
Leftover bread pudding
21 September 2015
,
(5 votes)
Nutritional Info
Each 220g serving contains
-
Energy
2022KJ
483KCAL
24% -
Fat
20g
med
29% -
Saturates
11g
high
53% -
Sugars
36g
high
40% -
Salt
1.2g
med
21%
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.