Maltese Bread Pudding Using Up Stale Bread Recipes
MALTESE BREAD PUDDING ( USING UP STALE BREAD)
This is a recipe to use up stale bread, originally devised when it was considered a sin to throw away breadbecause of teh association with Christ . The result is a luscious fudgy cake that can be cut up into squares and has nothing to do with thne usual bread and butter puddings . I love to eat this cake in summer , cold from the fridge. Please do try it, it wont cost you much to make. You might be pleasantly surprised. I use a maltese crusty loaf but any bread will do.
Provided by Wild Thyme Flour
Categories Dessert
Time 1h5m
Yield 20 squares
Number Of Ingredients 14
Steps:
- Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
- Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
- grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
- Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
- Add the dried fruit and pulse until combined.
- spread in the baking dish and flaten surface with a spatula.
- Sprinkle the extra sugar and anise seeds on top.
- Bake for about an hour, until it feels firm .
- serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).
Nutrition Facts : Calories 193.7, Fat 3.5, SaturatedFat 1.7, Cholesterol 26.5, Sodium 160.9, Carbohydrate 39.8, Fiber 2.1, Sugar 24.2, Protein 3.3
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