I watched the Mary Berry Story the other day and was inspired to make some good, old school bread and butter pudding. It is the perfect comfort food and the ideal way to use up any leftover bread.
I make individual bread and butter puddings, mainly because my husband doesn’t like it (crazy I know!). I usually make half this recipe, eat one straight away and keep one in the fridge for the next day.
In this recipe I have used cranberries because I didn’t have any sultanas but also because I prefer them and you can throw in any dried fruit you have to hand.
8 slices of bread
Handful sultanas/cranberries or other dried fruit
25g Demerara/muscavado sugar
Slice the bread into four and butter each slice.
Line a ramekin or small dish with slices of bread, butter side down.
Sprinkle with fruit, sugar and cinnamon.
Continue with layers and put final one butter side up.
Mix together milk and eggs and pour over bread until it reaches the top. Sprinkle with a final layer of sugar.
Bake at 180degrees/gas mark 4 for 15-20mins until brown on top.