Bread Pudding

• Preparation time:
• Cooking time:
• Serves:

1. Preheat oven to 150°C.
   
2. Place 9 bread rolls (2-3 days old) on a baking tray and let them dry for an hour or so.
   
3. Check the rolls are dry enough by crushing them in your hand.  If not dry enough, put back in the oven for a bit longer.
   
4. Only use the crust, not the center of the bread rolls. 
   
5. Let it cool. You need 4 c of crust.

Ingredients:

4 c bread crust
1 c sultanas
2¼ c soy milk
¼ c light carob (sifted)
¼ c honey
1 T vanilla essence
1 T brown sugar
½ t ground cardamom
1/3 c roasted almonds
½ t coriander
1 T lemon rind, grated fine

Extra milk if needed
Extra almonds for decoration

Method:

1. Place the crust in a large bowl.  Add the milk to soak the crust for at least 5 minutes.

2. Preheat oven to 200°C.

3. Prepare a 20 x 20 cm oiled ovenproof glass dish.

4. Add all the ingredients to the soaked crust in the bowl.  Mix well.

5. Add more milk if needed.  The mixture should be pliable but not too sloppy.

6. Spread the mixture evenly into the prepared dish.

7. Decorate with some almonds on top. Bake

8. After 30 minutes, check the pudding by poking a knife into the centre. The knife should not be too moist.

9. Continue baking and testing till the pudding is done.