Bread Pudding

A simple tray bake. Ideal to use up leftover bread. The nuts and jumbo raisins add beautiful texture.

Method

1. Butter and line the base of a 20cm non stick square tray.

2. Break the bread into small pieces into a large mixing bowl, add the muesli, dried raisins and mixed spice.

3. Pour in the yogurt and milk and mix well and leave for 15 minutes to soak. Tip: use your fingers to break up the bread, squeeze together.

4. Mix in the eggs and the muscovado sugar, stir well.

5. Add the melted butter and sprinkle over the demerara sugar.

6. Pour into the tin & bake for 1 hour until firm & golden. Leave to cool, turn out and remove the lining paper. Cut into generous squares.

Try Dorset Cereals simply fruity muesli – a combination of sweet papaya and pineapple for a tropical twist.

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