When I was a child I always remember my Nan would always make a bread and butter pudding. It was a favourite dessert of mine as a child. At the end of the week, if there was bread left over, Nan would make it into a bread and butter pudding.
Nan didn’t really enjoy cooking. She much prefered to be in the garden. Although my Nan wasn’t a bad cook. There was never any food wasted in Nan’s house. Every last scrap of food was eaten. For me, not wasting food is a standard I always try to live up too.
Every week we buy a Sourdough bread from a local market stall on our high street. I find that the ends of the bread never seem to get eaten. So I store this part of the bread in the freezer. Once I have enough I make a bread and butter pudding.
Recently, I’ve been making the leftover bread into a cake. My husband Howard and son Ted seem to love it. In this recipe I decided to try a chocolate bread and butter pudding cake. The results were delicious and as always, I had to share the recipe with you.
Do you have a lot of leftovers and what dishes do you make with them? Let me know in the comments below and please don’t forget to like and follow me.
Makes 16 small pieces
Equipment
- Food processer
- Saucepan
- Large mixing bowl
- Mixing spoon
- Teaspoon
- Square baking tin
- Grease proof paper
Ingredients
- Stale sourdough bread x 400g
- Unsalted butter or ghee x 200g
- Sultanas or raisins x 200g
- Eggs x 2 large
- Milk x 400mls (of you choice)
- Raw cacao powder or cocoa powder x 50g
- Coconut or brown sugar x 100g
- Baking powder x 1 tsp
- Ground sweet cinnamon x 1 – 2 tsps (optional)
- Oil for the tin
Method
- Preheat the oven to 180°C or gas mark 4.
- Spread a little oil across the base of the tin using the plastic brush until it’s evenly coated.
- Line the baking tin with the grease proof paper.
- Add a bit more oil and spread the oil across the paper until again it’s all even coated.
- Tear the sourdough bread and put it into the food processor.
- Blend the bread until it resembles bread crumbs.
- Pour the breadcrumbs into the large mixing bowl.
- Add in the baking powder, raw cacao powder or cocoa powder, sugar, sultanas or raisins and the cinnamon (optional) and mix these ingredients together.
- Put the saucepan on the hob and turn onto a medium heat.
- Now put the butter into the pan and melt down.
- Remove from the heat as soon as it has melted and add the milk and eggs.
- Mix these ingredients together and pour over the breadcrumb mix in the bowl.
- Next mix these together and pour this mixture into the pre – lined baking tray.
- Put the baking tin into the oven and cook for 20 – 25 minutes depending on your oven.
- When the cake is golden brown, and you can put a skewer in and it comes out clean, it’s cooked.
- If the skewer has cake mixture on it when it’s pulled from the cake, put the cake back in for a further few minutes.
- Repeat this process until the skewer is clean.
- Leave the cake to cool for 30 minutes on a cooling rack before you remove it from the tin.
- After 30 minutes or so remove the cake from the tin and leave again to cool completely.
- Finally slice, serve and enjoy.
Chocolate Sourdough Bread and Butter Pudding Cake is a delicious way to use up old bread. We tend to buy sourdough every week so that’s why I’m using it in this recipe. You could use any type of bread for this recipe. It’s also delicious warmed up with custard, ice cream or cream. I can eat a little bit of sourdough bread so I have tried this recipe. It’s bellissimo, as Ted would say. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 