My Nan’s Bread & Butter Pudding – Recipe

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…

Ingredients

100g sugar

3-4 tsp sweet mixed spice (cinnamon, nutmeg, etc.)

4 eggs

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

Method

  • 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.

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  • (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.

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  • 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!

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Sweet Egg Bread Breakfast

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.

Ingredients

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

Method

  1. In a bowl, whisk together the egg, milk and a good sprinkling of your powdered cinnamon (or sweet mixed spice).
  2. Place enough oil in a frying pan, and heat gently.
  3. 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.
  4. 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).
  5. 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.

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