Bread and Butter Pudding

And while we’re on bread puddings, I thought I better add my old favourite (sadly not anymore, with all those eggs and milk and butter) here’s the basic to play around with to your hearts content. Leave it as it is, or add marmalade, or apricot jam, or slides of orange, or pieces of chocolate, or……

Ingredients:
5 or 6 thin slices of bread and butter
1 pint of milk
2 eggs
1 dessert spoon of sugar
sultanas, currents, or candied lemon

method:
cut of the crusts and divide each slice into 4 squares, arrange them in layers in a well-greased pie dish and sprinkle each layer with sultanas or whatever is being used. Beat the eggs, and the add the sugar, stir until dissolved, then mix in the milk and pour gently over the bread, which should only half fill the dish. Let it stand at least an hour for the bread to soak, then bake in a moderately cool oven for nearly 1 hour.
Sufficient for 4 or 5 people

Today’s illustration ‘toast’ © Lois Blackburn, please visit www.loisblackburn.co.uk to see more work.