Another bag of dry bread bought for feeding to the animals put to other uses, I’ve posted before how shops in France sell large bags of the previous days bread called Pain Dur, basically hard bread, but the bread from supermarkets can include any bread item including croissants and malted loaf, but always includes bagged breads that are still in date.
Recipe includes any dried fruit you have, sultanas raisins cranberries, apricots.
You can if you wish soak some of the fruit in spirit, I used a little rum on the sultanas.
Butter sliced bread and arrange in a deep dish.
Place some fruit on top of the bread
Another layer of bread
And top off with the rest of the fruit.
For the custard,
350ml milk (you can use 350ml and 50ml of cream if you wish)
Vanilla pod
2 whole eggs (whisked)
warm the milk and add vanilla
Slowly add the milk to the eggs whisking all the time,
Pour the custard over the bread pudding, press down on the bread and the bread will soak up the custard. Sprinkle with sugar and put to one side for 30 minutes to allow the custard to soak up all the custard.
Bake at 180c delicious hot or cold.
