May 15, 2006

Bread and Butter pudding

We had a bowl of overnight loaf chunks from the cheese fondue at the Toga party and so I decided to make bread and butter pudding for breakfast.
3 large eggs beaten
3/4 cup milk
1 tsp cinnamon
1 tsp nutmeg
handful of raisins/currants
2 tbsp jam (of any sort) preferably homemade
1 tbsp of sugar to sprinkle (optional)
Bread chunks from stale loafs or any type of chunky crusty bread sliced
Beat the first 4 ingredients until frothy. Butter both sides of the chunks of bread and lay neatly in the baking dish of your choice. Squeeze jam in between layers and sprinkle the raisins.Pour over the egg mixture and leave to rest for at least 15 minutes to allow the bread to soak up the custard. If you like, sprinkle some sugar on the top before popping it into the oven for about 20minutes or until the tops of the bread begin to brown and the custard is set. Top with dashes of fresh fruit and serve hot!

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