31. Bread and Butter Pudding

Why would anyone throw away stale bread when they can make this? The fools.

Bread and butter pudding is a classic British dessert, making the most out of what you’ve got. If that’s leftover baguettes (or babka, was amazing with babka) then work with what you have.

Not a lot of blurb on this, let’s get into it.

Ingredients

• 1 baguette, torn up, or about 7/8 slices of bread

• Butter for spreading on your bread and greasing your tin

• Handful of raisins and/or chocolate chips

• 350ml milk

• 2 eggs

• 25g (1oz) caster sugar

• 2tsp cinnamon

Method

1. Grease your 1 litre loaf tin or casserole dish with butter.

2. Butter one side of your torn up baguettes or slices of bread and layer in your tin.

3. After each layer, sprinkle on some cinnamon and raisins/chocolate chips.

4. Keep going until there is no bread left.

5. Heat the milk gently in a pan until it is steaming, don’t let it boil!

6. Whilst the milk is heating, crack your eggs into a bowl and whisk with 3/4 of the sugar until pale.

7. Pour the milk onto the eggs and whisk together. Make sure you whisk immediately after adding the milk so that the eggs don’t curdle.

8. Pour your custard onto the bread and leave to soak for about half an hour. Or longer if you want to make it a few hours in advance.

9. Preheat the oven to 180C.

10. Sprinkle on the last bit of sugar and bake for 30-40 minutes until the custard has set and the top is golden.