Mincemeat Bread Pudding – Bread Pudding, that most frugal of nursery puddings which is surprisingly delicious, and comforting and filling
With Air Fryer Cooking Instructions Too
My recipe for Mincemeat Bread Pudding was created, and enjoyed, on a cold, blustery January day. Served warm for supper, dredged in sugar with pouring cream.
We all love Traditional Bread Pudding, that most frugal of nursery puddings which is surprisingly delicious, as well as comforting and filling.
Using half a jar of opened homemade mincemeat that I discovered in the pantry, along with some stale bread, this went down a treat one weekend evening.
Bread pudding is mentioned as far back as the 18th century, in the English cookbook “The Compleat Housewife”. Many countries have their own versions too, as it’s such an easy way to use up stale bread.
Not unsurprisingly, bread pudding was very popular during WW2, although dried fruit became scarce to source as the war went on.
This humble pudding is best served warm, although some regional bakeries in England sell it cold, where it’s known as Wet Nelly, Nelson’s Cake or Nelson Bread.
Whatever the name, my new recipe which uses mincemeat instead of dried mixed fruit is absolutely delectable, and is easily reheated in the microwave for an easy last-minute pudding.
So, if you have an open jar of mincmeat still lurking, a leftover from Christmas, this is just the recipe for you. And, you don’t need to wait for the bread to go stale either!
Please do let me know if you make this by leaving a comment below, and what tweaks (if any) you made to the recipe, as it’s fairly forgiving. Prep time includes soaking the bread Karen
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Ingredients Needed
- 5 to 6 slices stale or fresh white bread
- 250ml milk
- 200g to 250g mincemeat (homemade is best)
- 90g Demerara sugar and extra for sprinkling on the top
- 60g vegetarian suet or melted butter
- 2 eggs, beaten
- 2 teaspoons mixed spice
Air Fryer Baking Instructions
- Pre-heat the air fryer to 180C and set to the BAKE function. I used a Ninja Max Health Grill and Air Fryer. Once the appliance has heated up, place the baking dish in the base conainer and bake for 30 to 45 minutes. Check after 30 minutes.
- Freeze individual portions in cling film or baking paper for the future. It does however keep in the fridge for up to 3 or 4 days, and even longer if you’ve added rum or brandy in the mincemeat.
- Reheat in the microwave for about 1 minute for each square.
More Mincemeat Recipes
More Pudding Recipes
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Mincemeat Bread Pudding Recipe
Mincemeat Bread Pudding
Yield:
12 squares
Prep Time:
45 minutes
Cook Time:
1 hour 15 minutes
Total Time:
2 hours
My recipe for Mincemeat Bread Pudding was created, and enjoyed, on a cold, blustery January day. Served warm for supper, dredged in sugar with pouring cream.
We all love Traditional Bread Pudding, that most frugal of nursery puddings which is surprisingly delicious, as well as comforting and filling.
Using half a jar of opened homemade mincemeat that I discovered in the pantry, along with some stale bread, this went down a treat one weekend evening.
Bread pudding is mentioned as far back as the 18th century, in the English cookbook “The Compleat Housewife”. Many countries have their own versions too, as it’s such an easy way to use up stale bread.
Not unsurprisingly, bread pudding was very popular during WW2, although dried fruit became scarce to source as the war went on.
This humble pudding is best served warm, although some regional bakeries in England sell it cold, where it’s known as Wet Nelly, Nelson’s Cake or Nelson Bread.
Whatever the name, my new recipe which uses mincemeat instead of dried mixed fruit is absolutely delectable, and is easily reheated in the microwave for an easy last-minute pudding.
So, if you have an open jar of mincmeat still lurking, a leftover from Christmas, this is just the recipe for you. And, you don’t need to wait for the bread to go stale either!
Please do let me know if you make this by leaving a comment below, and what tweaks (if any) you made to the recipe, as it’s fairly forgiving. Prep time includes soaking the bread Karen
Ingredients
- 5 to 6 slices stale or fresh white bread
- 250ml milk
- 200g to 250g mincemeat (homemade is best)
- 90g Demerara sugar and extra for sprinkling on the top
- 60g vegetarian suet or melted butter
- 2 eggs, beaten
- 2 teaspoons mixed spice
Instructions
1. Tear the bread into even sized pieces and soak in the milk for about 30 minutes.
2. Pre-heat oven to 180C/350F/Gas 4.
3. Melt the butter in the microwave or a small saucepan if using butter and not the suet.
4. In a large bowl, mix all the remaining ingredients together well.
5. Beat the milk soaked bread to remove any lumps and then tip it into the bowl with all the remaining ingredients.
6. Mix it all together, then spoon it into a well buttered baking dish, 20cm x 20cm (8″ x 8″)
7. Sprinkle Demerara sugar on top.
8. Bake for 1 to 1 and 1/4 hours, or until the bread pudding is well puffed up, crispy and golden brown. It may sink on cooling, but that’s fine.
9. Cut into squares – serve warm with cream or custard.
Notes
You can also make this with Brioche or any type of bread product, as long as it it not too savoury.
For baking in an air fryer:
Pre-heat the air fryer to 180C and set to the BAKE function. I used a Ninja Max Health Grill and Air Fryer. Once the appliance has heated up, place the baking dish in the base conainer and bake for 30 to 45 minutes. Check after 30 minutes.
Freeze individual portions in cling film or baking paper for the future. It does however keep in the fridge for up to 3 or 4 days, and even longer if you’ve added rum or brandy in the mincemeat.
Reheat in the microwave for about 1 minute for each square.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 110Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 43mgCarbohydrates 10gFiber 0gSugar 9gProtein 2g
