Friday, 22 May 2015

Bread pudding

Serves 10


  • 300 g slightly steal bread, without crusts
  • 500 ml milk
  • 200 g sugar
  • 5 eggs, beaten
  • 2 tbsp honey
  • 50 g raisins
  • 3 small slices gingerbread
  • 70 g vanilla flour
  • 1 tsp ground cinnamon


  1. preheat oven to 175°C-350°F
  2. butter and line the base of a 20 cm non-stick square cake tin
  3. heat milk over medium heat, add sugar and honey
  4. rip bread and gingerbread into small pieces and tip in a large bowl
  5. stir in the hot sugar and milk mixture
  6. then scrunch through your fingers to mix everything well and completely break up the bread
  7. beat the eggs slightly
  8. combine the eggs, raisins, cinnamon and vanilla flour and pour into the bread mixture
  9. stir well, then set aside for 15 mins to soak
  10. pour the batter into the buttered and lined cake tin
  11. bake uncovered 45-50 minutes
  12. turn out of the tin and strip off the paper, cut into squares and serve

Tips, Tricks and inspiration

  • cover with foil if it starts to brown too much
  • chocolate glaze recipe, very easy to prepare, 175 g icing sugar, 40 ml water and a few tbsp cacao
Copyright 2014, Saskia Poppeliers

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