The sweet bread got a little stale, so, as you do with stale bread, our options were toasting or bread and butter pudding. Seeing as the bread was very flat and I’d hate to get the toaster out to use it once, clean it and put it away, bread and butter pudding it was.
So, here’s the recipe for a Supreme Bread and Butter Pudding.
-300-500g/10.6-17.6oz sweet bread
-25g/0.9oz sunflower seeds
-50ml/1.8floz thick double cream
-cinnamon to taste
-bowl and whisk
-saucepan or small pot
1: Break up the bread and spread it out in the tray.
2: Sprinkle the raisins and sunflower seeds over it. Add the butter. Dust with cinnamon.
3: Break the eggs into the bowl and whisk with the sugar until evenly mixed.
4: Warm the milk in a pan, stirring in the cream. Don’t allow it to boil.
5: Slowly pour the milk into the eggs whilst continually whisking.
6: Pour the mix over the bread.
7: Pre-heat the oven to 180C/355F.
8: Put the pudding in the oven and turn it down to 150C/300F. Cook for 45min.
9: Serve warm with ice-cream or custard. We had it with home-made plum and brandy ice-cream.
At the moment Jon’s coming down with something and this is the first thing he’s got down since breakfast, so it must be some sort of superfood.