Bread Pudding


breadbutterwartime

Tonight I cooked a full 1940’s main course and dessert for myself, my youngest daughter Em AND my eldest daughters boyfriend. I cooked a simple meal of corned beef fritters fried in dripping, served with fresh green beans and carrots and for dessert a very satisfying bread pudding served with custard

Please Mum….can I have some more…?

All plates were empty and clean afterwards and I took this as a compliment…! Here is the recipe

Bread Pudding

 

  • 10 ounces of stale bread (you’ll have to use your kitchen scales!)
  • 2 ounces of margarine or butter
  • 1 ounce of sugar
  • 2 ounces of dried raisin sultanas
  • 1 egg (fresh or dried)
  • milk to mix
  • cinnamon
  • extra sugar for topping

Method

Put bread into a basin and add a little water. Leave for 10 minutes.

Squeeze bread out until fairly dry

Return bread to empty basin and add all the other ingredients (except spice) adding a little milk to make a sticky consistency

Add cinnamon a little at a time until your own taste

Place mixture into a greased pan (like a lasagna pan)

Cook at 160 degrees C for an hour or so until edges are browned and centre is hot

Sprinkle sugar on top 10 minutes before end of cooking

Allow to cool a little, slice and serve

Serves 8 to 10

 

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40 thoughts on “Bread Pudding

  1. Hi Carolyn,
    Made this pudding for dessert tonight. Although because there’s only 2 of us, I halved the recipe.
    It was absolutely yummy, and there’s still plenty left for seconds….and thirds! Am really enjoying this diet!!
    I hope you’re still enjoying this experiment as I really look forward to seeing what the next recipes will be.

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    • I so agree with you!! I have been VERY impressed by the tasty food people ate during rationing….it is amazing what comforting and mouth watering food you can enjoy!!

      I am making Bread Pudding again tomorrow- it is one of my favourite 1940’s desserts especially with some Birds Custard over the top!

      C xx

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  2. My nan makes amazing bread pudding. I think if I could take anything on a desert island, it would be bread pudding. But I’ve never eaten it hot or with custard. I’m so glad you’ve put this recipe up because I think the whole world should know about bread pudding! ;).

    I can’t wait to see what other recipes you will post. Also keep up the good work!

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    • Thanks so much Leigh! I am with you on the Bread Pudding- it is one of the nicest puddings EVER especially on a cold winters evening. It’s even nice cooled and sliced and brought to work in your lunch box- VERY ECONOMICAL and better for you than cookies!!! 🙂

      Thanks for your kind words- C xxx

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  3. I HAVE BEEN SEARCHING FOR THIS RECIEPE FOR A FEW YEARS NOW AS MY MOTHER MADE IT FOR US WHEN WE WERE LIVING AT HOME AND MANEY YEARS AFTER SHE PASSED AWAY 3 YRS AGO AND I NEVER DID WRITE THE RECIEP DOWN AS SHE ALWAYS JUST DID IT FROM MEMORY . MY BRITHERS WILL BE VERY SUPRISED NEXT TIME THEY VISIT THANK YOU

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  4. YUM! Made this hot and served with ice cream. Compliments all round and plenty left to put in lunchboxes tomorrow. This will be made regularly in our house now!

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  5. I made this yesterday and loved it. It is such a lovely light pudding, my husband loved it and he is a real bread pudding connoisseur! I’m looking forward to trying some more of your recipes soon.

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  6. I made this and my family loved it! It was such a hit I made it to take to a social where I knew several elderly people would be attending and they raved about how it took them back down memory lane. Many of them don’t cook much anymore because they live alone. Thanks! I am enjoying your blog.

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  7. This is one of THE best blogs anywhere! Just love it, and bread pud is one of my childhood favourites. Wonderful stuff. Many thanks, Phil.

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  10. Hi
    Love this site… I make bread pudding like my nan, and she soaked the bread in tea, (it gives it a nice flavour and colour) I save old teabags and use about 5-6.
    I also use suet instead of marge, no eggs. If you have it, a TBs of black treacle adds a different dimension, as well as colour. I use mixed fruit, with the peel but thats just because i like it!
    I feel like i have completely changed the recipe as i add mixed spice in too.
    Yum Yum,perfect for hungry mouths 🙂

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  11. Another classic my Mother used to make, and again, it was from her experience in growing up in mid, and post-war Germany.
    I forgot this existed until I read this page. Going to make it tonight for sure!

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  12. Hi
    I tried this Breadpudding, Blooming Gorgous, i’m not a total novice cook i used to do all the cooking, but since my wife passed away i thought i would have a go at a bit more than, just Sunday dinner, pancakes, stew, Spag- bol, general foods etc i have had a go at doing doing Rubarb tart, Boiled Roly-poly, then i just bumped into this page, its in my favorites , will be trying a few more off this site 😉 “Me thinks”
    Big THANX

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    • Oh you just can’t go wrong with a bread pudding 🙂 I will be cooking one tomorrow again as I have a lot of stale bread! Have you tried the bread and apple pudding or the dukes pudding on here? Both are very similar to the bread pudding but are just even a little more yummy 🙂 Thanks Kenny!!! C xxx

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  13. my hubby love bread pudding he`s been to all the bakers never find that is right too dry,too spicey too dry too wet years ago he you`s to make it him self he did make one with shortbread with mix nut

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  14. Can you tell me please do you add the marg or butter to the ingredients,,, or is this for greased pan,is there a easier way to squeeze bread than by hands.thanks hope someone can answer for me…

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  15. Hi Patricia

    Squeezing by hand is the quickest and easiest way but as I make bread pudding quite a lot I’ve now found the easiest way is to drizzle water over and mix with a spoon or fingers until all the bread is damp and then add the other ingredients including the milk and margarine to make it sticky

    Dot the two ounces of margarine over the mixture then mix it in and use a small blob of margarine as extra to grease the pan.

    C xxx

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  18. It can be made a but more ration friendly by using honey or molassas rather than sugar. It changes the flavor but it would save sugar. A bit of applesauce instead of margerine can be done. It changes the texture but butter was very limited

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  21. WOW Carolyn! My Nana made this frequently when I was a child (I’m now 46) and I loved it, especially cold. Neither my Mum nor Aunts ever learnt how to make it and it seemed it was a recipe destined to be forgotten with Nana’s diminished memory. Nana always used brown bread, hopefully it will turn out as well as I remember

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  22. Hello from Canada….My Mum was from England. and came to Canada as a war bride. As a child I remembered her wonderful Bread pudding. Its the only kind I ever liked. I am 68 yrs . old and still crave it. I shouid have gotten the recipie. Now at last…..here it is. Thank you so much. Im gonna make it as is. No changes whatsoever….this is the real deal…..God Bless You
    Gloria Warren….(and Mum thanks you too)

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  23. Hello…Gloria from Canada again….I forgot to mention I have to try and figure out these measurments…..an ounce of sugar???? I wonder if that’s a teaspoon. Has anyone made this with Canadian or even American measures?

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