Bread Pudding
This nostalgic and deliciously comforting bake was originally developed as a way to use up stale bread! It’s a good idea to keep any stale bread in your freezer – you can also use it for bread & butter pudding and breadcrumbs.
This recipe uses 200g of a White Loaf. A 400g loaf of bread is 1 unit of your monthly prescription unit allowance
1-1.5hours 
Makes 2 portions
Easy Suitable for home freezing
Ingredients
Method
- Roughly tear or chop the bread into pieces, place in a bowl and cover with the milk. Allow to stand for 30 mins.
- Preheat the oven to 180°C/160°C/350°F/Gas Mark 4.
- Beat the bread mixture with a wooden spoon to break up any lumps.
- Add the remaining ingredients and mix together well. Pour into a greased 20cm square shallow baking tray or oven proof dish and bake in the oven for 1-1½ hours until firm to the touch.
- Remove from the oven and serve hot or cold - we like ours with warm toffee sauce*