Sunday and Monday were pretty carb-alicious! Bread with dinner, AND I made a bread & butter pudding! Eeek!
One of the boyfriends mates is gluten intolerant so bought a load of this pumpkin bread, but turned out that it still upset his digestion, so we got a load of free loaves. 🙂 Sadly it’s not really much good as bread, it’s too cakey. It tastes ok with jam but not as actual bread bread, so I put it to good use and made a bread & butter pudding this weekend!
I planned to put some choc chips in it, but in my search through my baking shelf I found an open bag of crystalised ginger, so I made a “gingerbread” bread and butter pudding, oh man, it was so good, experiment success! 🙂
Gingerbread Bread & Butter Pudding
- 1 x loaf bread – we used pumpkin bread in this case
- 750ml milk
- 6 eggs
- 130g brown sugar
- 50g butter, melted
- teaS vanilla essence
- 1 ½ teaS ginger spice
- teaS cinnamon
- ½ teaS nutmeg & mixed spice
- Crystalised ginger- 10-15 chunks, cut up small. Mine were quite large sugary chunks, so vary the amount depending on how big your crystalised ginger is.
- Dried fruit- raisins. I had dried cranberries. Didn’t weigh them am afraid- put as much or as little as you like.
- Tear up your bread and put it in a big oven proof dish. Make 1 layer, sprinkle with some ginger & dried fruit, layer with more bread, sprinkle with more ginger & dried fruit etc
- Mix your milk, eggs, brown sugar, butter, vanilla essence and spices in a bowl till well combined.
- Pour over the bread and stir it up so that all the bread is coated in the mixture.
- Leave for half an hour to soak up. Every 5 mins or so, mix it all up so the top bits don’t end up all dry and flavourless.
- Put in 180C oven for about 40 mins, or till golden and delicious. Mine ended up being in for another 15 minutes, so just keep an eye on it and if it needs a bit longer or less in the oven that’s fine.
Also, Sunday I ate that bag of crisps I didn’t eat at Cavalia. And there was a few M&Ms and some wine Monday night….. oh dear.