Allergens in Bread Pudding: milk, gluten, egg.
Ingredients
Quantities for 6.
- 300g stale, torn Breadstale is not a compromise, fresh bread turns to paste
- 600ml Milk
- 3 Eggs
- 150g Sugar
- 50g, melted Butter
- 80g Raisins
- 6 pods, seeds ground Cardamom
- 1/4 tsp, grated Nutmeg
- 60g, chopped Dried Apricotoptional
Cookware
oven
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Every Anglo-Indian household made this and no two made it the same way. What is constant is stale bread, milk and whatever dried fruit was in the tin.
- Soak the bread properly. Twenty minutes, not five.
Method
- Warm the milk with the sugar until it dissolves. Pour it over the torn bread and leave 20 minutes.
- Mash the soaked bread roughly with a fork. It should be lumpy, not smooth.
- Beat in the eggs, melted butter, cardamom and nutmeg, then fold in the raisins and apricot.
- Pour into a greased dish and bake at 180C for 50 minutes until set with a browned top and a slight wobble at the centre.A slight wobble. Baked until firm all through, it is dry.
- Cool 20 minutes before cutting. It firms as it settles.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated. Serve at room temperature or warmed. It contains egg and milk, so keep it cold rather than on the counter.
Nutrition Good estimate
One serving of Bread Pudding (232 g) is about 449 calories, or 194 calories per 100 g.
Medium protein: 11 g a serving, 10% of the calories
| Per serving232 g | Per 100 g | |
|---|---|---|
| Calories | 449 kcal | 194 kcal |
| Protein | 11.3 g | 5 g |
| Carbohydrate | 71.8 g | 31 g |
| of which sugars | 47.2 g | 20 g |
| Fibre | 2.5 g | 1 g |
| Fat | 14.0 g | 6 g |
| of which saturated | 7.3 g | 3 g |
| of which unsaturated | 5.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.