Bread and Butter Pudding

Chong bought a loaf of wholemeal bread the other day, he decided to get this as the one we used to buy already sold out. As a result, the loaf has been sitting in the breakfast corner for days and was going slowly. I have tried my best to finish it, either with eggs on toast, with butter and jam/marmite, but we still can't finish the whole loaf. I am not particularly like the taste and texture of this wholemeal bread. I prefer the one I usually have, the Hovis Bread Seed Sensations, the multiseeded bread with brown linseed, roasted sunflower, pumpkin, sunflower, poppy, millet and golden linseed.

The difference between a wholemeal bread and the multiseeded bread

While still struggling to finish the loaf, I recalled the bread and butter pudding recipe from Anncoo Journal which I just read recently. I quickly jot down the recipe and decided to give it a go. I saw this butter pudding few years ago in a Taiwanese show but I couldn't remember how they did it, and couldn't imagine how the taste and texture will be. I am glad I had made it for my brunch, the pudding was tasty and the wholemeal bread was so soft, it was a very filling meal. I had added in more milk so the mixture filled up about three quarter of the baking dish.

Recipe adapted from Bread and Butter Pudding @ Anncoo Journal
 
Ingredients:
2 slices wholemeal bread
Some butter
25g sugar
1 Egg
200ml Milk
1/2 tsp Vanilla extract
A handful of raisins and cranberries

Steps:
1) Preheat oven to 180 degC.
2) Spread butter on the bread and cut them diagonally.
3) Arrange the bread in a baking dish.
4) Beat egg in a bowl, add in the rest of the ingredients and mix well.
5) Pour the mixture into the baking dish. Leave it for 10-15 minutes to allow the bread to absorb the liquid mixture.
6) Put into oven and bake for 20 minutes.

I am submitting this post to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House