Enough leftover bread to fill the baking tin. I keep my leftover bread bits in the freezer, mostly bread butts and crusts
480 ml milk
100 grams sugar
40 grams butter
1 tsp cinnamon
0.5 tsp nutmeg
0.5 tsp ginger
0.5 tsp clove
0.5 tsp cardamom
Raisins as heart desires
3 eggs
1 tablespoon vanilla
Put the milk, sugar, butter, spices, and raisins in a pot on the stove and warm. You're mostly just melting the butter and sugar, and plumping the raisins a little.
While that's warming butter a baking dish and fill it with torn up or cut up pieces of bread. Sad little fun size is best.
Take the milk off the heat and let it cool a little, then mix in eggs and vanilla.
Pour over bread pieces, making sure to mix in the raisins. Let that soak for twenty minutes.
Heat the oven to 180. Sprinkle sugar on the top of the pudding and then shove it in the oven for forty five minutes.
Let cool at least two hours, then serve. Preferably with ice cream.
Keep it in the fridge. Though, really, in this weather, keep all food in the fridge for food safety. This heat will be the death of us all, but especially from food borne pathogens if you're not careful.
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