Bread-end Brown Butter Pudding

Bread-end Brown-butter Pudding

Preparing puddings from leftover crust ends of cut sandwich bread is a simple way of not wasting food. Place the bread in a ziploc bag and freeze until needed. Here there are about 3 cups worth of crusts. Flavour it with all your favourite spices. Add some nuts and raisins for texture. Sweeten it to taste. And butter the dish very generously. It will be perfect each time.

Bread-end brown-butter Pud.

Serves 6 to 8
8x5 inch baking dish
8 inch sq cake pan
Preheat the oven to 160 C| 300 F

crusts of one whole loaf (size approx 700gm)
2 tbsp salted butter
2 cups whole milk
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp cardamom powder
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon powder
1/2 cup almonds and raisins
1/3 cup brown butter

Lavishly butter the dish. Place all the bread ends in a In a bowl, mix the milk, sugar, eggs, vanilla, and spices.

Pour it over evenly. Sprinkle them with nuts and raisins.

Pour brown butter all over.

Place it in the oven and bake for 30 minutes. There should be a wobble. Turn the oven off and leave it to set for another 30 minutes.

Serve with vanilla bean ice cream or creme anglaise.

Tips

Add 1/2 teaspoon saffron and prepare in half and half for a more decadent dessert.

Substituting a cup of cream for a cup of milk is another option.

A cut serving of the pudding

Preparation to the pudding

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo Credit : Niloufer Mavalvala