Cuts into 16 generous squares
It’s been a while since I’ve posted a recipe and this one is just too good not to share. My nana used to make the best bread pudding – it’s like a taste of my childhood. Traditionally the pud is stuffed full of dried fruit and apple but David is a fan of neither, so I never make it much at home. Desperate to get David to love bread pudding as much as I do, I swapped the dried fruit for choc chips and the perfect pud was born! This recipe is so versatile; it’s a great way to use up stale bread, it’s cheap to make and it’s totes delicious hot or cold.
500g white or wholemeal bread
150g chocolate chips
1 tablespoon mixed spice
1/2 tablespoon cinnamon
2 large eggs, beaten
140g brown sugar
100g butter , melted
2 tablespoons demerara sugar
- Tear the bread into a large mixing bowl and add the cinnamon and mixed spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs and brown sugar. Stir well, then set aside for 15 minutes to soak.
- Heat oven to 180C/160C fan. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter and the chocolate chips into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1 hour or until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm with custard or ice cream, or at room temperature with a cuppa for a delicious tea time treat!
Prep time: 10 minutes Cooking time: 1 hour plus 15 minutes soaking
TIP! If you prefer a double dose of chocolate, replace the cinnamon and mixed spice with 1 1/2 tablespoons cocoa.