The proportions, so you can adjust the recipe, are 1 egg to 1 cup liquid to 1 cup dried/stale bread. For my loaf tin I use
- 5 large eggs
- 5 cups milk (you can substitute cream for a richer pudding)
- 1/4 cup brandy (any flavored liquid like syrups or liquor work well to personalize the flavor)
- 1/2 cup sugar (you can add up to 1.5 cups depending on how sweet you like it, because I pour syrup over it, I use less).
- The zests from 2 - 3 oranges (you can use lemons as well)
- Pinch of salt
- 1 tablespoon vanilla
- You can also mix in candied or dried fruits and/or nuts to suit your taste.
- 5 cups stale/dried bread
- Zest oranges and add to sugar, then combine with 2 cups of milk and bring to the simmer. Turn off the heat and let sit until cool.
- In a bowl whisk together five eggs, the salt, and any additional sugar you would like to use. Whisk in the orange flavored milk, the remaining 3 cups of milk, and all the flavorings. Strain to remove any solids.
- In a bread tin lay out your dried bread (and fruits or nuts, if using) and then pour the liquid mixture over it. Let it sit overnight to fully rehydrate the bread.
- Bake in a slow oven, 160C/320F for one hour. Let cool and refrigerate. Serve as is or with a sweet sauce -- at this point, you've made Bead Pudding, to make it into French Toast, slice the pudding and fry in hot oil or ghee for a few minutes on either side to develop a crust (this is my favorite way to eat bread pudding as the outside is crispy and the inside warm and creamy).
But it's super yummy, my kids get the brandy-free version.
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