I hate waste and as you probably know I bake our own bread every couple of days or so. It doesn’t contain the nasties which are found in commercial loaves put there to increase shelf life. This means that our bread is no longer at it’s best after three days. I bake a small loaf so all that is left is just a couple of crusts from each loaf.
We’ve started keeping these, wrapped in a large zip lock bag, in the freezer. They can be blitzed down in a blender or with a wand, stored in a sealed box and used as breadcrumbs when needed.
However we’ve started using them to make bread and butter pudding, a delicious treat that can be served hot or cold, on its own with a cuppa, or with ice cream, cream, or custard.
The Bread & Butter Pudding
(Unfortunately those sock goblins seem to have got to it first - at least there is some left)
So, in case you are tempted, here’s the recipe, which can be scaled up or down according to what you have available…
18 slices of bread or crusts
butter or cooking spread
100 g sultanas or raisins
200 ml evaporated milk
600 ml water
90 g sugar
1 tsp vanilla extract
25 g demerara sugar
oven proof glass dish (greased) size according to requirements
This recipe is flexible, you can use more or less ingredients according to what you have available.
First I defrost the bread in the fridge.
Next apply a coat of spread to the dish in which the pudding will be made.
Next liberally ‘butter’ each slice with cooking spread.
Cut each piece in half and add a layer of the bread to the dish.
Sprinkle with sultanas or raisins, then ground cinnamon and mixed spice.
Add another layer of bread slices, then more fruit and spice.
Repeat until all bread has been added.
Finish off with fruit and spices.
Mix evaporated milk with water and put in a pan.
Whisk the eggs then add the sugar, continuing until well mixed.
Heat the milk until steaming hot.
Pour this into the egg mixture beating as you go.
Add vanilla extract.
Carefully pour this custard over the bread making sure to get it all wet.
Push it down to ensure custard gets everywhere. (the mind boggles, only everywhere in the dish)
Sprinkle over with demerara sugar to give a crunchy top.
Leave to stand.
Set oven for 160°C
Put pudding in oven and bake for 30-40 minutes.
Allow to cool a little before serving.
Will keep in fridge, or can be cling film wrapped and frozen.
Keep on keepin’ on
My recipes haven’t been vetted by dieticians, health and safety and so on, so will not appear on the blog at the front of the site. However I will continue to post here in this forum, for what I hope is your amusement and enjoyment. Thanks for your interest.