Every day 900,000 tonnes of bread are thrown away in the UK. Every year – 24 million slices are wasted in homes when people don’t use up a loaf before it goes stale.
Make the most of leftover bread by using stale slices to make a simple, low-cost bread and butter pudding. A rich, creamy centre with a buttery sugary crust this is my favourite pudding to prepare in advance then bake-off after Sunday dinner.
Bread and Butter Pudding
These quantities are very approximate, this is an easy-going pudding that you can interpret as you wish. Serves 4-6
Ingredients
8-10 slices of stale bread, crusts on or off
75g sultanas or other dried fruit
80g softened butter – or however much is needed
60ml cream
450ml of milk – approximately
2 Tblsp/75g sugar
1/2 tsp vanilla extract
2 eggs plus 1 egg yolk
cinnamon or nutmeg
2 Tbsp brown sugar
Method
1 Pour boiling water on the dried fruit to plump it up for a few minutes
2 Thickly spread the bread with the butter and cut into triangles
3 Lay the bread, overlapping, in a shallow baking dish
4 Strain and dry the fruit then sprinkle/wedge it between the slices of bread
5 Put the cream in a measuring jug and fill up to the 1pt level with milk
6 Whisk in the eggs, yolk, vanilla and sugar
7 Pour this mix over the bread and butter
8 Squish any buttery-bread offcuts into the gaps
9 Sprinkle with some cinnamon or nutmeg
10 Cover with cling film and press down the bread so that it’s all coated
11 Leave to ‘soak’ for an hour or so…or overnight
12 Sprinkle with brown sugar
13 Bake at 170ºc for around 35-40 minutes until it puffs up in the middle and is mostly set
14 If it browns too fast cover loosely with foil
15 Eat warm with plenty of cream
Or try…
1 Croissant and Raspberry – maybe add some white chocolate chunks too
2 Brioche and Blueberry
3 Double Chocolate: Add drinking chocolate to the milk and swap the fruit for chocolate chips, chocolate panettone is great for the bread in this one too.
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