Poor Knights' Pudding – a delicious recipe with bread, egg, milk, glass sherry wine, sugar, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the crusts off the bread and discard. Cut the bread into dainty sandwich-sized triangles or squares, or make small jam or honey sandwiches and put into a shallow dish.
2
Put the egg, and extra yolk if used, into a basin and beat well, beating in the milk, sherry or brandy, and sugar to taste. Pour in the egg mixture over the bread and leave for a few minutes to soak. Turn the bread over carefully and leave for a few more minutes until all the egg is soaked into the bread.
3
Heat the oil and butter in a large frying pan over a moderate heat until just hazing, and, using a fish slice, carefully put the soaked bread slices into the hot fat. Cook for a few moments until golden, then turn and cook the other side. Drain on kitchen paper and serve on a warm plate, dredged with the prepared sugar.
248
kcal
Calories
21
g
Fat
10
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 slices bread, 1 egg, 1 cup milk, 1/2 glass sherry wine, and more.
Yes, Poor Knights' 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.
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