Advertisement
Brown Bread Pudding
- Difficulty
Easy
By Mary Norwak
Published 1991
Ingredients
6 oz ½ pint 2 oz
Method
Put the breadcrumbs in a bowl and pour on the hot milk. Add the spices, raisins, and salt. Cream the butter and sugar, and add the eggs one at a time. Gradually work in the breadcrumb mixture. Put into a well-buttered mould, cover with foil or buttered paper and steam for two hours. Serve with jam, fruit syrup or custard.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe