So when your raspberries plants are producing fruit at a prolific rate, you start to put raspberries in everything. The raspberry and chicken casserole didn’t pan out (I jest!), but happily, bread and butter pudding and raspberries go together like… erm, go together like.. things that go very well together.

Like me and violet lemonade.

Like Alex and Batman.

Like my husband and fish.

The one error I made was to under-sweeten it. I thought that as the raspberries were fairly sweet, it would carry through, but no. Bump up the sugar.

Generously butter your ovenproof dish. Mine measures 10″ by 7″.

Generously butter around 6 slices of bread (you see, this depends on the size of your dish, so see how it goes), cut each slice in half diagonally and scatter with raspberries (and raisins at one end if your child also resists change in anything), then dredge liberally with sugar.

I used about 3 tablespoons on this layer, but it wasn’t enough.

Cover this layer with another layer of buttered bread and some more raspberries. Dredge with sugar again. If you think that another 3 tablespoons will be enough, it probably won’t be. Bear in mind, because I didn’t, that it has to sweeten the bread, the raspberries and the milky egg mixture.

Gently heat 3/4 pint whole milk to just warm and pour over two beaten eggs, then combine. Just use a fork – it doesn’t need any great effort.

Pour this milky egg mixture carefully over the layers, give it an enthusiastic rasp of nutmeg and put in the oven GM4 for 30-40 mins. If it’s still looking a bit pale after this time, increase the heat to GM6 for 5-10 mins until it looks golden.

Yum.

Most. Unattractive. Picture. Ever. I’d forgotten to take a picture of a served portion, you see. This was a snap of a second helping. Sorry about that.

Raspberry Bread and Butter Pudding

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butter to spread on the bread and to grease the dish with
around 6 slices of bread, buttered and halved diagonally
3/4 pt whole milk (that’s 15 fl oz or 425ml)
2 eggs
raspberries
6-10+ tbsp caster sugar (6 tbsp wasn’t anywhere near enough for us – it might be enough for you, but it left the fruit very sharp.)
nutmeg

Preheat oven to GM4/180C/350F

Generously butter your ovenproof dish. Mine measures 10″ by 7″.
Cover the bottom with a layer of your buttered, diagonally halved bread.
Scatter raspberries over the bread layer.
Dredge with sugar – around 5 tblsp. It’ll look a lot, but it has a lot to sweeten!

Place another layer of bread triangles over the fruited layer, scatter with more raspberries and dredge with more sugar – around another 5 tblsp.

Gently heat 3/4 pint whole milk until it is just warm, then pour onto the beaten eggs. Combine with a fork.

Rasp some nutmeg over the top and place in the oven for 30-40 minutes.
If it is not golden and souffled enough, increase heat to GM6 and cook for a further 5-10 minutes until it looks gorgeous.
Allow to cool for 10 minutes, then serve.

AKA how to use up the reduced items from the bakery that you bought and stashed in your freezer.

You have Ian to thank for this. He was supposed to go fishing, but the forecast was very, very wrong so when he arrived at the beach he decided against being drowned for the sake of a potential Dover Sole. I’m still undecided on that one because Dover Sole is extremely nice and arguably worth some level of sacrifice, but most importantly gives us the delicious opportunity to say ‘ahhhhhhhhhh … sole’  to each other quite a lot.
So you think that because he came home dejected and damp, I prepared him a bread and butter pudding? No.

He wasn’t alone on his return.
He had 2 boxes of frozen squid with him. Useless things; wouldn’t know one end of a hoover from the other, but they needed a home, well, a freezer for the night.
I rifled through the freezer, (good GRIEF we have a lot of berries, and some pork ribs that I have no memory of purchasing, ever) and found a little niche for them.
Only problem was, that spot had been inhabited by some croissants…oh dear… what to do…

So, I asked them, but they just said ‘meh’ and scowled at me – about as much use as the squid. Inflamed by this, I found 2 hot cross buns that had resided with us since Easter and left them all out to defrost.

Thanks Ian!

It doesn’t get much more Brit dish than this warm, spiced, silken, custard pudding.

Preheat oven to GM4/350F/180C
Butter an ovenproof dish – mine is about 9″ round and 4″ deep. If you like it more crispy than moist, use a longer, shallower dish.
Obviously, you can use any bread, pastry or patisserie item. Traditionally, stale bread was used.

—
Take 2 hot cross (or fruited) buns and 4 small croissants.

Slice the buns into 3 horizontally and the croissants in half.
Butter each slice.

Start to arrange the slices. Lay the first 3 slices of bun on the bottom of the dish and scatter with some raisins (I used around ¾ cup in total). Sprinkle with about ½ tbsp sugar.

On top of that, arrange 4 halves of croissant. Scatter with some raisins and another ½ tbsp sugar.

Another layer of 3 bun slices, raisins and sugar.

Finally, the last 4 halves of croissant, raisins and 1 tbsp sugar. You can cut these down a bit if you like a craggier, therefore more crispy, topping.

Whisk 3 eggs well with a fork in a large jug.

Slowly add 700ml or 24 fl oz milk, whisking to incorporate.

Pour this eggy milk mixture through a sieve on to the bread layers.

Sprinkle ¼ tsp mixed spice, 1 ½ tbsp sugar and a fine, even covering of nutmeg over the top.
Allow to stand for around 10 mins to allow it all to soak in.

Bake for 45-60 mins. Check after 45 mins, obviously. It should be just set, puffy and golden.

Let it catch its breath for 10 mins or so, then serve. Cold leftovers are pretty fabulous too.

———————–

Hot Cross Croissant and Butter Pudding
or ‘how to use up leftover bakery items from your freezer’

PRINT THIS RECIPE (opens in a new window)

2 hot cross (or fruited) buns
4 small croissants
butter
4-5 tbsp sugar
3/4 cup raisins (optional, but if you don’t use them, I would increase the sugar)
3 eggs
700ml or 24fl oz milk
¼ tsp mixed spice
scrape of nutmeg

Preheat oven to GM4/350F/180C
Butter an ovenproof dish – mine is about 9″ round and 4″ deep. If you like it more crispy than moist, use a longer, shallower dish.
Obviously, you can use any bread, pastry or patisserie item. Traditionally, stale bread was used.

Slice the hot cross buns horizontally into 3 slices.
Slice the croissants in half horizontally.
Butter each slice.

Start to arrange the slices. Lay the first 3 slices of bun on the bottom of the dish and scatter with some of the raisins. Sprinkle with about ½ tbsp sugar.
On top of that, arrange 4 halves of croissant. Scatter with some raisins and another ½ tbsp sugar.
Another layer of 3 bun slices, raisins and sugar.
Finally, the last 4 halves of croissant, raisins and 1 tbsp sugar.

Whisk the eggs well with a fork in a large jug. Slowly add the milk, whisking to incorporate.
Pour the eggy milk through a sieve over the pastry layers.
Sprinkle the mixed spice, 1 ½ tbsp sugar and a covering of nutmeg over the top.
Allow to stand for around 10 mins to allow it all to soak in.

Bake for 45 – 60 mins until set, puffy and browned.

Let it catch its breath for 10 mins or so, then serve. Cold leftovers are pretty fabulous too.