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Cherry Bread Pudding
Emily Davenport
16 servings
15 minutes
228
English
Puddings & Desserts
Moist, sticky and scrumptious, with glistening succulent fruit. This Cherry Bread Pudding recipe is delicious served warm, or just as tasty served chilled.
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- White bread 2-3 days old, crust removed: 225g (8oz), bread torn into small pieces
- Milk 375ml (13fl oz)
- Oranges 2, grated rind of both, juice of 1
- Mixed ground spice 1 tbsp
- Seedless raisins 175g (6oz)
- Sultanas 150g (5oz)
- Mixed chopped peel 50g (2oz)
- Ready-to-eat prunes 75g (3oz), chopped
- Ready-to-eat dried apricots 75g (3oz), chopped
- Glace cherries 75g (3oz), quartered
- Eggs 3, beaten
- Butter 150g (5oz), melted
- Black treacle 1-2 tbsp
- Granulated sugar
Directions
Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish
- Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well
Transfer to the baking dish, spread evenly and bake for 45-50 minutes until the pudding is lightly browned and set in the centre
- Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.