Bread pudding is yummy with berries in it.  I use frozen blueberries or raspberries and it is good stuff!!!

I've never measured or weighed any of the ingredients when I've made a bread pudding.  I just use whatever stale bread I have  (usually at least half a loaf) and soak it in water for about half an hour, then drain it in a collander by squeezing it and breaking up the soaked bread….love the feel of it!  Then I add sugar to taste (suggest you try 3/4 cup to 1 cup), shredded suet, dried fruit (sultanas and currents), candid peel, flour and one or two eggs depending on how much mixture, and mix together well -  Untill it's a fairly stiff consistancy.   Pour into a greased tin of the appropriate size and cook at 350F for anything from half an hour to 1 hour dependant on size.  Really nice with (orange) marmalade spread over the top when it has started to crust over whilst baking.  This makes a dryer type bread pudding – can't stand the soggy stuff!

Hope that makes sense 

BuckeyeGirl said:

That sounds like something I could manage Rose, I hate the soggy stuff too and your method sounds much easier than some of the complicated recipes I've seen out there.  I always thought bread pudding should be a simple thing that was doable…  It's not something I ever had growing up you see, (it's not a common thing in the U.S. and really, it SHOULD be!)  … I can't try it tonight, but tomorrow?  hmmmm….

I don't know where you grew up, but in Iowa bread pudding was a staple of almost anyone who had a cow. Used up a lot of milk and cream, and eggs. Also day old bread or left over donuts (if there were any left over donuts .) My Mom also made her own raisins, so those were always included. On special occasions a rum sauce was poured over the whole pan. I think I had better make some bread and use up what I have left in a nice custardy bread pudding. Thanks for the urging. Doesn't take much.