This bread and butter pudding is made in the slow cooker but don’t worry you can still get a nice brown top when it’s cooked. It’s cheap and a great way to use up bread, leaving no food waste.
Those who know me (and even those who don’t) will know that I love a bargain! So you could imagine I was very pleased when Skint Dad walked in from the shop yesterday with a loaf of bread, usually priced at £1, for just 25p!
Not just a cheap loaf either, it was one of the nicer brands! The store had reduced the bread as there was just one day left on the best before.
It didn’t matter though as we would if we’d use a fair bit during the day, have some for toast at breakfast the next day, we’d pretty much use the whole thing up. Any of the bread left over would get thrown into a blender and whizzed up into breadcrumbs to sit in the freezer until we needed them.
But…Ricky decided to wander back to the shop (which is normally a very expensive corner shop with no bargains) and came home with another loaf of bread – this time reduced to just 10p!
There was no way we’d get through two loaves in one day and we didn’t have enough room in the freezer. So, to cut down on food waste I decided to make a bread and butter pudding. I mean, why not!
As this is such an easy recipe the kids were able to help every step of the way; they really love getting their hands dirty in the kitchen!
Bread and butter pudding in the slow cooker gets a few raised eyebrows from people I’ve spoken to as no one believes you can get a nicely browned top but it is possible. When you pop the slow cooker on, you just need to add a tea towel under the lid and it will catch all the condensation drops from falling on the pudding. It keeps the bread and butter pudding dry on top and lets it brown perfectly.
We ate ours with vanilla custard but don’t let that stop you having it with ice cream, double cream, on it’s own, or any other way you like to eat your pudding.
- 6 slices of bread (not fresh!)
- 100g/large handful sultanas
- 2 eggs
- 400 ml milk
- 3tsp white sugar
- 1tsp cinnamon
- 1tbsp butter/marg
- Grease the inside of the slow cooker well with the butter.
- Cut the bread up into pieces and add to the bottom of the slow cooker.
- Sprinkle over the sultanas over the bread
- In a bowl, mix the other ingredients and pour over the bread, making sure it's fully coated.
- Place a tea towel under the lid and cook on high for 2 hours.
Penny for your thoughts: What other ways do you have for using up bread that’s past it’s best before date?
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