04-05-2017 by 

The second recipe of today, isn't exactly one for the healthy eating plan, but it is certainly one for when the purse has lost a few pounds. I bought a loaf of cheap, white bread earlier in the week and after a couple of days, it had gone a bit dry. There was about half a loaf left, so I decided to make a quick pudding.


At the weekend, I made some sultana scones which we enjoyed with jam and cream, so there were some sultanas left and cream to use up. Having used some sultanas in the chicken tikka biryani, I decided to use some more in a bread and butter pudding.


This amount served 5 of us quite a small portion each but would serve 4 a decent sized bowl full.


6 slices of bread

50g sultanas

2 Tbsp. brown sugar - white if you haven't got brown

3 eggs beaten

300ml milk

2 tsp. mixed spice



Grease an oven proof dish with butter

Butter the bread, cut into triangles and place into the dish butter side up

When the bottom layer is covered with bread sprinkle a tbsp. of sugar, a tsp. of mixed spice and half the sultanas over the top

Repeat the steps until all the bread is in the dish and topped with the rest of the ingredients

Beat the egg and milk together and pour over the bread pudding, leave in the fridge for about half an hour

Place in a pre heated oven at 180 for 20-25 minutes until the top is nice and crisp

Serve with custard, cream or ice-cream

It's also very nice to make with teacakes check out the recipe here.




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