Mincemeat (Pie) Bread Pudding

This is what I did with my left overs from last year’s Christmas mince pies instead of a Mincemeat Pie Strudel.

Mince Pies are a very English tradition and is normally served with brandy butter and is really a mixture of dried fruits, candied peel & suet. You can also make your own fillings with or without suet (fats). I usually go for the Robertsons  brand based on personal preference whenever I am too lazy to make my own.

This is a simple and quick way of using up leftover bread as well as a good excuse for ice-cream too.

Ingredients: makes a 9″ loaf

4 slices of bread

1/2 cup or more of mincemeat

butter or margarine for spreading

3 eggs

1 cup milk

Method:

  • Grease a 9″ loaf pan.
  • Butter 2 slices of bread and lay in the loaf pan.
  • Layer with 1/4 cup of mincemeat.
  • Butter both sides of the remaining 2 slices of bread and lay on top of mincemeat in loaf pan.
  • Top with the balance of the mincemeat.
  • Beat eggs with milk & pour into the loaf pan.
  • Poke holes into the bread at the bottom to allow the egg mixture to be absorbed. Leave aside in the fridge for about half an hour or more for the bread to absorb the egg mixture.
  • When the bread is suitably soggy, bake in a preheated oven of 200ºC (400ºF) for 20 – 25 minutes.
  • Serve with ice cream

 

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