A classic belly warming pudding that’s delicious on a cold winter’s evening.
This cheap meal is a great dessert recipe for students too as it’s a great way to use things like bread, milk and eggs that are going off.
You can actually use already stale bread so don’t chuck it away – bung it into this yummy pudding! Also works with stale hot cross buns and even BAGELS.
- Bread 5
- Dried fruit Two handfuls. E.g. raisins, sultanas, even apricots, etc.
- Milk 500 ml
- Eggs 2
- Cinnamon 1 tsp
- Brown sugar 2 tbsps
- Custard or cream To serve. Optional.
How to make home made bread and butter pudding:
- Pre-heat the oven to 170 degrees.
- Butter all your bread, you can use whatever bread you want.
- In a mug, bowl or something similar, whisk together the milk and eggs.
- Line a baking tin or casserole dish, and layer one slice of bread. Cut up into shapes and overlap a bit to make it fit.
- Add on a handful of dried fruit and then sprinkle over one tablespoon of the sugar and half a teaspoon of the cinnamon.
- Add on another layer of bread and repeat. You can add on as many layers as you want, depending on how much bread and/or space you have.
- Once complete, pour over the egg and milk mixture and allow to soak for 10-15 minutes
- Bake for 30 or so minutes until the top layer of bread is golden and crispy.
- Serve with custard or cream (or on its own!)