Wet Nelly Liverpool Bread Pudding

4.78 from 9 votes

Wet Nelly Liverpool Bread Pudding

A traditional Liverpool Dessert dish from the late 1950s. This recipe was born out of poverty, by utilizing stale bread and whatever people had available at the time, and they still managed to make an amazing dish you will enjoy even today.

Servings portions

Prep Time 10

Cook Time 55

Soaking Time (Optional) 3

Total Time 4 5

Equipment

Bowl

Ingredients

500 gram Sliced Bread Stale
140 grams Brown Sugar
3 Medium Eggs
500 ml Full Fat Milk
100 gram Butter Unsalted
2 Tsp Mixed Spice
250 grams Raisins or Mixed Dried Fruit

Instructions

Cut the crust off the bread and cut it into cubes. Place in the large bowl and soak with the warm milk. Let it soak for at least 30 minutes. I tried this with 30 minutes and 3 hours and the longer soak made a more even wet cake.
500 gram Sliced Bread, 500 ml Full Fat Milk
Using a wooden spoon mix in the Brown sugar, Eggs, Butter and Mixed Spice. You can use a whisk but the bread pieces get stuck in the whisk so a wooden spoon works best. Do NOT use an electric mixer, you want clumps and not a smooth batter.
140 grams Brown Sugar, 3 Medium Eggs, 100 gram Butter, 2 Tsp Mixed Spice
Fold in the raisins or mixed dry fruit. Now place in baking tin. I used a 9 x 9 baking pan which worked perfectly. The first time I baked wet nelly I didn't line my baking tin with baking paper and while it didn't get stuck to the pan, it did break a little when removing it. The next time I used baking paper and got it out in a single piece.
250 grams Raisins
Bake at 180 Degrees or 340 Fahrenheit for 50 to 55 minutes. You can do a wooden skewer test to make sure its done but I trust it will be at that point. Note that I used convection to get a more even bake.

Video

Calories: 205kcal

Cost: 4.80

Course: Breakfast, Dessert

Cuisine: English

Keyword: apple pie recipe, bread pudding, Liverpool, simple

Nutrition