Fruit Mince Bread And Butter Pudding

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There is something about the smell of fruit mincemeat that always makes me rather nostalgic, not just for the Festive season but cold winters nights and roaring fires!

Ofcourse, we are now heading for summer in Western Australia and when it hits it will be with us for months so just before it warms up too much, one final blast of winter comfort food!

This pudding can be made with regular or gluten free bread. If you are using gluten free bread try and find the lightest loaf you can!!! The ones like bricks are not ideal!

If you want to sneak some wholemeal bread in, go ahead, the mincemeat colours the bread enough for the fussiest of children not to notice!

Serves 8.

Ingredients

8 large slices of bread

250g fruit mincemeat

50g butter, softened

4 eggs, beaten

250mls milk

150mls cream

50g caster sugar

Method

Grease a 18x22cm baking dish.

Cut the crusts off the bread, spread lightly with the butter and then cut the bread into quarters, I like triangles!

Lay a layer of bread, with each triangle overlapping, butter side up.

Sprinkle over half of the mincemeat.

Add another layer of bread and again sprinkle over the remaining mincemeat.

In a large bowl, whisk the eggs, milk, cream and sugar.

Pour this egg mixture over the bread and press gently down so that all of the bread is soaked.

Set the pudding aside, if you have time 24 hours in the fridge will do it no harm, otherwise an hour or two is enough.

Preheat the oven to 180 degrees Centigrade.

Bake the pudding for 35-40minutes until golden brown and crispy on top.

 

 

 

 

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22 thoughts on “Fruit Mince Bread And Butter Pudding”

  1. Great recipe combining two things I love mincemeat & bread & butter pudding. I have some stale bread, raisins & some ginger & orange marmalade left over from honey muffins recipe . Now inspired to make an orange & Ginger version Thanks!

    1. Apologies for the delay btgpe, I’ve been away. If you are making this with gluten free bread you need to find a loaf that isn’t like a brick! I sometimes use gluten free rolls here and slice them thinly as they have a lighter feel to them and they absorb the eggy mix better. Hope that helps! ๐Ÿ™‚ Ros

  2. Hi Ros! Thanks for stopping by Rye Humour! We’re just heading into the long, dark winter season in Scotland, and this is just the sort of thing that makes me feel okay about that. ๐Ÿ™‚

    xo Molly

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