Leftovers Bread Pudding
It’s no secret that at Gousto we’re on a mission to stop food waste. And now more than ever, we want to find easy, delicious ways to use up what we have. That’s why we’ve come up with the best dessert since sliced bread (in our opinion): A custardy, buttery pudding made from any leftover bread you have around.
Feel free to use any bread you have. White sliced or seeded work a treat. Or for a richer pud, artisanal brioche or stale croissants will turn into a decadent delight. Even hot cross buns work brilliantly. Just tear or slice, spread with marmalade and get your bake on.
Here’s the recipe:
- Enough leftover bread of your choice to fill an A4 size baking dish (you can use a mix of different types of bread)
- 200g marmalade (or whatever’s in you cupboard; try a handful of dried fruit)
- 240ml milk
- 120g caster sugar
- 4 eggs
- 80ml double cream (sub with extra milk if you don’t have cream)
- 1tsp vanilla extract
- Granulated sugar to sprinkle (optional)
Preheat your oven to 180C/160C Fan. Slice the bread roughly into medium sized pieces.
Spread each slice with a thin layer of marmalade. If they’re slices, make sure the edge is facing downwards and stack them in the dish until the bottom of your tray is covered. If you see any gaps, tear leftover pieces of bread and squash them in to fill them.
Add the milk, sugar, eggs, cream, and vanilla to a jug and mix until well combined. Then pour the mixture over the bread.
With clean hands push the bread down into the creamy mixture until all the bread is soaked.
Sprinkle golden granulated sugar over, then place in the oven for 40 minutes until the bread’s puffed up and the top has turned toasty and golden brown.
Leave to cool for at least 10 minutes, then slicing into squares and enjoy