Easy and inexpensive to make, Lemon Bread Pudding is made with candied peel, almonds, lemon rind and white bread. Serve for a warming and filling winter or autumn dessert.
1 teaspoon butter
6 large slices white bread, crusts removed and generously buttered
2 tablespoons flaked almonds
1 oz. mixed candied peel
1 teaspoon ground mixed spice or allspice finely grated rind of
2 tablespoons brown sugar
4- teaspoon vanilla essence
1 teaspoon almond essence
15 fl. oz. milk
1 tablespoon sugar
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using the teaspoon of butter, lightly grease a medium-sized shallow baking dish.
Cut the bread slices into quarters. Place a third of the bread quarters, buttered sides up, in the bottom of the baking dish. Sprinkle over half the flaked almonds, candied peel, mixed spice or allspice, lemon rind and sugar.
Cover with a second layer of bread quarters. Sprinkle over the remaining almonds, candied peel, mixed spice or allspice, lemon rind and sugar. Cover with the remaining bread quarters, buttered sides up. Set aside.
To make the custard, beat the eggs, vanilla and almond essences together in a medium-sized mixing bowl. Set aside.
In a medium-sized saucepan, heat the milk and sugar over moderate heat. When the sugar has dissolved and the milk is hot, remove the pan from the heat. Beating constantly, gradually pour the hot milk into the beaten egg mixture.
Pour the custard through a fine wire strainer on to the bread layers in the dish. Set aside for 15 minutes, or until the bread has absorbed most of the liquid.
Place the dish in the centre of the oven and bake the pudding for 35 to 40 minutes, or until the top is golden and crisp.
Remove the pudding from the oven and serve immediately, straight from the dish.