Christmas Mincemeat Bread Pudding is a modern British recipe for a classic bread pudding made from bread spread with mincemeat cooked in a custard base. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Mincemeat Bread Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
If you are looking for something lighter than the traditional Christmas cake (and which is much quicker to make), then why not try this festive cranberry and orange quickbread instead? This also makes an excellent Christmas gift.
Christmas Mincemeat Bread Pudding: An American recipe for a light Christmas cake made from a muffin-style batter with cranberries and nuts, served with a sugar-orange glaze.
Place the raisins in a bowl and pour over the brandy. Set aside to soak.
Spread the mincemeat over the bread, then break into pieces and spread aside.
In a bowl, mix together the sugar, cinnamon and allspice. Reserve 3 tbsp of this mixture, then stir the bread into the remainder.
Place half the bread mixture int the base of a lightly-greased 1.5l (1 1/2 quart) baking dish.
Drain the raisins and scatter over the bread then add a second layer of bread pieces.
In a bowl, beat together the eggs, salt and vanilla extract. Beat well, then gradually beat in the warm milk. Pour this over the bread mixture, then set the pudding aside to stand for 5 minutes.
Sprinkle the reserved sugar mix over the top, then transfer to an oven pre-heated to 160ºC (325ºF) and cook for between 45 and 50 minutes, or until nicely browned on top and springy to the touch.
Click on the image, above to submit to Pinterest.