Bread and butter pudding recipe

There’s nothing quite like rustling up a delicious spur-of-the-moment dessert to make one feel totally like a domestic goddess, and I’ve discovered the perfect recipe to do just that. It’s the easiest recipe I think I’ve ever made and it’s for bread and butter pudding. I love the whole concept of bread and butter pudding – reducing food waste, making the most out of what you’ve got. We normally buy granary bread but just this once I’d got some white bread and it was past it for sandwiches, so I transformed it into a yummy dessert in minutes using this fantastically easy recipe from my trusty Good Housekeeping cookbook. You don’t even need to weigh anything!

You will need
– Old white bread
– Butter
– Raisins (we didn’t have any, which is just as well because I can’t stand the horrid things)
– 450ml milk
– 3 medium eggs
– 3 tablespoons of icing sugar (the recipe said golden icing sugar, but who actually has that lying around in their cupboards?)

Step 1
Butter some slices of bread and cut them into quarters to form triangles. Arrange them in a greased oven-proof dish like so.

Step 2
In a measuring jug, beat together the eggs, sugar and milk. I used a whisk for this, just to make sure everything was properly mixed together. Then pour this mixture over the bread and sprinkle with raisins (or don’t, if you agree with me that raisins are vile) and leave it to soak for ten mins while the oven warms up to 190 degrees.

Step 3
Put it in the oven for about 30-40 minutes. When it comes out, sprinkle with icing sugar to serve. For an extra level of decadence I served this with Bird’s custard. Mmmm!