Leftover bread pudding

Leftover bread pudding

Make the most of your leftover bread.

By , 21 September 2015

(3 votes)

Leftover bread pudding

  • 50 Mins

  • Serves: 4

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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.