Apparently, one of the most wasted foods is bread. I cannot understand this - there are many delicious recipes for slightly stale bread (probably because our forebears had a lot of it!), including variations on bread and butter pudding. Bread and butter pudding is one of those dishes that can be either absolutely meltingly delicious, or have all the taste and consistency of rubber. Hopefully, this is the former! A soft mixture of custard, seeded bread with chunks of marmalade. Perfect for a winter's day.
I'm sure you could make this with gluten free bread (which doesn't have a great shelf life).
|Marmalade Bread and Butter Pudding|
Marmalade Bread and Butter Pudding
4-5 slices Granary seeded bread (or whatever you have left over)
Marmalade, the chunkier the better!
½ pint milk (approx.)
½ tsp ground cardamom
1oz/25g granulated sugar
Oven 180 deg C
I normally use an oblong dish about 12” x 4” or so with high sides – the bread needs to be able to stand up but also be surrounded in the custard. This serves about 4-5.
Butter the pieces of bread then thickly coat in marmalade. Cut into triangles and arrange each triangle in the ovenproof dish, so that they are standing up and in zig zag formation (so you can see a little bit of each piece). Beat together the eggs, cardamom and milk, and pour this mixture over the top of the bread. Allow to soak for about 10 minutes or more – if the bread is stale, it will take up a lot of the mixture. If it has all vanished and you like a good proportion of custard to bread, make up a half quantity and repeat the exercise.
Dust with the granulated sugar and bung into the oven. It takes about 15- 20 minutes to cook.
Serve with cream, ice cream or yoghurt.