Bread Pudding is a perfect way to use leftover stale bread and can be served cold, or warm with custard.
Preparation Time: 15 minutes
Cooking Time: 1 hour or 1 1/4 hours at 180°C
Makes: 6 large servings
225g white or brown bread, crusts removed, and torn into pieces
175g mixed dried fruit
2 teasps mixed spice
50g melted butter
75g light soft brown sugar
1 large free range egg, beaten
Grated zest of 1/2 orange
Grated zest of 1 lemon
1 tbsp demerara sugar
Place the torn pieces of bread into a large bowl, add the milk and leave to soak for as long as possible.
Pre-heat the oven to 180°C.
Grease a baking dish measuring approximately 15.5 x 20cm, or 20 x 20cm.
Using a fork mix together the melted butter, sugar, mixed spice and beaten egg.
Add to the soaked bread, making sure there are no lumps.
Stir in the dried fruit.
Add the orange and lemon zest.
Transfer the mixture to the baking dish, spread evenly and sprinkle with the demarara sugar and the grated nutmeg.
Bake in the centre of the oven for a minimum of one hour, but it can take up to 95 minutes.