Bread and butter pudding is one of the simplest and thriftiest puddings to make, and is still delicious, which is probably what makes it such an old British favourite. Try making this tasty and warming pudding for a cold autumn evening to use up stale bread. It’s also a great way of using up milk which is approaching it’s use-by date, making it an ideal recipe for a zero-waste kitchen.
50g soft butter
10 slices of stale bread, cut in half diagonally
50g raisins or sultanas
¼ teaspoon cinnamon
¼ teaspoon nutmeg
50ml single cream
25g caster sugar
2 large eggs
1 teaspoon vanilla extract or the seeds of 1 vanilla pod
Preheat oven to 180C or gas mark 4
Spread the bread triangles with butter on one side. Grease a 1 litre dish with the remaining butter and spread the triangles, butter side up, over the base of the dish. Sprinkle with half of the raisins, cinnamon and nutmeg, then cover with the second layer of buttered bread and finish with the remaining raisins, cinnamon and nutmeg on top.
Warm the milk and cream in a pan on the hob, but do not bring to the boil.
Beat the eggs together with ¾ of the sugar and the vanilla in a large bowl. Once the mixture is light and fluffy, gradually add the milk a little at a time, whilst still beating the mixture to prevent curdling.
Pour the mixture into the baking dish, making sure that the bread is fully covered. Sprinkle the remaining sugar over the top and leave for 30 minutes for the bread to absorb some of the mixture.
Bake for 30-45 minutes until the surface is golden brown and the pudding has risen. Serve warm.
This delicious pudding can be kept in the fridge for a couple of days, covered in foil for freshness, and can be reheated in the oven in its dish. It can also be eaten as a delicious cold snack. Eat on its own, or serve with a blob of cream, ice cream or with fresh fruit.
Image sourced: mimblestagsrecipestale breadzero waste