Bread Pudding..basic economical, recipe , feeds a crowd with nutmeg/whisky cream sauce

Here is a good trick to use up leftovers and produce a Great bread pudding.


I first had this in the South of France, on board Brave Goose, a yacht that was used in the movie Rosebud and also in the opening credits of the British TV series The Saint; and a great place for my adventures all over the Mediterranean in the late 70's.
The recipe came from a fellow galley chef on a boat called Twirly Bird., ( the owner had a company that made helicopters in UK)

Recipe:
1 sandwich loaf ( approx. 1 1/2 lbs, 680g),( cut into 1/4 inch slices or pre sliced) better that it is whole wheat but can be white or even gluten free.
place on a cookie sheet and  separate the slices & crusts, so that it will "dry out" for about 3 hours.

Place the slices of "stale" bread in a large bowl and add 4-6 cups filtered water, and with hands proceed to mix it well, so that the whole becomes wet, "Scrunching" well with the hands, ripping slices apart, and squashing them between your fingers

Allow it to soak for 30 mins., then, with your clean hands, try and squeeze most of the water out.

Place the squeezed bread in another bowl and separate the "'pieces".
add
 2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup firm packed brown sugar or 1/4 cup honey 
1/2 tsp sea salt
1 pound washed raisins
1/2 pound ( 1 cup) dried apricots chopped
the zest and juice of 2 oranges
the  zest and juice of 2 lemons
2 medium apples grated ( leave skins on)
4 large eggs beaten

Mix everything very well ( the mixture will smell wonderful and should be a dark brown color) with hands and place lightly in a 9 x13inch buttered oven proof dish..don't pack hard in dish or it will be soggy..smooth out the top and dot with pats of butter ( approx 4 ozs, (1 stick)
sprinkle 2 ozs (1/4 cup) sugar over top

Bake in a 350f oven, middle shelf for about  1-1 1/2 hrs. to make the top golden brown.
Bake for 1 hour covered in foil then remove for last half hour to crisp the top.
Remove from oven and cool in the dish for 20 mins before serving, as the middle will be hot and juicy.

The crusts in the bread will be hidden as the spices are dark, also if you use brown sugar no one will notice; and this is a recipe to use up leftovers anyway.

Variation can also add candied peel, glace cherries and crystallized ginger.
Nutmeg-whisky cream sauce
2 cups milk  ( can be made with whole milk, skimmed milk, nut milk, rice milk)
1- *11/2 tbsp corn starch ( *may need a little more to thicken the hot milk)
1/2 cup sugar ( brown preferably)
2 tsp ground nutmeg
1/4 cup whipping cream ( or coconut cream)
1/4 cup whisky, rum or brandy ( optional)
2 tbsp butter ( or margarine)

to 1/4 cup cold milk, add the cornstarch and mix  well,
  Put the rest of the milk in a heavy bottomed pan and heat, as the milk comes to the low rolling boil, add the cornstarch-milk mixture and whisk well.
Continue stirring, with a wooden spoon, as the mixture thickens, stir well to the bottom of the pan to prevent it sticking.
When the mixture is thick, remove from heat.

Add the sugar, spices, and 1/2 whipping cream.Stir well and test for flavor,( you might like to add more cream) add the hard liquor of choice, and stir well.
Pour into a serving jug.
Top with a pat of butter (this is to avoid a skin forming)

This is such a great pudding don't just keep it for the holidays..also a great way to "fancify" leftovers.