Bread and Butter Pudding

How to turn leftover bread into cake – make this bread and butter pudding.

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Photo credit: Timeless Edmonds
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Prep Time: 2 hours Servings: 6
  • 2 Tbsp butter, softened

    6–8 thick slices stale bread

    2 Tbsp currants

    ¼ cup sugar

    2 tsp finely grated lemon zest

    4 eggs

    2 cups full-cream milk

    icing sugar

  • 1. Butter the slices of bread and cut them into triangles.

  • 2. Arrange the slices in layers in an ovenproof dish interspersed with the currants, sugar and lemon zest.

  • 3. Beat the eggs and milk together and pour over the bread. Set aside for about 30 minutes, pushing the bread back down into the milk occasionally.

  • 4. Preheat the oven to 180˚C.

  • 5. Put the dish into a roasting pan filled with hot water and bake for about 45 minutes or until golden and set. Serve dusted with icing sugar.

    VARIATION:

    Try spreading the bread with jam, add chocolate chips or use slices of stale brioche or raisin bread.

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