the milk reduces down to that gooey syrup.

Failing that its 99c a can at Aldi and not too bad warmed up!

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Greg - Looking for Goulburn Australia Cancels and Grangemouth Scotland Cancels and Covers
Member of the S.T.A.M.P Club for Slightly Twisted And Mad Philatelists - Motto: "Bring back the lick!"

Just to throw this into the mix. I have two family recipes: one from pre-WW1, and one from just before WW2. Here's the one from the 1930s -

Soak stale bread in an equal mix of milk & water ([8 modern slices equals] approx. 2 cups when squeezed). Add quarter cup butter, 1½ cups currants and/or sultanas, ½ cup sugar, 1 teaspoon grated nutmeg, and 4 (well) beaten eggs. Mix and bake 1 hour in a moderate oven.

One thing to remember. As Allanswood pointed out, DO NOT attempt to make this with homebrand supermarket bread. Most of the taste comes from 'real' bread, 'real' butter, and 'real' eggs. (Then again, as a kid I had 'real' milk!)

One other thing that most people forget is that traditionally this custard was placed in a dish of water (halfway up the sides) when placed in the oven. (Slow-combustion wood oven.) This stops the base from burning.

The original recipe was a bread custard. Over time it became the "bread'n'butter" puddin' most are familiar with.

FWIW, nutmeg was always the spice used (common folk like us couldn't afford the expensive stuff like cinnamon!)

Okay, now I'm hungry

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FORESTS OLD, PASTURES NEW
(An expert is one who knows more and more, about less and less)

So I guess I shouldn't explain how I make my 4 cheese baked cheesecake?
Although it's very hard to bake it and wait until the next day to have a bit, slice, chunk, slab!

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Greg - Looking for Goulburn Australia Cancels and Grangemouth Scotland Cancels and Covers
Member of the S.T.A.M.P Club for Slightly Twisted And Mad Philatelists - Motto: "Bring back the lick!"

Nobody has mentioned the obligatory "Hard Sauce".

Deb makes a great bread pudding.... sounds like several of the above ... definitely cinnamon.

But while it's cooling, she melts butter and sugar in a saucepan then adds in quite a bit of dark Rum..... applied generously to the slice of bread pudding it's to die for!

She doesn't make it very often as the Rum tends to evaporate out of her cupboard somehow. I'll email her for a comment.

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"Fairy Tales are more than true; not because they tell us that dragons exist, but because they tell us that dragons can be beaten."
G. K. Chesterton

Clara's recipe is out of this world.
I've eaten that one for the last 60 years.
Though don't get to eat it very often.

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If it erupts, don't blame me!!

Brummie's recipe is quite close to what I do.

A good bread is essential, it can be a bit stale, I prefer it that way. In French the recipe is called «pain perdu» i.e. «Lost bread», a way to use bread no longer fresh enough to be placed on the table. That is why letting stand at least 30 minutes before cooking is essential.

The secret ingredient for an outstanding bread pudding is MAPLE SYRUP!! Don't tell anyone.

I just don't know if it is available in Oz. If you can find it use it instead of brown sugar (I mix it with the beaten eggs and warm milk) and have some more on the table to pour over the hot pudding.

Enjoy.

Memphre