Woodsley’s Holiday Bread Puddin’

Woodsley's Holiday Bread Puddin'

Cookin’ at home impresses your loved ones! Here’s a delightful bread puddin’ recipe to try at home this holiday season:

  • 2 whole large loaves challah (, torn into small pieces)
  • 4 cups whole milk
  • 750 milliliters Harvey's Bristol cream
  • 6 ounces prunes
  • 4 ounces golden raisins
  • 2 ounces zante currants
  • 12 whole egg yolks
  • 1 quart heavy cream
  • 10 whole cloves
  • 4 whole star anise
  • 4 sticks cinnamon
  • 1 whole Zest and juice from 1 orange
  • 2 cups granulated sugar
  • 3 cups dark brown sugar
  • 750 milliliters Madeira
  • 1 litre cheap burgundy
  • 2 yards cheesecloth
  • 1 whole Butchers twine
  1. In a large mixing bowl mix together the bread, milk, and sugar. Allow the bread to soak for 20­25 minutes. After soaking, mix together the cream and eggs and then add into the large bowl with the bread. In a sauce pot bring to a boil the dried fruit and the Bristol cream with half of the spices. Cook until the fruit is at least doubled in size, cool and add to the bread mixture. Mix these thoroughly and taste for sweetness. Cut your cheese cloth into 4 equal squares, double thickness if possible.

  2. Divide the pudding mixture evenly between the squares and tie each closed at the top. In another large pot or canning well bring to a boil the Madeira and burgundy, brown sugar and the remainder of the spices (you are making a mulled wine) once boiling, reduce the heat and add the cloth packages to the liquid and poach gently for 2­2.5 hours. Test with toothpick (if it’s clean it’s done). Cool in the poaching liquid and hold there until ready to use. When ready to use, remove the pudding from the poaching liquid and strain into a sauce pot and reduce by 3/4 to form a light syrup. cool the syrup and it can be used as a sauce for the pudding or on ice cream, or pancakes…

To serve, remove from the liquid and take the cheese cloth of the pudding. From this point, it is up to you on how to proceed. We suggest slicing and warming the pudding in the oven then serving with vanilla ice cream, brandied cherry sauce, and powdered sugar. Yum!

Leave a Reply