Bread and Butter Pudding

Any leftover Chelsea Buns, the next day can be used to make a very easy and tasty bread and butter pudding.

4 buns
2 tsp grated lemon rind
¼ c sugar
3 eggs
2 c milk (soy, nut or rice milk for a dairy free option)

Slice the buns in halves or thirds and layer with the sugar and lemon rind in an ovenproof dish. Beat eggs and milk together. Pour egg mixture over. Leave to stand for 15 minutes. Bake at 180°C for 30 minutes or until golden and set. Serve dusted with icing sugar (or grated chocolate if you are feeling very naughty). Serves 4-6.

• < Prev
• Next >