Leftover bread pudding

Leftover bread pudding

Make the most of your leftover bread.

By , 21 September 2015
Leftover bread pudding
  • Ready in: 50 mins
  • Serves: 4
  • Price: 55p per serving
Nutritional Info
Each 220g serving contains
  • Fat med
    20g
    29%
  • Saturates high
    11g
    53%
  • Sugars high
    36g
    40%
  • Salt med
    1.2g
    21%
  • Energy 2022KJ 483KCAL
    24%
of your reference intake.
Typical energy values per 100g: 919kJ/220kcal.
Ingredients
  • 6 slices of leftover bread
  • 30g butter
  • 40g marmalade
  • 3 medium free range eggs
  • 50g caster sugar
  • 400ml milk
  • 1/2 tsp vanilla extract
  • 100g fresh raspberries
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 4. Generously spread the bread with the butter and then the marmalade.

  • Cut into triangles and arrange overlapping in a greased ovenproof dish. Beat the eggs together with the caster sugar, milk and vanilla extract.

  • Pour over the bread and press it lightly into the liquid. Leave to soak for 10 minutes, then cook at 180C/160C/Gas 4 for 30 minutes. Scatter over the raspberries for the last 5 minutes of cooking.