What to do with left over bread???? Well lots as it is: You can make breadcrumbs which can be used in numerous ways, Bread pudding, Summer Pudding or Bread and butter pudding.
Today, I am giving you the recipe for Bread and butter Pudding. In England there is a definite difference between Bread Pudding and Bread and Butter pudding…They are totally different dishes. Bread pudding is more dense, Bread and Butter pudding is lighter.
Ingredients for Bread and Butter Pudding
50g/2oz butter, plus extra for greasing
8 thin slices bread
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
Nutmeg, grated, to taste.
Grease your dish/dishes with butter.
Now get your bread ready, butter one side of the bread and cut in fingers or triangles depending on what shape dish you are using.
Instead of butter you can put jam or marmalade on the bread. Me I love it JUST with butter.
Take 2 eggs for a medium pudding or I sometimes use ramekins which then would make 4/5 small puddings, whisk the eggs and add the milk and cream, stir well.
Arrange bread in dish and sprinkle some dried raisins in between the layers finishing with the bread. Sprinkle a small amount of sugar over the top and pour the egg mixture over leave to absorb the egg mix, if needed top it up a little with milk.
Preheat the oven to 180C/355F/Gas 4.
Cook for 30/40 minutes if using a large dish or smaller ramekins take approx 20/25 mins, cook until well risen and golden, Serve on it’s own or with custard.
Prepared, tried and tested by: Carol Taylor
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