The perfect comfort food and ideal to get rid of any leftover bread. We had a Swiss cheese fondue evening lately and had a lot of bite sizes bread bits left. So on the Sunday evening it was Bread & Butter Pudding time! Fairly easy to prepare and you have most ingredients at home, I would guess.
See how to make here:
8 slices of (leftover) bread (approx. 2 double-hand scoops of bread bits)
2 tablespoons of butter
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
3 eggs, slightly beaten
2 tablespoons white sugar
½ teaspoon vanilla
½ liter milk (warm)
Optional: 1 teaspoon (or more) raisins
Pre-heat the oven to 200° C (air circulation).
Butter a baking tin or casserole form.
Spread butter onto the bread slices (or flake butter on top of already cut bread bits, e.g. like I did). Cut the bread into 4 squares and place into the buttered form, buttered side up. Sprinkle with brown sugar, cinnamon and raisins.
Mix eggs, white sugar, vanilla and salt. Heat the milk in a pot and slowly pour into the egg mix. Pour over the bread.
In parallel heat water in a hot water boiler. Place casserole / baking tin into a baking tray. Pour hot water around it into the baking tray.
Place in the oven and bake for approx. 40 minutes, until a knife inserted halfway between center and edge comes out clean. Remove casserole from hot water and serve warm or cold.
Note on the side: Any leftovers are ideal as a nice breakfast!