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Fruit Peel Bread Pudding

 
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A delicious bread pudding recipe, hope you like it!

Yield

9

servings

Prep

10

min

Cook

hrs

Ready

1⅔

hrs

Trans-fat Free
 

Ingredients

100 grams butter
melted
1 each lemon
optional
140 grams sugar
light muscovado
2 large eggs
beaten
600 millilitres milk
11/2 tablespoons spices
mixed
*
85 grams any peels
mixed
*
500 grams fruit
mixed dried
2 tablespoons demerara sugar
*
500 grams bread
white or wholemeal

Directions

Tear the bread into a large mixing bowl and add the fruit, peel and spice.

Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemon zest if using.

Stir well, then set aside for 15 minutes to soak.

Heat oven to 180C/160C fan/gas 4.

Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).

Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.

Bake for 1½ hrs 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 39331% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 487mg 20%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 10%
Sugars g
Protein 18g
Vitamin A 13% Vitamin C 74%
Calcium 18% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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