Bread + butter pudding.

Comfort food with 4 base ingredients from your pantry or fridge.

Preheat oven to 150 – 180 °C.

Great way to use stale bread a few days old or you can use fresh bread, it doesn’t matter as it will be cooked. Stale not mouldy !

Use your choice of bread, crust on or crust off, your preference. I’ve just used standard sandwich bread, but sourdough, Vienna etc. can be used as well.

Butter one side of the bread, then spread jam over the butter, spread right to the edges. Cut into triangles.

I use olive oil spread as a butter alternative and strawberry jam, but any butter and jam can be used.

Place into your oven proof dish, plain side up against the buttered sides as shown.

You can add sultanas, or fresh fruit pieces if you like or leave as is. Most jams contain real fruit anyway.

Use a thick custard, and pour over the entire dish. I used approximately a quarter of the litre carton or you could make your own custard. I used vanilla custard but you can use chocolate custard or a brandy infused custard for an adults only version.

Place on center rack for approximately 15 – 20 min, depending on your oven. You can use a microwave, but you don’t get that baked custard and bread texture.

Serve as is or add some icecream for extra decadence, just because you can !

Best served hot, straight from the oven, but you can keep left overs in the fridge and eat the next day.

The square cake tin size serves 4 people with a very generous serving, or up to 8 people with an ample serving. ( 8 standard bread slices)

You can do a loaf tin size, for 2 – 4 people.( 4 standard bread slices)

An oven tray size for 8 – 16 people. (16 standard bread slices)

Very economical, comfort food that can be jazzed up with fresh fruit, garnishes and ice cream.

*Prices have been rounded up. Costs and quantities may vary.

Hmm…. Enjoy your pudding.