Home Baked Bread and Butter Pudding
Old bread is never a problem in our household because almost everything gets to be consumed - provided it's not mouldy! When it's not being turned into croutons or breadcrumbs, my personal favourite is bread and butter pudding. It's tasty, doesn't cost much and it's easy to make.
Few pieces of old bread
2 tablespoons brown sugar
2 cups of fresh/full fat milk
3 medium eggs
1/2 cup raisins
Some unsalted butter
2 teaspoons ground cinnamon
- Preheat the oven to 180ºC.
- Lightly line the inside of a baking dish with some butter.
- Cut the bread into 6 triangles, trim the crust off if you wish to.
- Spread both sides of the bread with some vegetable spread, and place them in the baking dish with the longer side touching the base.
- Scatter the raisins in between the bread slices, and sprinkle 1 teaspoon of ground cinnamon over it.
- Beat the eggs with the milk, brown sugar, and the remaining ground cinnamon in a deep bowl or a large measuring cup till the mixture is smooth and the sugar is dissolved.
- Pour the egg mixture evenly into the baking dish, over the bread.
- Place the pudding into the oven and bake for 15-20 minutes, take it out to lightly sprinkle a thin layer of brown sugar (about 1 teaspoon is good enough) over the top of the pudding with your fingers. Place it back in the oven for another 5-10 minutes to let the sugar caramelise.
- Serve it with hot custard or cream, or just have it on its own (I do that sometimes 😀)
I don't use as much sugar as most recipes suggested because the raisins will give a natural sweetness to the pudding. Depending on what I can find in the house, sometimes I may replace the raisins with sultanas and/or other dried fruit. I'd even tried adding a few slices of banana between the bread and it was surprisingly tasty too.