Bread and Butter Pudding

I use this recipe on the crusts of my bread, which I don’t throw away. The fruit is the tricky part so try to keep with the jam. Strawberries if you use strawberry jam or Raisins and Cherries (glazed are great) with Apricot jam, I will be trying apples with Apricot jam next time round, perhaps peaches with peach jam. Don’t use citrus fruit but otherwise any fruit you have in stock!

Ingredients:

4 Slices of Stale (not mouldy) bread
3 Tablespoons Soft Butter
3 Tablespoons of Jam (whatever is in your fridge)
1½ Cups of Milk
2 Eggs
2 Tablespoons of Sugar (I use brown but any will work)
Sliced fruit

Method:

Preheat oven to 170 C
Cut bread into thin slices (I use “soldier type” slices which are 1/2 inch thick) and spread with butter and jam.
Grease a 900ml dish with butter.
Place a layer of bread on the bottom of dish
Sprinkle fruit of choice
Layer bread on top of that again
Beat together eggs, milk and sugar
Pour over bread
Bake in oven for 25 minutes.

Makes enough to serve 6.
Serve drizzled or drowned in hot custard as per your personal preference