Talk about a comfort food! This is a perfect pudding to make and enjoy, whilst waiting for Spring to turn up. I know, I know – it’s officially Spring already, but it’s still chilly out there!
This recipe takes about 15 minutes to make, and then a further 45 minutes to “bake”. I asked for the help of Gning with this one…
3-4 tsp sweet mixed spice (cinnamon, nutmeg, etc.)
1l milk (whole / full fat works best)
A few handfuls of sultanas
8 rounds of bread (approximately… You may need more, depending on the size of the ovenproof dish you use)
Butter – to grease the ovenproof dish
- Preheat your oven to 190ºC (170ºC for fan assisted ovens).
- Grease your ovenproof dish with butter.
- Measure out your sugar, and combine the sweet mixed spice, stirring thoroughly. I assigned this task to Gning.
- Measure out your milk, and crack the eggs straight in to it. Use a whisk to combine it… This was another task assigned to Gning.
- (Optional) cut all the crusts off the bread.
- Butter one side of each round of bread, and slice in half – side or diagonally, your choice. Fill the bottom of the ovenproof dish with the sliced bread (butter “up”).
- I asked Gning to sprinkle some of the sugar mix over the bread, followed by a handful of sultanas. Repeat this step until the ovenproof dish is full.
- Pour the egg-milk mixture over the top of the layered bread, and allow to “soak” for 10-15 minutes. Don’t worry if it looks like you have too much milk… You don’t. It will all set wonderfully.
- Place in the middle of the oven, and bake for 45 minutes.
- Your pudding should be ready when it is a lovely golden colour.
- Serve immediately – with or without cream; or you can leave the pudding to “set”, and serve it cold. Yummy!
As Donut was kind enough to wait until 7am to wake up (very proud), I gave him his bottle, and I wondered what I should make for breakfast this morning.
I have a tendency to buy eggs, pop them in the fridge (although, technically, you shouldn’t store eggs in the fridge – they should be kept at room temperature – it’s just that my kitchen is SO hot!) and then forget all about them. What usually happens next is that I fancy a fried or scrambled egg, so I go to the fridge, and then cringe as I look at the “use by” date.
Today was no exception… I opened the fridge, and I starred at the five eggs that were sitting in the fridge. They were still in date, as I had only purchased them on Thursday evening. I realised that I had also only 6 rounds of bread left… Now breakfast is an easy choice when you have these essential ingredients.
If you use 2 rounds per person, this breakfast costs approx. 50p per person.
1 egg per person
Splash of milk
1 or 2 rounds of bread per person
A good portion of cinnamon / sweet mixed spice powder (I only have sweet mixed spice)
Splash of oil (for frying)
Golden or Maple Syrup
- In a bowl, whisk together the egg, milk and a good sprinkling of your powdered cinnamon (or sweet mixed spice).
- Place enough oil in a frying pan, and heat gently.
- Dip the bread – one round at a time – in to the egg mixture, and place in the frying pan. Sprinkle a little more of the powdered cinnamon (or sweet mixed spice) on to the bread. **Note: Do not “dip” more than one round of bread at a time in to the egg mixture unless you have enough room in your frying pan.
- Allow to fry for approx. 2 minutes, then turn over. Add a touch more powdered cinnamon (or sweet mixed spice) to the round of bread, then allow to fry for another 2 minutes. Turn over once more to quickly “seal” in the powdered cinnamon (or sweet mixed spice).
- Place on your plate, and serve either on its’ own, or with a lashing of golden / maple syrup.
This dish is best served hot 🙂
I ended up with excess egg mixture at the end, so I just put a drop more oil in the pan and poured the egg mix directly in. It was like a sweet omelette. Again, I poured a little of the syrup over the finished dish.