An easy Bread and Butter Pudding recipe. You can use plain white bread or a mix of any leftover bread and it will still give the same warm winter comfort food effect. Use whatever dried fruit you like - e.g. dried apricots, dates, prunes, sultanas, raisins, currants.
8 slices of stale bread (crusts as well), any type
enough butter to butter the bread
sugar for sprinking (about 1/4 cup)
1/3 cup dried fruit
425ml of milk
pinch of nutmeg
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat oven to 180 degrees C. Butter the bread (I like to put some butter on both sides) and cut into triangles.
Grease a casserole dish dish or deep sided cake tin, and add a layer of buttered bread. Sprinkle with sugar and dried fruit. Repeat layers until all the bread is evenly distributed, then mix the egg and milk and pour over the bread. Press down firmly to compress the pudding and help the bread absorb the milk mixture.
Put in the preheated oven and bake until golden brown and the custard mixture is set. I like to serve this with custard but it goes well with cream, ice cream or on its own.