This bread pudding (not to be confused with bread and butter pudding) is a no sweat, simple dessert that you can whip up in a jiffy, with things that are sitting in your fridge! And the aroma that wafts through the house when the pudding is in the oven is to die for.

As kids, we would have bread without the crust, and I remember my mom making this with the leftover crusts. This is actually the first dish I ever learnt to cook, so it seems apt that my first ever recipe on the blog is this.

Ingredients:

5 slices of bread (if using crusts, then crusts from 20 slices)
500 ml milk (low fat will do, but full cream milk gives the best results)
3 eggs
1/2 cup sugar
1 tsp vanilla essence
2 tbsp raisins
pinch of salt


Method:
1. Warm the milk, add the sugar and stir to melt the sugar.
2. Line the bread in an oven - proof baking dish and pour the milk over it. Let soak for about 10 - 15 mins.
3. Using your hands, mash the bread till it dissolves completely in the milk. Add a bit of salt.
4. Lightly beat the eggs and add them in. Stir.
5. Add the vanilla essence and the raisins and stir to spread them out evenly.
6. Bake at 200 deg C for 35 mins in the oven or 30 mins on high in the microwave or until a toothpick inserted comes out clean.
(as it bakes, the pudding will rise quite a bit, but once out of the oven, it will shrink).


Eat immediately, but personally, I like to let it cool in the fridge for about 4-5 hrs before I dig in.