Les Trois Chênes

Here in France we eat the local baguettes fresh and certainly on the same day as it is bought. So what to do with the left overs? This blog is devoted to the reuse of old bread to create gourmet dishes and to collect recipes for stale bread, traditional and new, from around the world. Why throw away good food when you can transform it into wonderful sweet and savoury dishes?

Feel free to send me any ideas and recipes.

Situated in the Limousin, the heart of hidden France, we run painting courses from our old French farmhouse, and offer Bed & Breakfast and self-catering holiday accommodation. We grow as much of our own food as possible, serve eggs fresh from our own hens and honey from our bees for breakfasts and evening meals. We love France, we love art and we love good food & wine. We would love to share this with you.

Wednesday, March 17, 2010

Bread and Butter Pudding

  • Bread
  • Butter
  • Raisins
  • Sugar (brown if possible)
  • Eggs
  • Milk
  • Nutmeg

Bread pudding is an old favourite and nothing could be easier to make. Simply slice your old bread, cut off the crusts if you like (traditionally they did this), cut into triangles or other attractive shapes, arrange in an oven proof dish in layers, sprinkling each layer with sugar
. Beat the eggs with the milk using about 1 egg for every quater pint of milk. Dust over with a generous amount of nutmeg and put into the oven until the centre is firm. Cook in a low oven.

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