Page 339 - CMC Recipe Book
P. 339
Primary Portions
24
Senior Portions
18
CMC
Recipe - Bread Pudding Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
25 mins
Cooking Time Cooking Temp
1h 30 mins Gas 2/160°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
White or Brown Bread
1k
Dried Mixed Fruit
1k
Mixed Spice
3tbs
Milk
1200ml
Eggs
4
Brown Sugar
280g
Lemon Zest (Optional)
2
Butter
200g
Demerara Sugar
4tbs
Total
Portion Cost
Method
Tear the bread in to pieces and put into a large mixing bowl with the dried fruit and mixed spice.
Pour over the milk and scrunch through your fingers to break up the bread and mix everything well.
Beat the eggs then add to the bread mix with the sugar and lemon zest if using. Stir well and set aside and let soak for 15 minutes.
Heat the oven to Gas 4/180°C. Butter and line the base of a flan tin, melt the rest of the butter and stir into the soaked mix. Tip into the tin and sprinkle on the demerara sugar.
Bake for 11⁄2 hours until firm and golden at Gas 2/160°C, cover with foil if it starts to brown too much. Turn out of the tin and cut into squares. Serve warm.