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August 2, 2011
English Bread Pudding
Treasured Desserts
Prep time:
40 minutesslow-cooker time:
3 1/2 to 4 hours“Grandma kept day-old bread on hand and transformed it into this delicious treat.”
Ingredients
Serves 6
- 16 slices day-old, firm-textured white bread (1 small loaf)
- 1 3/4 cups milk
- 1 (8-ounce) package mixed dried fruit
- 1/2 cup pecans or walnuts
- 1 medium apple
- 4 tablespoons butter, melted
- 1/3 cup firmly packed brown sugar
- 1 large egg, slightly beaten
- 1 teaspoon cinnamon
- 1/4 teaspoon each nutmeg and ground cloves
Directions
1
Tear the bread, with crusts, into 1- to 2-inch pieces.
2
Place bread in slow cooker. Pour milk over bread; let soak 30 minutes.
3
Chop dried fruit into small pieces; set aside. Chop nuts; set aside. Core and chop apple; set aside.
4
Stir dried fruit, nuts and apple into slow cooker. Combine butter, brown sugar, egg, cinnamon, nutmeg and cloves in medium bowl; mix well. Pour over bread mixture. Stir well to combine.
5
Cover and cook on LOW until skewer inserted in center of pudding comes out clean, 3 1/2 to 4 hours.
6
Spoon pudding into individual serving bowls; serve bread pudding immediately.
7
Garnish with additional dried fruits, such as cherries, cranberries, apricots or raisins, if desired. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma always used the type of bread called for in the recipe. She knew that substituting a different bread could affect the amount of liquid that is absorbed, which could make a big difference in the pudding. Grandma stored leftover bread pudding, covered, in the refrigerator for up to two days. To reheat the pudding, she would bake it, covered, in a 350°F oven just until warm.
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