This delicious pudding is a great way of using up stale bread.
It’s cheap too, and a whole lot tastier than toast!
Here’s what you need:-
8 slices of bread
A ‘hape’ of sugar (or about 100g)
As many raisins as you like
Lashings of butter
1 litre of milk
1 large pinch of nutmeg or cinnamon
1 oven proof dish
- Heat the oven to 180° (350°F) Gas Mark 4
- Grease the oven proof dish
- Mix the eggs, sugar and milk and leave aside
- Butter the bread (and don’t be scabby with the butter)
- Cut the slices diagonally and place half of them in the bottom of the dish. (Cover the base of the dish. If you need more bread, use it.)
- Throw half the raisins over this layer
- Place another layer of bread into the dish and sprinkle the remaining raisins over it.
- Pour the egg/milk mixture over the bread, pressing the bread beneath the surface. (If it’s a bit dry, mix together some more)
- Leave to soak for at least half an hour
- Bake for approximately 30 minutes.
- The pudding should rise, but if the raisins look like they’re starting to burn, then turn down the heat a little.
- Finally, whip up some custard and pour over generous spoonfuls of the pudding to serve.