Make the most of your leftover bread.
(5 votes)
Cook: 50 Mins
Serves: 4
Price: 55p per serving
Nutritional Information
Each 220g serving contains
Energy
2022kj
483kcal
2022kj
483kcal
24%
Fat
20g
20g
High
29%
29%
Saturates
11g
11g
Med
53%
53%
Sugars
36g
36g
High
40%
40%
Salt
1.2g
1.2g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
919kj/220kcal
Typical energy values per 100g:
919kj/220kcal
Ingredients
6 slices of leftover bread
30g butter
40g marmalade
3 medium free range eggs
50g caster sugar
400ml milk
1/2 tsp vanilla extract
100g fresh raspberries
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 4. Generously spread the bread with the butter and then the marmalade.
2
Cut into triangles and arrange overlapping in a greased ovenproof dish. Beat the eggs together with the caster sugar, milk and vanilla extract.
3
Pour over the bread and press it lightly into the liquid. Leave to soak for 10 minutes, then cook at 180C/160C/Gas 4 for 30 minutes. Scatter over the raspberries for the last 5 minutes of cooking.