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.
Here’s how:
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Wait – don’t throw those sandwich crusts and stale bits of bread out – make a custardy bread and butter pudding instead!
Ingredients
- 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
Instructions
- 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…)
Notes
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,
Rachel @ Mother Far from Home says
May 8, 2015 at 5:50 amOh that’s right…. that looks VERRRRYYYYY good.
Veggie Mama says
May 8, 2015 at 9:59 amIt was a brilliant idea, thanks nana!
sammie@theannoyedthyroid.com says
May 8, 2015 at 8:23 amThis looks uber yum! Have you ever tried bread pudding? It’s kind of like a bread and butter pudding but can be eaten like a cake or a pud and it doesn’t have the cream, it’s sooooo good! Traditionally, it’s made with old bread but I jazzed up nana’s recipe with hot cross buns at Easter. It’s an old English thang, if you love bread and butter pud, you will love bread pud. Nana’s recipe is on ye blog!
Veggie Mama says
May 8, 2015 at 9:58 amBUT I LOVE THE CREAM! Haha I add cream to the old bread pudding recipes because I just can’t go without it 😉
Johanna says
May 8, 2015 at 11:16 amI love bread and butter pudding too 🙂 My Gran used to make it in England to go with the Sunday roast. Yes, we had it a lot and there were always bread crusts she’d be using up as well as cream from Hams Farm down the road. You’ve got me remembering church on Sunday, the smell of cabbage and boiled bacon and big portions of That Pud! Oh you made me laugh though … eating it all yourself 😉 It’s the way you say it that I love 🙂 Btw – Thanks for popping over to Lifestyle Fifty earlier x
Veggie Mama says
May 14, 2015 at 2:49 pmIt’s so wrong but I totally do eat it myself! hahah oh dear. Now I want farm-fresh cream.
Karin @ Calm to Conniption says
May 8, 2015 at 9:03 pmI could make this I think. I’m shit at baking but I think I just might be able to master this. Ok maybe not master.
Veggie Mama says
May 14, 2015 at 2:48 pmchuck it in a dish, chuck it in the oven. can’t lose!
That Bettie Thing says
May 8, 2015 at 9:50 pmOh yummola. Reminds me of me dear ol’ nanny in law.
Veggie Mama says
May 14, 2015 at 2:48 pmcute!
Shari from GoodFoodWeek says
May 9, 2015 at 1:05 pmWaste not, want not! This is a great recipe… I wonder if it would work the other way around {as my toddler likes to eat the crusts and leave the rest of the sandwich – go figure}.
Veggie Mama says
May 14, 2015 at 2:48 pmas long as it’s not a vegemite sandwich! Peanut butter sandwiches work well.
Sandra Lemming says
May 23, 2015 at 6:15 pmWoohoo is all I can say. Finally a very simple and easy to follow Bread and Butter Pudding recipe without sultanas. Thank you Thank you Thank you 🙂 Yum Yum can’t wait to give this one a whirl and did I say Thank You
Veggie Mama says
May 28, 2015 at 7:24 amhaha oh yeah, SULTANAS ARE BANNED. ugh.
AN B says
July 20, 2015 at 8:42 pmI made this for the third time tonight and it’s great! Tonight I used orange rind and vanilla essence instead of cinnamon and that was a very pleasant substitute. Only my big girl and I like it in our house (strange husband and fussy 1 yo won’t touch it) which means we get a few desserts (and guilty breakfasts…!) out of it.
Veggie Mama says
July 22, 2015 at 12:54 pmhaha so glad you like it! I did a vanilla bean version lately and I know what you mean – it makes a great change! I also saw a Nigella one recently with marmalade, I will totally have to do that.