Bread and butter pudding is a staple in any British kitchen. A humble dessert made from stale bread, baked in an eggy custard with currants – real simple comfort food. When I was asked to develop a few ‘no waste’ recipes for a showcooking event, I immediately thought of bread and butter pudding. It’s the perfect bake for leftover bread, brioche or even croissants or pain au chocolat. Simply pour the hot custard over the bread and bake for 30 minutes.
For my bread and butter pudding I’ve also added apple pieces, which I’ve mixed with a bit of cinnamon. It’s another great way to use up leftover fruit that’s turning a bit wrinkly.