During lockdown, I made a lovely bread and butter pudding with left over bread and homemade orange marmalade. It was a big hit with the kids although Grant couldn’t eat it as it contains a lot of eggs and I haven’t found a plant based alternative for this recipe.
Then, I was finally reading through Wendyl’s fantastic new book A Natural Year last week and came across Paul’s delicious sounding bread and butter pudding recipe that uses chocolate and prunes instead of marmalade. I’m going to give it a try next time!
Bread & Butter Pudding Two Ways
6 – 8 slices of bread with crusts on – several days old is best
1/3 cup sugar (can use coconut, white or brown) – plus extra for sprinkling – I used white as we had run out of other options at the time
1 tsp vanilla essence
2 cups full cream milk
2 Tbsp softened Olivani or butter
3 Tbsp marmalade
Preheat the oven to 180°C.
Butter both sides bread and then spread over the marmalade on one side only, cut the slices into rectangles.
Lightly grease your dish or tin then place in your slices buttered side down, marmalade side up, I had a few extra pieces that I used to fill in any holes.
Beat the milk, eggs, vanilla essence and sugar together then pour half of the mixture over your slices and repeat the process.
Leave for about 15 minutes so that the mixture soaks into the bread.
Sprinkle over with a little sugar and put into the oven, bake for 40 minutes.
Variation From Wendyl’s Book A Natural Year …
150g dark chocolate, chopped
1 cup pitted prunes, halved
When placing down the first layer of slices, instead of marmalade, sprinkle over with chopped chocolate and prunes.
Place on the second layer and pour over the egg mixture.
Leave to soak in.
Then sprinkle with the rest of the chocolate and a little sugar.
Bake for 40 minutes.
To purchase A Natural Year click here.