Aunt Rosa's Bread Pudding, not to be Confused with Bread and Butter Pudding
A different sort of bread pudding that we're not used to in the US. Very tasty, and great for packed lunches and picnics!
Ingredients
- 1 loaf white bread 1.5 lb loaf or whole wheat bread (about 16 slices)
- 1 tsp cinnamon more or less depending on preference
- 1.5 cups raisins
- ½ cup brown sugar more. if desired
- 1 egg
- 2 tbsp sherry
- 1 tablespoon molasses or treacle, optional
- ⅓ cup butter cut into pieces, at room temperature
- ½ tsp white sugar (as desired, for sprinkling on top)
Instructions
- Butter a cookie sheet.
- Soak the bread with water and squeeze the excess water out then place in a large mixing bowl.
- Add the remaining ingredients to the bowl, except for the white sugar (to sprinkle). Stir well to mix all the ingredients together, until it's evenly combined.
- Spread the mixture onto the buttered tray and spread evenly. You can see the mushy consistency in this photo; if yours is too dry, you probably didn't soak it enough (I made this mistake the first time). Push down with a fork until the mixture is as even as possible.
- Bake in preheated 350° F(180°C) oven for about 25 to 30 minutes, or until it starts to turn golden brown (turn the tray around half way through baking). Sprinkle with sugar to finish.
- When cool, cut into slices or bars and serve, preferable with a piping hot cup of tea or coffee.
Nutrition
Serving: 1slice | Calories: 300kcal | Carbohydrates: 53g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 325mg | Potassium: 262mg | Fiber: 3g | Sugar: 13g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg
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