Bread and Butter Pudding

One hour +

This recipe is great for when you find those stale slices of bread left at the end of the loaf.

Chef’s tip

It is important to use stale bread as fresh bread would create a soggier pudding. For best results soak the bread overnight, this allows for better absorption of the custard mix and ultimately will result in a better finished dish.

Use up - As well as using up your leftover bread, you can use up those bananas which are bruised or riper than you would like to have as a snack.

Variations - If you don't have any leftover bread, stale croissants are a great alternative. You could add some sliced dried apricots at the same time as the sultanas. You can serve with hot custard, some cream or a caramel sauce.

Extra flavour - Adding some cinnamon, nutmeg, ginger or vanilla to the recipe will create a warming flavour.

Freezer advice - This dish can be pre-made then frozen; if cooking from frozen, cook for a further 5-10 minutes.

Allergy advice - This versatile dish is easily adapted to avoid allergens and be suitable for most diets.

Nutrition information: Kcal - 1,813, Kj - 7585, Fat - 110g, Sat fat - 64g, Carbs - 164g, Of which sugars - 79g, Protein - 31g, Fibre - 11g, Sodium - 0.9g

3 eggs
1/2 pint (284.13 mL) double cream
60 grams dark brown sugar
50 grams sultanas
1 tbsp. chocolate hazelnut spread
1 ripe banana
4 slices stale leftover bread
Pre heat your oven to 160 degrees Centegrade.
Whisk the cream, sugar and eggs together in a large bowl.
Spread the chocolate spread on one side of the bread and cut into triangles, then dip into the egg mix.
Layer the bread into a lined loaf tin with slices of banana and the sultanas, leaving the top layer free of banana and sultanas and placing the layer of bread chocolate spread side down to avoid burning the spread during baking.
Add the rest of the egg mix to the top of the tin and leave to rest for 20 minutes (or more if possible).
Place it in the oven and cook for about one hour - until it is golden.