What are your first thoughts when you hear the words Breading pudding?? Mine are not sooo good! I think of soggy bread that was baked and is just terrible and gross! Well that was my first experience with Bread Pudding! My second, was much different!!! And a good thing too! It was fabulous:) My husband is from England and likes bread pudding so he asked me to make some. My first thought was no way! I told him about my first experience. He told me that whatever I had was not bread pudding. So my wonderful husband found a picture of English pudding and a recipe and gave it to me. Sooooo that started my first adventure to baking Did you know that it in England when someone says they want pudding that they are talking about dessert in general. Not pudding like we think of when we hear the word. Knowing this helped me to realize this dessert is not like what I first experienced. It is actually moist but firm bars.Now, when my husband handed me that wonderful recipe for bread pudding I cringed inside because it is all measurements are done with the metric system. Ummm that just brings back thoughts of Chemistry class from high school. Here we go! I don’t like to convert recipes and who really in their right mind wants to weigh everything out EVERY TIME they bake! Not me that’s for sure! Well my husband did have a kitchen scale when we got married; so this recipe took me on an adventure and now I share it with you. All conversions are done with a little tweaking to the recipe because I never follow recipes to the tee! I like to experiment with them and make them my own! So you can say this is English Bread Pudding with an American twist!
Lets get started…
2 Tablespoons mixed spice
2 Cups Strong Black Tea
2/3 Cup Brown Sugar
7 Tablespoons Butter
2 Cups Raisins
1/2 Cup Flour
1 tsp Baking Powder
First of all, you will need stale bread.I don’t know about you but I don’t keep stale bread in my house. But I do keep all the heals of bread in the freezer to use a bread crumbs or to make homemade stuffing. So I took out 10 pieces of bread and put them on to a baking pan and let them thaw and stale overnight. In the morning mine were not completely stale. I took the bread and brook it into small pieces and baked at 170 F for about 40 minutes.
Mix with your hands until you have firm paste. Stir in the eggs, sugar, and butter. Add the raisins. Add the flour and baking powder and stir well. Spoon the mixture into the prepared pan and smooth the top.
Preheat the oven to 350 F. Bake for 30 minutes until the pudding is slightly puffed and crisp on top. Remove from oven and let cool before cutting into squares.