Hila Perry our Creamery and Cafe pastry chef shared her bread and butter pudding recipe. Hila says “It saves money, is delicious, reduces waste and the kids love it”. Bread and butter pudding is a very versatile solution for using up excess bread, overripe fruit and dairy nearing its expiration date.

You’ll need:

24cm cake tin

6 thick slices of bread/brioche/croissants

4 eggs

200g Schulz Organic Cream

200g Schulz Organic Full Cream Milk

100g caster sugar

1 teaspoon vanilla extract

1 pinch of salt

Fruit – 2 sliced bananas/chopped apples/pears/berries

100g of chocolate to your liking

Demerara sugar to sprinkle on top

Method:

In a bowl, mix cream, milk, eggs, yolks, vanilla, salt and caster sugar.
Tear the bread and place it in the tin, sprinkle the chocolate and fruits in between the bread pieces.
Pour the wet mixture over the bread.
Make sure all the bread is covered with the mixture.
Let it sit for at least 2 hours but preferably overnight in the fridge to absorb all the liquid.
Sprinkle generously with demerara sugar.
Bake in a 160°C preheated oven for about 30-40 minutes, until golden brown.
Cool down before slicing.

Serve with cream, whipped or pouring/ice cream/maple syrup or honey