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Ingredient
Leftover Bread crust pudding - bread and butter
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Chef :
Emma-JaneLeftover Bread crust pudding - bread and butter
We made clear cucumber sandwiches for our work jubilee best of the British lunch party and I wanted to use up the crusts rather than waste them. So I made bread and butter puddings using the leftover crusts. #useeverypart
Ingredient
Cooking time :
20 minutes
500 ml
milk
4
eggs
dash
Vanilla extract
5 tbsp
sugar
3 handful
raisins
Cooking instructions
* Step 1
Whisk together eggs and milk. Add your vanilla extract and some lemon zest.
* Step 2
Place your leftover bread crusts into a baking tray and sprinkle over 4 tbsp sugar and all raisins. Mix through to coat all the bread. Leave 1 tablespoon of sugar aside for the end.
* Step 3
Pour over your egg, and milk mixture and press the bread into the liquid to absorb. Sprinkle over 1 tbsp of sugar on top and place in a preheated oven at 190c for 20 minutes.
It is done when the top is crispy and the eggy mixture is set.
Note: if there is a photo you can click to enlarge it
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