Tag Archives: Bread and Butter Pudding

CarolCooks2…Throwing perfectly good food away?…Say No to Food Waste!

Food Waste is my biggest bugbear especially when social media and my inbox bulge with begging e-mails asking can you help feed starving children…?

All it takes is a little time and thought and nobody should be having any food waste…the internet is jam-packed with ideas and recipes if you have a freezer use it wisely…the bottom line is it will save you money…

At Christmas, an incredible 5 million Christmas puddings, 2 million turkeys, and 74 million mince pies succumb to the scrap heap while still edible. And this isn’t even taking into account all the vegetables, cheeses, nuts, and other party nibbles that finish up in the bin.

Let’s look at these figures…

  • Pigs in blankets: 7.1 million. …
  • Mince pies: 7.5 million. …
  • Turkey: 7.9 million slices. …
  • Gravy: 9.8 million cups. …But did you know? That’s enough gravy to fill an Olympic-sized swimming pool, which is sad because it can be easily saved and used again.
    Once your gravy has cooled, pour it into an ice cube tray and pop it into the freezer. The next time you’re making a casserole pop a couple into your stock to give it richness. Or you can turn it into dinner by frying up other leftovers together, like turkey strips, onions and any other veg, pour in the gravy and simmer – adding a little water if it’s too thick. Top with mash for a quick and easy pie.
  • Parsnips: 10.9 million. …
  • Potatoes: 11.3 million. …
  • Carrots: 9 million.

Why I ask? What is it that makes the buying public buy all this food and cook so much knowing that at least half of everything on your table will not be eaten…How many of you can with your hand on your heart say that all your serving dishes went into the kitchen empty?

Most of mine did and what was left was manageable I made bubble and squeak on Boxing day I had to cook more potatoes as we didn’t have any roasties or mash left on Christmas day…the few pigs in blankets that were left went in a turkey roll alongside some cranberry sauce and some of the little stuffing that was left over from Christmas dinner…

The only food I had left was turkey and Christmas Pudding…Christmas pudding if wrapped and stored keeps and just needs re-steaming or you could make a Christmas pudding crumble...Yes, a crumble..if your Christmas pudding crumbles then you are halfway there…you can also add some of your leftover cranberry sauce…

I haven’t made this recipe but it sounds delicious…I always share Christmas pudding with my Thai family  and neighbours as they love Christmas pudding and that means “no waste” from this kitchen…’That just leaves the turkey…

You could make your favourite curry sauce and then once it’s ready add your chopped-up turkey for the last 5 minutes just to heat it through…or make a nice turkey risotto…

Leftover mince pies, nuts and dried fruit, marzipan, or chunks of chocolate…then I came across this recipe for “mince pie ice cream” again not tried and tested by me so let me know if you make it plus I didn’t have leftover mince pies as I always freeze mine uncooked and just cook as required…it does mean that we can have a mince pie or two in mid-Feb or March but why not?

The amount of waste worries me and scares me as the mountain seems to get higher this survey carried out as part of Unilever’s Project Sunlight Clear A Plate campaign, demonstrates that the average person will spend £112 on their Christmas meal – a sum of money that would usually feed an average family for four whole days…

I think we all need to ask ourselves in these times of rising food prices and energy bills where we can make savings and look at these figures to me it is a no-brainer we should and must look at our food waste…it also doesn’t stop at the cooked food we waste what about the salad and veggies that lurk in our fridges until we throw it out either in the trash or in the compost bin…so let’s look at best before and use by dates…

Saturday Snippets…17th September 2022…Today’s one-word prompt is “Bread”

Good morning and welcome to Saturday Snippets where my muse struts her stuff and gives me a word…a one-word prompt after last week’s prompt this one was fairly easy however I still have no clues as to where she gets the ideas for my promt from but I like to keep the old grey matter working but hey muse thank you for giving me a break this week… come with me and see just what I have found …

Lamb’s Bread, also known as “Lamb’s Breath,” is a Sativa marijuana strain of unknown genetic origin, with uniquely-shaped, light green buds that resemble balls of sheep’s wool. The effects of this strain are believed to be energetic and uplifting…

If you remember back to fairy tales and Hansel and Gretel then you will know that they followed a trail of breadcrumbs…breadcrumbs also featured in “The National Ballet of Canada’s production of Sleeping Beauty”…

The Third Fairy or as she was also known “The Breadcrumb Fairy”

Did you know?…did you wonder why there was an image in the header image?…

Bread and Circuses…or bread and games comes from the Latin “Panem et Circenses”…is bread and circuses: sustenance and entertainment provided by government to appease public discontent.

This is attributed to Juvenal…a Roman Poet and is commonly used in a cultural, particularly political context.

Bread Fruit…is a species of flowering tree in the mulberry and jackfruit family …breadfruit looks very similar on the outside to my Jackfruit…However the similarity ends there as the strongest breadfruit taste correlation is to freshly-baked bread however when cooked, the starch-rich breadfruit can also taste similar to potatoes, though riper varieties taste sweeter because the starch converts to sugar…a staple in South Pacific and other tropics it is rarely eaten raw but either roasted, boiled, baked, fried or dried and ground into flour…

In the South Seas cloth is made from the fibrous inner bark of the breadfruit tree…the wood is used for canoes and furniture…it has milky sap like my jackfruit that is used for glue if its like the jackfruit that milky sap is very, very sticky and if you are cutting a breadfruit oil your knife as trust me the sap sticks to everything…

Some of you may wonder why a hymn ..Put simply I used to be a choir girl…and this was one of my favourites…

Bread… almost 900,000 tonnes of bread is wasted annually – that’s around 24 million slices every day…That is horrific!…

I can honestly say that no bread is ever wasted in my house…any odds of bread I make into breadcrumbs or freeze the ends of the load for garlic bread and slices I freeze until I have enough to make bread pudding or bread and butter pudding

Veggie Bread…Do you eat veggie bread? …

Bread is a staple food in a great number of the world’s regions, and “the staff of life” is widely regarded as unbeatable… however with a rising number of health-conscious people actively trying to reduce their bread intake…how does veggie bread compare to the bread I and many others bake…Does it make a good sandwich or toast or just warm from the oven as a slice of bread with butter?

I have looked at recipes made with chickpea flour or made with broccoli and cheese to bind the broccoli together..but neither is bread as I know it and would it make good breadcrumbs for a bread sauce or a treacle tart…If anyone would like to do a post on veggie bread then I am happy to promote it as long as you have tried and tested the recipe…I am open to being converted but I am also very sceptical as to whether it can do everything I currently make with leftover bread…A challenge for someone????

Thank you for joining me today for Saturday Snippets as always I look forward to your comments …I hope you have an enjoyable weekend xx

CarolCooks2…Friday Food Review… Stale Bread…

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…Stale Bread!

Fact: Bread is top of the list when it comes to food waste…in the UK almost 900,000 tonnes of bread is thrown away every year…that is 24 million slices every single day…

In the US (2016) 20% of bread is wasted in kitchens plus 12% in stores that is a lot of bread…

In my house, that figure is 0%...ZERO WASTE…nil..none…ever…every single scrap of bread is used…

I either make breadcrumbs, cut them into cubes for croutons or freeze the slices whole…

Breadcrumbs…can be stored in an airtight container in the fridge if using within a few days or in the freezer for up to 3 months.


  1. As a topping for au gratin, macaroni cheese anything which has a cheese topping I just mix breadcrumbs with the cheese it makes the cheese go further and creates a cheesy and crispy topping.
  2. If I am making stuffing for fish or meat then I add some breadcrumbs…
  3. Treacle Tart needs no introduction…does it?

Treacle Tart:

An old family favourite…



For pastry:

  • 225 gm Plain Flour.
  • 115 gm butter.
  • 55 gm Sugar.
  • 1 egg yolk.
  • Chilled water to mix.

For Filling:

  • 450 gm  Golden Syrup.
  • 85 gm Breadcrumbs.
  • Pinch ground ginger( optional)
  • Zest of 1 lemon plus 2 tbsp juice.


Sift flour into a bowl and rub in the butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until the mixture comes together to form a ball. Wrap in cling film and chill 20/30 mins in the fridge.

Gently roll out pastry and line 9 inch tin or dish, lightly prick the bottom of the pastry with a fork, line with baking parchment and cooking beans. Put in preheated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes. Remove from oven and set aside.

Make the filling by gently warming syrup in a saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into the baked case. NB. The mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.

Put into oven at 190 degrees and bake for further 25 minutes.

Serve with cream or hot custard.

Croutons: can be stored the same way as breadcrumbs.

To cook either drizzle with olive oil and spread out on a baking tray and bake in a hot oven 180 degrees for about 10 mins turning a few times until golden on all sides or heat a few inches of oil and fry turning as they will brown quickly this way is quicker and only takes a few minutes…

Don’t forget you can flavour your croutons with garlic or other seasonings.


  1. Add to your soup when serving.
  2. Mix into a Caesar salad or any salad come to that they are far better than the ones you buy.
  3. Stirring croutons right into soft, creamy scrambled eggs eliminates the need for a side of toast.
  4. Lovely garlicky croutons are nice just as a little snack with some hummus or other dip or just eat them as a snack…

Slices of Bread: Have so many uses they can be torn up and used to make bread sauce which is a sauce which is served with chicken or turkey mainly at Christmas but my family love it so much that every time we have roast chook they ask for bread sauce it is easy to make and uses up stale bread…

Bread Sauce.



Freeze the breadcrumbs ready to use( I always) keep a bag of frozen breadcrumbs in the freezer. The sauce can be made the day before and reheated on the day… I have been surprised living here that many people have not heard of bread sauce my mum always made it at Christmas we couldn’t have turkey without bread sauce…


About half loaf of Stale white bread either broken into smallish pieces or can blitz into breadcrumbs if you like a smoother sauce.

  • I brown Onion peeled and studded with cloves.
  • 2 bay leaves.
  • Salt & Pepper.
  • About half-pint milk.

Let’s Cook!

Pour milk into a saucepan and add studded onion. Slowly bring to boil and turn down and let gently simmer for 5 minutes.

Remove from heat and allow to cool. When cool remove Onion and bay leaves. This can be reheated to serve or made the day before and kept covered in the fridge. It is quite a thick consistency so if too thin add some more bread if too thick some more milk.

Bread pudding is a recipe which I learnt from my nan or bread and butter pudding which is different but still uses sale bread but the bread is soaked in egg and milk and then cooked.

Bread Pudding and Bread and Butter Pudding

For the Recipes please click the highlighted links above…

I always freeze the topper or trust of my bread and then use it to make garlic bread…Love French onion soup either have cheese croutons for a change or a slice of stale baguette add some grated cheese and viola a lovely bowl of French Onion Soup…top a casserole or stew with bread rounds and some cheese…

All you need to do for an individual bowl of soup or a larger dish is toast slices of your stale baguettes you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler/grill for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

That’s it folks how to have zero waste bread…Just think if everyone did that then those scary wasteful figures when there are children starving yes starving we could reduce those figures…if you don’t have that much bread as there may only be one or two of you… buy day-old bread that is reduced in your store that’s less store waste…or bake your own that’s fewer chemicals and sugar in our food and we are all counting that aren’t we???

Still, got stale bread? Then take a walk.. go feed the ducks and fishes…

Until tomorrow (Saturday Snippetts) …thank you for joining me here today I look forward as always to your comments xx




Whimsical Wednesday…with Carol

Welcome to Whimsical Wednesday…

I woke to rain today and it has been drizzling all morning which is unusual we normally get spectacular tropical storms and then the sun…The temp is around 25C/77F which is lovely just right…

cartoon duck in the rain

I saw this the other day and it is beautiful…I just had to share it…

I do hope you enjoyed this as much as I did..x

Today I haven’t so much cooking I went shopping the highlight of my week but we have run out of a couple of things…I did pick up some lovely purple shard though and some beautiful very fine beans which only seem to be in season for a short while and of course passion fruit…

I also had quite a lot of bread pieces in the freezer so decided to make a bread pudding nothing gets wasted here…From scrap pieces of bread, the end of the loaf it all makes breadcrumbs, croutons, garlic bread or if you save them in a bag or pot in the freezer they make a lovely bread or bread and butter pudding today it is bread pudding so hubby is happy as will be the neighbours…


Bread Pudding Recipe or bread and Butter Pudding…

All this COVID-19 and BLM especially has really upset me…it has also really got to me so from now on I am only reporting good news because I am going to turn everything else off …That’s it…Good news only…

What a beautiful heart this boy has …

Does sweat from someone infected with COVID-19 have a unique scent? Researchers in Paris, and elsewhere, believe it does—and we now know dogs can sniff it out.

A new study from researchers at the national veterinary school in Alfort, outside Paris, trained 8 Belgian Malinois shepherds to identify the smell of COVID-19 in the sweat of infected individuals.

The dogs’ overall success rate was near-perfect, correctly guessing an average of 95% of samples. Four dogs successfully identified a positive COVID sweat sample 100% of the time.

Our four-legged friends certainly prove time and time again how accurate their sense of smell is …

The British rock band played the last of six sold-out shows at Madison Square Garden in New York City, New York, US. the three-hour set included hits such as “The Song Remains the Same”, Since I’ve Been Loing You” Stairway to Heaven” and ‘Whole Lotta Love.” The band broke up following the death of drummer John Bonham on Sept 25, 1980.



June 17, 1939

The German liner St. Louis arrives in Belgium. It had been on a month-long voyage carrying more than 900 Jews attempting to escape the Nazis by travelling from Germany to Cuba. All but 28 passengers were turned away by the Cuban, U.S., and Canadian governments and returned to Europe where many died in the Holocaust. These events were the basis of the 1976 film Voyage of the Damned.

It was also the day when one of my favourite singers was born…American Emmy-Tony-Grammy-winning singer Barry Manilow think Mandy (1975, #1), I Write the Songs (1976, #1), and did you know he sang the McDonald’s jingle You Deserve a Break Today? but Barry also sang many other medleys and jingles especially when he first started out…Kentucky Fried Chicken, Dr.Pepper…

He really is a talented singer and a funny man…Are you a Fanilow?  He also composed the soundtracks to the animated films Thumbelina (1994) and The Pebble and the Penguin (1995)

Such a lovely fairytale…

Before I go it is also...I nearly forgot…National Eat All Your Vegetable Day…But I won’t bore you with another veggie recipe…

That’s it for this week…Take care stay safe and be well …xx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

CarolCooks2…This week in my kitchen…Everything cooked from scratch…

In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…wouldn’t it? I am also guessing that for many of you life has changed this last month or two and if you are now at home it also gives the chance to cook more especially as you have time and maybe cannot buy as much or any of the things you normally buy so are having to make your own or improvise…and make do…

Having grown up in a family where my mother and grandmothers cooked from scratch maybe it was a little easier for me…I then had children (6) that meant a minimum of  8 to cook and feed every day plus the extra kiddies who would wangle a dinner invite…haha…It was a bit of a home for waifs and strays at times…

Then I moved here…Many of the ingredients I cooked with I cannot get here or are imported at cost and often very rarely available so at times ingredients have proved a challenge however it has forced me to improvise and substitute ingredients but overall I believe I am a better cook for it…

I have also learnt that many foods I took for granted and thought I couldn’t make …Well, I can…Always cheaper, bigger portions than the sometimes tiny jars and packets you buy…no chemicals and fillers…and not as time-consuming as I thought they might be…Taste-wise always superior…

Over the next few weeks, I will give you some hints and tips using minimal basic ingredients most of the time and healthy most of the time for foods you can make at home …Also if you are really struggling to get meals on the table tell me what ingredients you have and I will come up with a meal plan…Just e-mail me if you would rather…carolcookstwo@gmail.com   Happy to help…xx

I am being preventive so have opted to stay in where possible and keep away from people…I made my favourite biscuits anything with golden syrup and I am hooked…These little biscuits well they are not really biscuits more like cookies as they have a softish very slightly chewy texture…Carol’s Coconut Cookies…

These cookies are my basic recipe and are my experimental recipe I am already planning what I can add to them but this time I left the recipe as it is..no walnuts or raisins…


  • 150gm rolled oats
  • 100gm plain flour
  • 100gm light brown sugar( I used raw sugar)
  • 100gm dessicated coconut
  • 100gm butter
  • 2 tbsp golden syrup
  • 1/2 tsp of bicarbonate of soda
  • 2 tbsp of boiling water.

Let’s Cook!

Set oven to heat at 175C, gas mark 4.

Line a baking tray with parchment paper. Combine the sugar, flour, coconut and oats mix to combine well.

In a small pan add the butter and golden syrup and melt the butter. meanwhile, bring the kettle to the boil and add two tbsps of boiling water to the bicarbonate of soda in a small cup. Add this to the melted butter/syrup mix. It will foam a little.

N.B if you leave it on the heat…like me…and turn back to line your tin…It will foam and went all over my ceramic hob…the rest you can guess…

Make a well in the centre of your dry mix and pour in the melted butter/syrup mix. Stir to thoroughly combine and it will form a slightly sticky dough.

Roll out balls and put on a baking tray leaving a space as they will spread on cooking ( the mix made 15 balls) Slightly flatten with your hand.

Put in the preheated oven and cook for 15-20 minutes, remove from the oven and cool on a wire rack.


If the bread counter is empty…Grab some flour if you can any flour as bread is very adaptable, some yeast, Oats, baking powder and baking soda you are then equipped to make some beautiful bread…Can’t get yeast …no worries we have that covered…Milk and we are sorted you can now make some beautiful bread.

This first recipe is from Sally...A beautiful yeast-free Irish soda Bread…

Sally Yeast Free Soda Bread


The second recipe is a favourite of mine… Buttermilk Bread…

Both easy to make and great spread with butter or jam, toasted, eaten with soup…both lovely loaves of bread and who doesn’t love the smell of fresh bread?

Let’s Bake!

Buttermilk Bread…



  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of bread flour.
  • Melted butter to brush the top of the loaf.

Let’s Cook!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients  together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, or store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.


If like me you can’t always get Buttermilk or it is very expensive then here is a recipe to make your own Buttermilk.


Any leftover bread…SAVE IT…I always keep a bag or container in the freezer for all my leftover bread…

It is then handy to make breadcrumbs to coat fish or chicken, to make a bread pudding or a bread and butter pudding, to make stuffing or bread sauce…

Have you half a pack of cream cheese a couple of rashers of bacon, a slice or two of ham or a small piece of chorizo sausage lurking in the fridge…some breadcrumbs and some Jalapeno peppers…Fancy a snack..easy…Although I have used bacon with mine any of the above will be great just crumble the chorizo and cook then add to the cream cheese which if you haven’t enough cream cheese bulk it out by adding some feta, sour cream any other cheese play with the flavours use up your odds and ends…


Next week flatbread and pizza bases…again so easy…so if you are faced with not a lot on the shelves check out the herbs and spices, always grab some flour and milk…cheese if you can any sort it can all be used…cheese sauces for starters, pizza topping…

No tinned tomatoes then buy a couple of kilos of beautiful red ripe tomatoes and make your own it is so easy…You can then make soup, pasta sauce topping for pizzas…Fresh herbs can be frozen so pick them up they will all add a zing to your sauces and pizza…

It will also save you money...ready meals are expensive and not healthy and often not big enough for a growing lad or hungry hubby…

I hope this has given you some ideas...the stockpiling and panic buying has horrified me  I have family and friends in the Uk who can’t even get milk for their babies ..yet it is on e-bay for extortionate prices…If anyone I know is doing that and profiting from other peoples misery and worry then I will unfriend without hesitation…It is disgusting behaviour there is no need if everyone just shopped as normal there would be enough for everyone. Appalling behaviour…

That’s all for this week from me please stay safe and think of others we are all in this together…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!


Old Fashioned Bread and Butter Pudding.

Bread and Butter Pudding

I am not one to waste anything and particularly now I live here in Thailand as Thais eat Nose to tail..literally…

What to do with left over bread.????…Well lots as it is..you can make breadcrumbs which can be used in numerous ways, Bread pudding, Summer Pudding or Bread and butter pudding.

In England there is a definite difference between Bread Pudding and Bread and Butter puddingThey are totally different dishes.Bread pudding is quite dense, Bread and Butter pudding is lighter.

But bread I never waste it is so versatile … This pudding is one my mum used to make and I know there are many variations now adding marmalade and jams etc…

This is just a plain old-fashioned, traditional Bread and Butter pudding not to be confused with bread pudding which is totally different.

Bread and Butter Pudding!

Bread and butter pudding

Ingredients :

  • 50g/2 oz butter, plus extra for greasing
  • 8 thin slices bread
  • 50g/2/3 oz sultanas
  • 2 tsp cinnamon powder
  • 350 ml/12 fl oz whole milk
  • 50 ml/2 fl oz double cream
  • 2 free-range eggs
  • 25 gm/1 oz granulated sugar
  • Nutmeg, grated, to taste.

Let’s Cook !

Grease your dish/dishes with butter.

Now get your bread ready , butter one side of the bread and cut in fingers or triangles depending on what shape dish you are using.

Instead of butter you can put jam or marmalade on the bread…Me I love it JUST with butter.

Take 2 eggs for a medium pudding or I sometimes use ramekins which then would make

4/5 small puddings, whisk the eggs and add the milk andcream..stir well.

Arrange bread in dish and sprinkle some dried raisins in between the layers finishing

with the bread. Sprinkle a small amount of sugar over the top andpour the egg mixture

over leave to absorb the egg mix, if needed top it up a little with milk.

Pre heat the oven to 180 C/355 F/Gas 4.

Cook for 30/40 minutes if using a large dish or smaller ramekins take approx 20/25 mins,

cook until well risen and golden…Serve on it’s own or with custard.


A simple pudding and a way to use up bread and if you just want to use milk which I

often do it is just as nice.

Thank you for reading if you love this recipe please share xx