Bread and Butter Pudding

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

2 hours

Prep Time

(4)

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Ingredients

2 Tbsp butter, softened
6–8 thick slices stale bread
2 Tbsp currants
¼ cup Chelsea sugar
2 tsp finely grated lemon zest
4 eggs
2 cups Meadow Fresh full-cream milk
Chelsea icing sugar

Method

Butter the slices of bread and cut them into triangles.
Arrange the slices in layers in an ovenproof dish interspersed with the currants, sugar and lemon zest.
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.
Preheat the oven to 180˚C.
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.

Add your review

Janet

I made it with white sliced bread. It turned out beautifully. The flavour of cinnamon and lemon zest is delicious. And I used 3 eggs and it still turned out really well. Served it with hokey pokey icecream. Enough for 4 people.

Tans

Love this recipe. It always works. Other variations...frozen raspberries, vanilla essence, white chocolate and a touch of a whiskey based liqueur. Its a family favourite.

Rachel

Was so easy to make and is absolutely delicious!