Fruit Peel Bread Pudding Recipe

Name: Fruit Peel Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams butter melted; 1 each lemon optional; 140 grams sugar light muscovado; 2 large eggs beaten; 600 millilitres milk; 1 1/2 tablespoons spices mixed; 85 grams any peels mixed; 500 grams fruit mixed dried; 2 tablespoons demerara sugar; 500 grams bread white or wholemeal

Servings: persons

100 grams butter melted
1 each lemon optional
140 grams sugar light muscovado
2 large eggs beaten
600 millilitres milk
1 1/2 tablespoons spices mixed
85 grams any peels mixed
500 grams fruit mixed dried
2 tablespoons demerara sugar
500 grams bread white or wholemeal

1
Tear the bread into a large mixing bowl and add the fruit, peel and spice.
2
Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
3
Add eggs, muscovado and lemon zest if using.
4
Stir well, then set aside for 15 minutes to soak.
5
Heat oven to 180C/160C fan/gas 4.
6
Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
7
Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
8
Bake for 1 1/2 hrs until firm and golden, covering with foil if it starts to brown too much.
9
Turn out of the tin and strip off the paper.
10
Cut into squares and serve warm.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams butter melted, 1 each lemon optional, 140 grams sugar light muscovado, 2 large eggs beaten, and more.

Yes, Fruit Peel Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit Peel Bread Pudding

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