Bread & Butter Pudding

Ingredients

Base Ingredients:

You can use:

• Croissants
• Panettone
• Pain au chocolat
• Cronuts
• Brioche
• Almond croissants
• Danishes
• Even donuts!
• If needed, bulk it up with a stale bread roll.

Ingredients:

• 3 eggs
• 250 ml (1 cup) milk
• 375 ml (1½ cups) thickened cream
• 2 tablespoons caster sugar (optional – pastries may already be sweet enough)
• 2 teaspoons vanilla bean paste
• 600 g assorted discarded pastries, torn into chunks
• 1 cup sultanas, currants or raisins
• 50 g butter, melted, plus extra softened butter to grease
• Brown sugar, to sprinkle (optional)
• Icing sugar, to sprinkle (optional)
• Ice-cream, to serve

METHOD

1. Preheat oven to 160°C fan-forced.
2. In a large bowl, whisk together eggs, milk, cream, sugar, and vanilla until smooth.
3. Add pastry chunks and dried fruit. Stir until nice and smooshy.
4. Let sit for 30 minutes to soak thoroughly.
5. Pour mixture into a well-buttered 2-litre baking dish.
6. Drizzle melted butter over the top and sprinkle with brown sugar if desired.
7. Bake for 35–40 minutes, until the top is crispy and the centre is slightly wobbly.
8. Optionally, dust with icing sugar using a tea strainer.
9. Serve warm with ice-cream.

Shortcut Tip:
Keep leftover pastries and bread in a freezer bag so you’re always ready to make this pudding.