What can I say? It had to happen. There was left over blackberry focaccia which it would have been criminal to waste and I had the ‘4 o’clock’ munchies coming over me, so I persuaded Gary to make me some bread and butter pudding with the left overs. I’ve actually just polished off the final bit of that for breakfast!
Servings: ? That will depend on how much left over blackberry focaccia you have and how much of a portion you manage to limit yourself too. I think we got about 8 servings from ours, though I may have had rather more of those 8 servings than anyone else!
- Left over blackberry focaccia,
- unsalted butter,
- 2 eggs,
- castor sugar (or better still vanilla sugar)
Slice the left over blackberry focaccia and butter generously, ideally with unsalted butter.
Lay in a flat, well buttered square dish overlapping each slice, butter side up.
Mix together two eggs and a good splash of milk. Add a small handful of Vanilla sugar
or caster sugar and a splash of Vanilla Extract to the milk and eggs, whisking it together well.
Pour over the top of the blackberry focaccia and place in the baking oven of the Aga until its golden and yummy, about 30-40 mins. Serve warm with cream.