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After going up to my parents' chalet for Easter, we discovered on our return that there was a forgotten loaf of bread in the bread box which had gone very stale. I had been planning on making either French toast or bread pudding with it, and then I got a request for a sweet bread pudding recipe after my Eiderdown of a week or so ago. So it was decided, sweet bread pudding it was. There are many different ways of making this, and I don't think I make it quite the same way any two times I make it. I've made it with all sorts of different breads, including croissants, tresse and panettone which have gone stale. Sometimes I butter the slices, sometimes not. Often I add a layer of jam. Sometimes I sweeten the egg and milk mix, but not always. Occasionally I spice it, sometimes it has fruit or dried fruit. It all depends on my pantry and on my whims at the time of making it. The key is to give the bread enough liquid to soak up and enough time to absorb it in. And then have fun with it! Here's the one I made this time. Ingredients: 1 tbsp butter 1 loaf stale bread, sliced (mine was so stale that it shattered rather than slicing) 2-3 cups of milk or whey (I used a mix of each. Exactly how much liquid you need will depend on exactly how dry your bread is and exactly how much there is of it. Play it by ear.) 3 eggs, beaten 2-3 tbsp jam (in this case I used the last of a jar of mango syrup) Dried fruit - I added raisins (1/4c approx), a handful of chopped apricots and some dried ginger 1 banana, sliced 2 tbsp cinnamon sugar 1 c yogurt or sour cream Maple syrup to serve 1) Butter a shallow baking dish. Lay a first layer of bread slices. Spread the jam evenly over the layer (or drizzle the syrup as the case may be). Scatter some of the dried fruit over this first layer and tuck between pieces of bread. Layer the rest of the bread on top, and tuck the rest of the dried fruit between the pieces. 2) Beat together the eggs and about 2 cups of the milk or the whey. Pour evenly over the bread. Leave to soak over night. 3) Place the sliced banana over the top and sprinkle with cinnamon sugar. Bake uncovered at 180°C for about 45 minutes, until firm but moist with a golden crust on top. 4) Serve hot with a dollop of yogurt and a drizzle of maple syrup. I am so grateful to have gotten a request for this as it is a while since I've made it. It made a very tasty breakfast, and cold later in the day was not bad for picking at! Don't be fooled by the way the bananas look when they come out of the oven either. They are pure caramel goodness! Enjoy it, and don't forget to have fun with it and play around with flavours a little!

rolls (I used olive bread and nut bread) 1 sweet potato, cut into fat matches 1 tsp fenugreek seeds orange bread into cubes and place onto a baking sheet with the sweet potato strips, the fenugreek seeds and orange

ground mango powder - skip it if you don't have any) 1/4 c cacao nibs 1/3 c ground hazelnuts Zest 1 orange

garlic, finely chopped 300 g arborio rice 2 1/2 c chicken stock a pinch of saffron 1 tsp (ish) dried orange Stir occasionally, allowing the rice to become translucent in the oil. 2) Add the saffron and orange

For the flavouring, for some reason I decided to go with a mulled wine profile, using red wine, an orange 1/2 butternut, roughly chopped 1 apple, chopped 2 c red cooking wine 2 - 3 c (ish) chicken stock 1 orange , halved 2 tsp cinnamon 4 cloves 2 tsp orange peel 1 - 1 1/2 tbsp thyme 1/2 tsp rosemary 2 - 2 1/2 tbsp I deglazed the pan with half an orange, too. 2) Add all other ingredients to the pot and mix well. Squeeze the orange and drop in the halves.

the description I thought it might match well with something citrusy and with other "sweet" spices - orange As porridge thickens, add cloves and cinnamon. 2) Put fenugreek seeds and orange peel in a dry pan and toast gently. 3) Add fenugreek seeds and orange peel to the porridge, and serve into two bowls. The flavours did come together very nicely aside from the bitterness. the orange, raisins and spices Instead of dry roasting the spices, I fried the fenugreek seeds and orange peel in about 2tsp of butter

Candied Orange Oats: Ingredients: 1 c whey 1 c milk 1 c oats 2 tbsp candied orange peel A handful of raisins 1 tsp cinnamon 1 tbsp cacao nibs 1) Place the whey, milk, oats, most of the candied orange peel until you have achieved the desired consistency. 3) Spoon out into two bowls and top with the remaining orange

small) diced 2 apples, diced 2 c spinach or (2 cubes frozen spinach) 2 tbsp butter 1 tbsp sage 1 tsp orange Add apple, spinach, sumac, orange peel and sage and cook until apple is beginning to soften.

year, but I wanted to tweak them a little, mainly with the addition of pieces of candied ginger and orange molasses and honey (about 2 tbsp honey, the rest molasses) 2 tsp grated tangerine peel 2 tsp dried orange Add tangerine zest, orange peel and candied ginger. 2) Gradually add the dry ingredients, and stir to

This started out as a trialled tweak of the Orange Date Cookies back in the autumn. In a taste test of the two, we liked the Orange Date Cookies better on certain characteristics. cookies, we pulled it out and had a few cookies, and it turns out that although very different to the Orange They are softer and spread more than the orange date cookies.