lemon bread pudding

This is another one of my bread pudding recipes. It’s easy, quick and seems just like a cake. So take your day-old stale bread and put it to some delicious use. This pudding is packed with lemon zest which gives it some amazing aroma and flavour. Your body will also be happy for all that vitamin C you’ll be having in the cold & flu season. Either way, even if you never get colds and never have leftover stale bread, it’s worth making this pudding for the delicious experience.

lemon bread pudding

 

Ingredients:

8 slices of day-old stale bread

4 eggs

3 Tbsp applesauce (oil if you have no applesauce)

2 cups milk

1/2 cup sugar

zest of two lemons

optional: a drop of yellow food colouring

lemon bread pudding

 

Preheat the oven to 180C/350F.

Cut crusts off your bread and discard them.

lemon bread pudding

Chop the bread into small pieces and place in a greased baking dish.

In a bowl whisk eggs, applesauce, milk, sugar, zest and colouring if using.

lemon bread pudding

Once well blended pour the mixture on the bread pieces.

Press the bread with a fork until every piece is submerged in the mixture.

Bake for 45 to 50 minutes.

lemon bread pudding

Enjoy!

 

 

lemon bread pudding

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

aSAM_5431

I have never been to Hawaii (I wish) but I called this pudding Hawaiian Bread Pudding because it has a lot of coconut. I hope Hawaiians won’t mind.

This recipe is just perfect to use when you have some leftover bread which has gone stale and your family don’t want to eat it because of that. This will make them gobble up that bread as if there’s no tomorrow! When ready, the bread pudding does not taste like bread or French toast or anything like it – it tastes like cake, I promise.

My bread pudding is not as sweet as some of the recipes I tried because I always found them too sweet, so when making my own version, I went for far less sugar. This is obviously something you might prefer to change but do give this lower-sugar version a go and I promise you won’t regret it.

 

bread pudding

 

 

Ingredients:

 

8 slices of 1 day old/stale bread

3 Tbsp applesauce (you can use oil or butter instead, you know the drill)

4 eggs

1 can (400ml) of coconut milk

1/2 cup sugar

1 tsp vanilla essence

1/2 cup desiccated coconut

a handful of raisins

 

 

 

 

 

Preheat the oven to 180C/350F.

Trim all of the crust off your bread. It’s just not very good with crust after you bake it.

bread pudding

Cut or break bread into small pieces or squares and place in a large baking dish.

bread pudding

In a bowl whisk together eggs, applesauce, slowly adding coconut milk, vanilla essence and sugar to keep the mixture well blended and light.

Pour the batter over bread and lightly press with a spatula to submerge all of the bread pieces in the batter.

bread pudding

Sprinkle the coconut and raisins over the pudding (my raisins seem to have drowned).

Bake for 45 minutes.

 

bread pudding

 

bread pudding

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

eSAM_4202

This bread is because CARROTS. They are everywhere, really cheap and here in Norway they are often sold in huge 1,5kg bags so I always end up getting stuck with lots of carrots.

eSAM_4202

Ingredients:

1/2 cup or 100ml lukewarm water

1/2 cup or 100ml milk

100g or medium carrot grated

3 Tbsp canola (rapeseed) oil

3 Tbsp honey

1 1/2 tsp salt

1 tsp ground coriander seeds

1/3 cup sunflower seeds

2 1/4 cup white flour

1 1/2 cup wholewheat flour

2 1/4 tsp dry instant yeast

eSAM_4204

 

Method:

Put ingredients in your bread machine in order suggested by manufacturer’s instructions. Set for wholewheat program, large (if you have that option.) My bread machine heats the ingredients up a little bit first to avoid mixing fridge-cold milk with yeast. That’s an awesome feature but if you don’t have that just make sure the mixture of milk and water end up being tepid/lukewarm.

This bread freezes very well. I pop half of it into the freezer as soon as it cools down and take it out again once we’re done with the first half. It’s wonderfully full-bodied and moist.

 

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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