Make bread pudding from crust offcuts – Waste not, want not.
5 slices white bread (remove crust) I used the leftover crust from Vienna cigars (see recipe already shared on the blog)
500 ml milk
5ml vanilla essence
1 tablespoon custard powder
5 large eggs Or 4 X-large eggs
125 ml cup sugar
50 ml butter
Apricot Jam Sauce:
100 ml Smooth Apricot Jam
80 ml boiling water.
Combine together until the jam is saucy.
Pour over when the pudding is done
Soak bread crust in milk
Make a paste of custard with a little water, sugar, 5 whole eggs, and blend well with a stick blender.
Dot with butter before baking & bake at 180C ±50 min or until set.
Pour Jam sauce over when done baking
Prepared, tried, and tested Feriel Sonday
Bread pudding and “No” Bread Pudding which do you prefer?
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