Bread and butter pudding is a crowd pleaser and just the thing to eat when the temperature plummets, the rain falls and the wind howls. It is quick and easy to make from leftover bread and eggs. You can use any plain or sweet bread. Festive panettone is ideal as it's already studded with dried fruit. You can even try leftover sourdough and light rye loaves. A scattering of frozen berries adds a festive look and a fresh taste to this classic British pudding.
8 slices of stale bread
75g butter or non-dairy spread
50g raisins or other dried fruit
400ml Oat Drink
4 free range eggs
1 tsp vanilla essence
2 tbsp caster sugar
zest from 1 lemon
¼ tsp nutmeg, grated
100g mixed frozen berries (just pick the small ones)
Preheat oven to 180°C. Lightly spread the sliced bread with butter or non-dairy spread. Cut the buttered bread into triangles. Arrange the bread triangles in a dish measuring approximately 28cm by 22cm and at least 5cm deep. Scatter with any dried fruit you are using.
Place the Oat Drink, eggs, vanilla essence, sugar and lemon zest in a jug and whisk to combine. Gradually pour the mixture over the bread and allow to stand for 5 minutes so it absorbs the egg and milk mixture. Grate a little nutmeg over the pudding at this stage.
Top with the frozen berries and sprinkle with a little extra sugar if you like. Cook for 25 - 30 minutes or until golden and the custard is just set. Dust with icing sugar to serve.
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