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Liturgically correct bread pudding

Inspired by Darlynne Zgodinski’s bright idea last year, I took the leftover pancakes from Shrove Tuesday and made bread pudding, which I brought back for coffee hour the first Sunday in Lent.

In a similar vein, the leftover hot cross buns from Good Friday made a wonderful hot cross bread pudding for Easter.

I am not sure of the correct liturgical season for bacon bread pudding, but I am sure that between us we can find an excuse both to make and to eat it.

Next challenge: Pentecost. Fiery bread pudding, anyone?

Anyway, by request, here is my basic bread pudding recipe, adapted from one by Delia Smith, with a few variations:


Basic Bread Pudding


1 lb bread or bread-like stuff (pancakes, hot cross buns, etc), broken roughly

Soak an hour or up to overnight in 2-1/2 cups of milk (or substitute some of the milk with cream for a richer pudding, or yogurt for a tang)

Use a masher to add in

8 oz sugar (with the pancakes, I used half sugar, half syrup, for that pancakey taste!)

2 eggs

chocolate chips, raisins, cherries, or what have you

breaking the bread down as you mash in the extra ingredients.

Pour into a greased dish anywhere from 8 x 8” square (for a thick slice) to 9 x 11” oblong (for more of a tray bake style).

Bake in a preheated oven at 350 degrees for about an hour, or until the pudding is fairly firm, but not dry.

Eat warm with cream, syrup, ice cream etc, or cool in the pan then chill to enjoy as a snack any time.


Savory variation

For a breakfast pudding, leave out the sugar and sweet additions and add in 2-4 rashers of cooked bacon, roughly chopped, and up to a cup of shredded cheese instead.

Oh, and don’t forget to share ;-)


Rosalind +