- 500g leftover bread
- 2 eggs
- 500ml milk
- 100g soft brown sugar
- 50g sultanas
- 5g mixed spice
- 100g demerara sugar
This recipe uses regular bread, but would work just as well with any leftover breads such as Chelsea buns.
Preheat your oven to 160°C (140°C fan/gas mark 3) and line a 450g loaf tin with parchment paper.
Rip the bread into small pieces and place into a bowl with the sultanas.
Mix the egg, milk, soft brown sugar and mixed spice together and pour over the ripped bread.
Scrunch the bread in the milk mix until the liquid is all soaked in.
Pour into your lined loaf tin, sprinkle the top with the demerara sugar and bake in the oven for 40–45 minutes until the top is golden and the loaf is set.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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