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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Leftover Cake Bread Pudding

This recipe is from Here and in my house we have a really good recipe that we usually use but we all liked this as well. I got the leftover cake from my Kit-Kat cake for mothers' day as I froze all the offcuts and because it was an orange cake it made up for me not putting candied peel in. I had a bit of leftover egg mix and so got 2 ramekin dishes and crumbled 2 rich tea finger biscuits into one with raisins and mixed spice and 2 bourbons in the other with a dash of sugar atop of both and popped those in the oven too as an experiment. The rich tea one was amazing and tasted just like bread pudding. My sister tried the bourbon one and said that it was nice but very filling. You can use any cake but make sure you choose a big enough oven-proof dish.

Dietary Info:
-Contains Gluten {Unless using gluten free cake}
-No Nuts {Unless you add them or in original cake}
-Contains Dairy {You can always get different milk/cake}
-Suitable for Vegetarians/Pescatarians
-Unsuitable for Vegans {Unless you make it Dairy-free and find an egg substitute}









Ingredients:
- Leftover Cake/Trimmings
- Butter (For greasing)
- 4 eggs
- 1+3/4 cups milk {415ml. I used whole milk}
- 1/2 cup sugar {100g I used coconut sugar for a more caramel-y flavour}
- Extras: (whatever you like in the bread pudding) For example: raisins, apples, cinnamon, vanilla, almonds etc. {I used raisins, cinnamon, ground ginger and mixed spice}

Method:
1: Preheat the oven to 350℉/175℃/155℃ fan/gas 4
2: Grease the bottom and sides of an ovenproof dish. {If you don't want to get your fingers as greasy, you can scoop some butter out of the tub with a piece of kitchen towel and then rub that around the dish. Once done just place the towel in the bin}
3: Break up the cake and place in the dish.
4: Whisk together the eggs, milk and sugar in a bowl. Pour on top of the cake and press down with a spatula ; make sure it all gets soaked and wet.
5: Add the extras and press down again.
6: Bake in the oven for 35mins.

 Suggestion: Bakeries and home cooks alike could make bake in mini loaves to sell or give as gifts to friends.
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