I’ve had some bad situations with bread and butter pudding. Really bad. So bad, in fact, I didn’t eat them for about 20 years. Then one day, someone made me one and I ate the damn lot. They were kind of appalled and said somewhat stiffly “I was hoping you would share it with your family” and I didn’t have the heart to tell them nobody liked it.
Nobody but ME, that is!
(in their defence, one person in my family doesn’t really eat dessert and the other was a fussy 17-month-old. The third wasn’t even born yet. Nobody tried it).
I ate it for breakfast, and I ate it for dessert and declared myself out of the bread and butter pudding drought. Begone!
So every year about this time, I get my weekly bread and butter pudding recipe on, always upgrading the custard to bread ratio, and basically eating the lot myself.
And then I read this genius post by my mate Rachel – who was making bread pudding from the thousands of uneaten sandwich crusts her four kids created in a day. GENIUS I TELL YOU.
Of course, I had to put hot cross buns and croissants and whatever else I had on hand in mine because that’s how I roll, but sandwich crusts? Amazing. In they go to the freezer every time I spot some that the kids don’t want. Oh I’ll eat them. Warm, covered in custard and cream…. oh yes, I’ll eat them.
Wait – don’t throw those sandwich crusts and stale bits of bread out – make a custardy bread and butter pudding instead!
- 4-6 cups torn up stale sandwich crusts, hot cross buns, rolls, bread, croissants, etc (Depends on your custard-to-bread ratio – I err on the side of custard!)
- 700ml milk
- 100ml cream
- 4 Large organic, free-range eggs
- 60g sugar
- 1 teaspoon cinnamon
- 1 pinch freshly grated nutmeg
- Place all the bread ends in a baking dish. Preheat the oven to 180C.
- Mix together the eggs, sugar, milk, cream, and cinnamon to make the custard.
- Pour custard ingredients over the bread, and grate over fresh nutmeg.
- Bake in oven until puffed and golden and custard is cooked through, about half an hour to 40 minutes.
- ENJOY! (I can often be found ENJOYing straight from the pan…)
to be honest, the more cream the better in this mix! I like half milk – half cream if I can, so just play with the ratios until you’re happy.
Keywords: bread pudding, bread and butter pudding, croissant bread pudding,