» Bread Pudding | A Recipe From Everyday Epicurean «

Name: » Bread Pudding | A Recipe From Everyday Epicurean «
Ingredients: Half a good sized loaf of bread (I used a light rye sourdough that was a couple of days old).; About ½ cup of currants; Brandy (sufficient to cover the currants in a small bowl); Orange peel – approx 2 – 3 Tablespoons; 4 eggs; Milk (maybe a litre – enough to ¾ fill your mixing bowl which should be approx the size of your pudding bowl).; Sugar – 4 or 5 Tablespoons; Some nutmeg, and cinnamon.; Optionally, some blueberries.

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Bread Pudding This is a steamed pudding based loosely on the style of bread puddings made in some parts of 18th Century England.

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Ingredients

Half a good sized loaf of bread (I used a light rye sourdough that was a couple of days old).
About ½ cup of currants
Brandy (sufficient to cover the currants in a small bowl)
Orange peel – approx 2 – 3 Tablespoons
4 eggs
Milk (maybe a litre – enough to ¾ fill your mixing bowl which should be approx the size of your pudding bowl).
Sugar – 4 or 5 Tablespoons
Some nutmeg, and cinnamon.
Optionally, some blueberries.