Volunteers Jean and Rachael Breakell have been exploring some delicious ways to use up left over bread.
Bread is one of the foods we waste most. At last count, an astounding 34% of our total bread production was wasted, so out of every 10 fields of wheat we grow, 3 of them are grown just to be thrown away. More than half of this happens in our own homes, so everything we can do to avoid waste helps....especially if it's delicious!
Jean's been experimenting with bread pudding: raspberry and white chocolate, leek and tomato, date and orange....."it's really easy to make, and turns stale bread into a treat".
There are some fantastic ideas here in BBC Good Food's top 10 ways to use us leftover bread. Here's one of their favourites.....
Traditional Bread pudding recipe
PREP: 10 MINS, COOK: 1 HR, 30 MINS, plus 15 mins soaking
CUTS INTO 9 SQUARES
500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1.5 tbsp mixed spice
600 ml milk
zest of 1 lemon (optional)
2 eggs beaten
140g sugar (light muscavado for a richer flavour)
100g butter, melted
2 tablespoons of sugar (demerara)
1. Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, sugar and lemon zest if using. Stir well, then set aside for 15 mins to soak.
2. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.