Bread Pudding

This is one of my favourite ways to use up left over bread and I have been using the same base recipe for years...because it works.  Taken from Delia Smith's Complete Cookery Course...the original edition.  It is a brilliant book that I go to for all the basics such as meat cooking times, scone, pancake and batter recipes along with all the traditional recipes too.

This is the basic bread pudding recipe but you can 'switch it up' by changing the mixed fruit to a blend of dried pineapple, dried cherries and dried mango.

The bread pudding in the photo was actually made with a stale spiced loaf that already had the sultanas and spices in.  Work with what you have!  Delia says to cut the crusts off the bread but I have found that if you soak the bread for a bit longer it isn't necessary.

8 oz bread brown or white (225g)
Half pint milk (275 ml)
2 oz butter, melted (50g)
3 oz soft brown sugar (75g)
2 level teaspoons mixed spice
1 egg beaten
6 oz mixed fruit (175g)
Freshly grated nutmeg

Pre-heat oven to Gas 4, 350F (180C)

Butter a 2 - 2 and a half pint (1.25-1.5 litre) baking dish.

Break bread into pieces, place in bowl.  Pour milk over, stir, leave for 30 minutes till well soaked.

Add melted butter, sugar, mixed spice and egg.
Beat with a fork till no lumps remain then stir in fruit and rind.
Put in dish and sprinkle with nutmeg.
Bake for about one and a quarter hours.

You can sprinkle the top with demerara sugar when it comes out of the oven if you wish.