Serves : 8

  • 1 300g loaf day-old bread, torn into small pieces
  • 1L milk
  • 100g caster sugar
  • 125g butter, melted
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract

Butterscotch topping:

  • 300g dark brown soft sugar
  • 8 tablespoons golden syrup
  • 400ml water

Preparation time : 10mins
Cooling time : 1h


1. Preheat oven to 180 C / Gas mark 4. Butter a 23x33cm (9×13 in) baking dish.

2. In a large bowl, combine bread, milk, sugar, butter, eggs and vanilla; mixture should be the consistency of porridge. Pour into prepared dish.

3. In a saucepan, bring the brown sugar, golden syrup and water to the boil. Boil, stirring constantly, for 1 minute. Carefully pour the hot syrup mixture over the bread mixture.

4. Bake in preheated oven 1 hour, until nearly set. (It should wiggle as much as a ‘well endowed’ thigh.) Serve warm or cold.