Recipe- Amazing Use Of Leftover Bread Is Bread And Butter Pudding

Bread and Butter Pudding is surely the ultimate use of leftover bread!! While wonderful made with pre-sliced bread, it’s company-worthy made with chunks of bread, whether it’s a leftover loaf, dinner rolls or even hot dog buns(!)

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else?

Ingredients

8 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes
1 cup sultanas or raisins

Egg Mixture:

3 eggs
1 1/2 cups milk
1 cup heavy / thickened cream
3 tbsp / 40g unsalted butter, melted and cooled
1/2 cup white sugar
1 tsp cinnamon powder
1 tsp vanilla extract

Finishes / Serving

30g / 2 tbsp unsalted butter, melted - for top pre baking
20g / 1 1/2 tbsp unsalted butter, melted - for brushing post baking (optional)
Icing sugar / powdered sugar, for dusting
Ice cream, cream, custard, chocolate sauce, caramel sauce, etc

Method

- Preheat oven to 180°C/350°F

- Egg Mixture: Place eggs in a large bowl, whisk briefly. Add remaining Egg Mixture ingredients and whisk.

- Soak Bread: Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.

- Transfer to baking dish: Pour into a baking dish (10 cup / 2.5 litre / 2.5 quart). If you have lots of sultanas on the surface, poke them below the surface.

- Drizzle then bake: Drizzle over melted butter, then bake for 25 - 30 minutes or until golden on top and the inside is set but still slightly wobbly (poke to check).

- Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.

- Serve - rest for a few ninutes, then serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.