Bread and Butter Pudding

This blog is all about comfort food. I love a bit of stodge, obviously as part of a healthy diet!  I needed to use up half a loaf of bread quickly which was an awesome excuse to make bread and butter pudding. It’s so easy to do, just butter the bread (you can use whatever spread that is in the fridge), cut into triangles and arrange in an oven proof dish. Scatter over raisins if you like, mixed fruit also works well. I did three layers of bread and butter.

To make the custard just beat an egg with 500ml of milk and approximately 100g of sugar. Pour over the layered bread and butter. Squidge the bread into the custard (technical term!) and cover wth cling film. Put into the fridge for a couple of hours or over night.  The bread needs to be really soggy. Sprinkle brown sugar over the top if you’re feeling naughty. Bake in an oven preheated at 180 degrees celsius for 20-30 minutes or until the pudding is risen and golden. Serve on it’s own or with custard, cream or yoghurt.

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