Easy Eggy Bread
Perfect for an after school snack or for a tasty weekend brunch, these hot sandwiches will go down a storm with the whole family.
- 8 slices medium thick white bread
- Butter to spread
- 2 tbsp tomato chutney (optional)
- 1 (175g) pack wafer thin sliced ham
- 100g/4oz cheddar cheese sliced
- 3 medium eggs beaten
- 6 tbsp vegetable oil
Spread the bread with butter and top four slices of bread with tomato chutney, ham and cheese. Sandwich together with the other slices of bread.
Beat the eggs with a pinch of salt and pepper and pour into a large shallow dish. Dip the sandwiches one at a time in the egg, turning them until well coated with egg. Heat the oil in a large non-stick frying pan, add the sandwiches two at a time and cook for 2-3mins each side until the egg is golden brown.
These sticky chocolate bars are perfect for packing into lunchboxes. They’re packed full of healthy dried fruit and bread, low in added sugar and compared to some biscuits and cakes low in fat too. What’s more they keep well – up to 5 days in an airtight container – that’s if they last that long!
Makes 14 bars
- 225g/8oz wholemeal bread crusts removed
- 300ml/1/2pt milk
- 4 tbsp cocoa powder
- 100g/4oz no soak dried apricots
- 100g/4oz raisins
- 100ml/4floz orange juice
- 100g/4oz dark soft brown sugar
- 2 large eggs
- 75g/3oz white chocolate, chopped
Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Lightly oil a 26×16.5cm/10×6.5in oblong cake tin and line with baking parchment.
Break the bread into pieces and place in a large bowl. Warm the milk and cocoa together; pour over the bread and leave to soak for 10 mins. Use a fork to mash the bread until smooth. Place the apricots, raisins and orange juice in a small pan, bring to the boil. Remove from heat and cool. Beat the sugar and eggs together. Stir the egg mixture into the bread, along with the fruits and two thirds of the chocolate. Pour the mixture into the prepared tin and scatter over the remaining chocolate. Bake for 30mins or until firm to the touch. Leave to cool in the tin.
Luxury bread and butter pudding
Serves six to eight
- 50g/2oz raisins
- Zest and juice 1 orange
- 6 medium slices white bread, crusts removed
- 40g/11/2oz softened butter
- 300ml/1/2pt milk300ml/1/2pt double cream
- 1 large egg
- 3 large egg yolks
- ½ tsp vanilla essence
- 6 tbsp caster sugar
Mix the raisins, zest and juice together and leave to soak for 10 mins. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3.
Spread the bread with the butter and cut each slice in half diagonally. Beat the milk, cream, eggs, vanilla and 4 tbsp sugar together.
Lay 4 slices of bread over the base of a 900ml/2pt shallow ovenproof dish. Arrange the remaining slices of bread on top, overlapping them slightly. Scatter over the raisins, zest and juice. Pour over the cream mixture and leave to soak for 15 mins.
Scatter over the remaining caster sugar. Place the dish in a large roasting tin and pour boiling water from the kettle to come half way up the outside of the dish. Bake for 35-40mins or until the custard has set in the middle and top is golden brown. Serve hot or warm.
A twist on a real classic British pudding – layers of custard topped with bananas and toffee sauce and a crisp layer of meringue – who could resist? Jars of toffee spread are sold in most supermarkets with the jams, but if you prefer use chocolate spread instead.
- 4 large eggs
- 300ml/1/2pt milk
- 1 (14oz) can condensed milk
- 75g/3oz fresh white breadcrumbs
- 4 tbsp toffee spread
- 2 bananas, sliced
- 75g/3oz caster sugar
Preheat the oven to 170C/Fan 150C/Gas Mark 3. Butter a six 175ml/6floz ramekin dishes. Heat the milks together in a small pan until almost boiling. Stir in the breadcrumbs and mix well. Beat the three egg yolks together with one whole egg, add the milk mixture and mix well. Pour the mixture into the prepared dishes and bake for 25-30 mins or until just set.
Top the custard base with the toffee spread and sliced bananas. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold in the sugar and spoon on top of the custard. Bake for a further 10-15 mins or until the meringue is set and pale golden. Serve warm.