We are trying to be as thrifty as possible at the moment, which includes holding back on treats like biscuits and chocolate. It’s all for good reason but my sweet tooth will not shut-up!
Instead of going out and buying treats, I’m trying to make as much as possible from my store cupboard and leftovers. Tonight I have been craving chocolate (again!) but there’s none in the house. So I looked around the kitchen for chocolaty things and found some chocolate oat milk, but what to do with it? I spied a stale french stick…
When I was a student, a really easy treat was bread and butter pudding - I nearly always had leftover bread and was rarely without eggs, milk and butter in the fridge. I am very much reminded of those cash-strapped times and can’t help using recipes from those days to get us through these cash-strapped times!
Chocolate bread and butter pudding
1/2 stale french loaf
400ml chocolate oat milk (Oatly)
3 medium eggs
655g caster sugar
few drops vanilla extract
½ baguette, cut into slices
Butter, for spreading
2 Tbs of soft brown sugar
Preheat the oven to 190°C, 375°F, gas mark 5.
Mix together the eggs in a bowl along with the caster sugar.
Pour over the chocolate milk and combine, then strain into a jug adding the vanilla extract if desired.
Layer the buttered baguette slices into an 18cm x 4cm deep ovenproof dish.
Pour over the custard mixture & leave to soak for 30 minutes, pushing the bread beneath the surface of the custard.
Place the dish into a roasting tin with hot water halfway up the sides of the dish. Bake the pudding for 1 hour or until golden brown. Half way through cooking, sprinkle the brown sugar over the top of the pudding, it adds a great crunch.
This is not a ground-breaking pudding but just the ticket on this not so balmy summer’s night in August and it was yummy with chocolate custard! We love leftovers!
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