We often have leftover bread especially if I have been near a bakers for two consecutive days. We never waste it though, it either gets fed to the chickens or I whizz it into breadcrumbs and put them in a food bag in the freezer. If I have a bit of time then leftover bread gets made into this or the bread and butter pudding I have posted before. The girls both love bread pudding and so do I. It can be eaten warm with cold cream as a pudding or eaten cold the next day with a cup of tea.
This recipe is based on Delia Smith’s recipe in her Complete Cookery Course. I like to add a mixture of glacé cherries, sour cherries and sultanas and some candied peel if I have it in the cupboard. You can use any mixture of dried fruits as long as they weigh a combined 175g (60z). You could use dried prunes or apricots.
225g (80z) white or brown bread with the crusts removed
275 ml (½ pint) milk
75g (3 oz) dark soft brown sugar
50g (2oz) melted butter
2 tsp mixed spice
1 egg, beaten
175g (60z) dried fruits
grated rind of ½ orange
You will need a baking dish with a 2½ pint (1½ litre) capacity, well buttered.
Break the bread into small pieces and place in a bowl. Pour the milk over the bread and leave to soak for 30 minutes. Add the beaten egg, melted butter, mixed spice and sugar and stir well to thoroughly combine. It is best if you use a fork for this stirring to get rid of any big lumps of bread. Stir in the dried fruit and orange rind. Spread the mixture into the buttered dish and bake in a preheated oven at 180°c (350°f, gas mark 4) for about 1 hour. It may need slightly longer. It’s ready when it is a lovely golden colour.