Food, Family, Fun.

You might be wondering what happens with all of the bread scraps I must have from making a different sandwich shape every day. I surely don't throw them all away! I put them in a ziploc bag and freeze them until I have a decent quantity, then I defrost the bag and make either croutons, overnight french toast casserole or this Bread Pudding. This is a local favourite British Bread Pudding recipe --it's a pudding in the British sense of the word meaning dessert -- not meaning that this is a custard  or creamy pudding. It's also not the same as Bread and Butter Pudding. It is however, one of my hubby's favourites :)

Most recently, I have used Nature's Own Honey Wheat bread scraps that were defrosted from the freezer and added in some leftover Masa which is a Portuguese Sweet Egg Bread. If you don't quite have 6 cups of  leftover bread scraps you can add in a slice or two of fresh bread (any kind) or slightly decrease the milk.

Dice or tear the bread into cubes/pieces and put in a medium bowl. Pour the milk over the top and leave it to soak in, about 5 minutes.

Add in 1 beaten egg,  the softened butter, brown sugar, cinnamon, nutmeg and raisins. Stir really well until it is well combined.

Press with a wooden spoon into a 9x9 ungreased pan.

Bake at 350F for 1 hour. The time depends on your bread (how stale it was) and your oven. I think it is best to check it after 35-40 minutes. If you are worried about it burning the outsides without cooking the middle through at that point, turn down your oven to 325F for the rest of the time. To tell if it's cooked through, the top should crust and when you touch the middle it should be firm and not "bouncy". Leave to cool and then cut into squares. It's delicious served warm with a scoop of vanilla ice cream (or chocolate ice cream if that's your fancy) and of course a cup of tea!