I’m not sure if you’ve ever tried bread pudding, but I absolutely love it, as does my 7 year old son! Apparently in the 11th Century it was known as ‘poor mans pudding’ but don’t let that put you off – it is basically a delicious, springy cake made from chopped bread, cinnamon and nutmeg. It is finished off with a lovely crunchy sprinkle of brown sugar. Oh, and since it contains wholemeal bread it also happens to be high in fibre.
I always choose bread pudding when I visit Gregg’s bakery, but didn’t realise how easy it would be to make it at home! Thank you to my sister-in-law’s mum for sharing the recipe from Sinless Snacks cookbook (which I have slightly adapted).
Bread pudding (makes around 12-14 slices)
300g wholemeal bread, cut in to 1 inch slices
300ml semi-skimmed milk
1 egg, beaten
110g brown sugar
1 tsp ground cinnamom
1/2 tsp nutmeg
Preheat the oven to 190 degrees/gas mark 5. Grease a cake or sandwich tin.
Place the chopped bread and milk in a large bowl and mix together well, helping the milk get absorbed. Leave for at least 5 minutes, then add all the remaining ingredients, except for 1 tbsp of the sugar. Stir well and press the mixture in to the cake or sandwich tin. Sprinkle the top with the remaining sugar.
Bake for 35-45 minutes, until golden brown (don’t worry if it feels springy). Remove from the oven, leave to cool, then turn out and cut in to slices.