Indulge in some sumptuous bread and butter pudding as you use up your Christmas cupboard staples.
Ingredients
Serves 6
- 15 slices of day-old bread (slice pan or brioche)
- 200g Christmas cake, diced
- 50 g butter at room temperature (plus extra to grease the baking dish)
- 50g honey or caster sugar, plus extra to serve
- 4 eggs
- 300 ml full cream
- 250 ml milk
- 1 tsp ground cinnamon
- To serve: Whipped cream and custard
Method
- Preheat oven to 180°C.
- Spread the sliced bread with butter on one sides and cut into triangles. In a large bowl, whisk the eggs with the caster sugar, cinnamon, cream and milk. Keep aside.
- Grease a baking dish of approx. 2 litre capacity. Line the dish with the buttered slices of bread and scatter some crumbled cake. Finish with the layer of bread.
- Pour the custard mix over the bread mixture. Leave for 10 minutes aside until the cream mixture has been absorbed.
- Bake for 35-40 minutes or until coloured and no more runny custard. Remove from the oven.
- Serve warm with dollops of whipped cream, custard and extra maple syrup.
