We make fresh bread daily for breakfast toast and lunchtime sandwiches. At the end of the day, we cube all the leftover bread to make it into bread pudding. Sometimes we add bits of leftover muffins, nut bread, banana bread, scones, or even broken cookies.

When Mum made it, Honey and I would try to guess what she’d put into it. Once I got a bit of cherry pie in my piece.

The basic recipe is simple.

Bread Pudding

Put into buttered loaf pan or baking dish:

• Enough cubes of bread (or other baked goods) to almost fill pan or dish
• Nuts, spices, flavorings, dried or thinly sliced fresh fruit (optional)

For every 1-1/2 cups of bread cubes, measure and mix together

• 1 cup milk
• 1 egg
• 2 tablespoons sugar
• dash of salt

Pour egg mixture over cubes and  let sit at least 10 minutes to allow the cubes to soak up the egg mixture.

Cover pan with foil and bake at 325 degrees until the center is no longer liquidy. Remove foil and bake until the top is slightly crunchy.

Serve warm with cream, ice cream, cinnamon sauce, or just melt a little butter on top.