As a child, I used to help my mother make bread pudding by ensuring the bread was evenly ‘squished’ into the milk. Using my bare hands, I was responsible for creating a smooth, consistent mixture.

1950’s Bread Pudding – Plantbased

In those days bread pudding involved dairy milk, eggs & even suet! The recipe had a revival in the 1950’s but it’s said to date back to Medieval times.

Thankfully, I’ve created a recipe that’s just as delicious but entirely plant-based and healthier, using only a minimal amount of olive oil.

Of course, I could relive the whole experience by using my hands to squish the bread and milk, but hey – we have food processors now! I think I’ll keep my hands clean and just relive the memory of the flavour and texture, along with that amazing bite into those delicious spices.

The recipe is one of 50 in my book, Waste Not, Want Not – In the Kitchen. However, you can share my childhood experience with me, as I’ve shared the recipe below:

The recipe is one of 50 recipes that reduce food waste in my book ‘Waste Not Want Not – In the Kitchen’ Available on Amazon now!