Here's a thrifty but delicious recipe for those of you who have extra bread or crusts to use up. I was inspired to do this as I make my children's packed lunch sandwiches in advance and freeze them. Unfortunately they demand that the crusts be cut off so I end up with a loafs worth of crusts left over!
Bread pudding is a great solution. It's easy to make and uses cheap store cupboard ingredients that you probably have around the house. It is also delicious cold as well as hot so good for picnics or packed lunches.
Bread Pudding Recipe
a handful of raisins or currents (or any dried fruit that you have lying around!)
1 tsp cinnamon
1 tsp nutmeg
600 ml milk
140g soft brown sugar
100g melted butter
Tear the bread into a bowl and add all of the ingredients reserving a little bit of the sugar. Stir with a spoon until it's all mushed up (great fun for the kids) and leave for 15 minutes for the milk to soak in to the bread.
Butter a cake tin or square baking dish and pour in the mixture- sprinkle some of the sugar over the top. Bake in the oven for 1 1/2 hours at around 180c. If the top starts to get too brown cover with foil.
When it's ready take it out and cut into squares - eat hot or cold