Another thing some of you may not know about me is that my husband is Jewish and as such we celebrate all of the Jewish fesitvals and rituals so that our 3 boys have an understanding of their cultural heritage. This means that every Friday we celebrate the start of Shabbat (the Sabbeth) with a loaf of Challah bread. Challah is a loaf of yeast-risen egg bread that is traditionally eaten by Jews on Shabbat, on ceremonial occasions and during festival holidays.
It is quite a sweet bread and the only person that actually seems to really like it is the littlest member of the family. This and the fact that it goes stale very quickly means that the hens normally get an extra treat on a Monday or a Tuesday.
However, this week I decided to use it as a base for a really quick Bread and Butter Pudding.
I buttered the Challah (you could use Brioche), sprinkled it with about 2tbsps of vanilla sugar (sugar flavoured with vanilla pods) and 100g of currants and then poured over 1 1/2 pints of milk mixed together with 4 eggs.
I bunged it in the Baking Oven of the Aga for 45 mins. In a conventional oven the temp would be about 160 degrees C.