From the days of rationing to the dessert menus of upper end restaurants, what a journey for the stale crusts of bread. Some countries use raisins, some use maple syrup, others accompany the pudding with custard, some butter the slices first then arrange them, so many ways, as many as there are cooks, one is just as good as the next. Whichever way you make it, make sure you have enough to go around. Use nutmeg instead of cinnamon, try whisky to warm the milk, run, have fun with it.
Still more leftover bread then how about garlic soup perhaps?
Blueberry Bread and Butter Pudding
leftover bread, cut into slices, then cubed
4 T blueberries
1 egg, free range
2/3 c low-fat milk
1/2 t vanilla essence
3 T raw sugar*
1 t cinnamon
1 pinch of salt
1 T butter, melted
*(if you have a sweet tooth add more sugar and/or you can sprinkle a light covering over the pudding before you put it onto the oven)
Preheat the oven to 180C (360F).
Grease a casserole dish.
Place the cubes of bread and blueberries randomly into the casserole dish.
In a separate bowl beat together the milk and egg together.
Add the raw sugar, cinnamon and vanilla essence. Stir well.
Pour the mixture evenly over the bread and blueberries.
Drizzle the melted butter over the top.
Let sit for an hour. (Let the bread soak up the liquid but if you really are in a hurry you can skip this part but if you know what’s best for you, you won’t.)
Place the casserole dish into the oven for 25-30 minutes or until golden brown.