The perfect recipe for left over bread is bread & butter pudding.
This is so simple. All you need do is grease your dish and layer your buttered bread in triangular shapes. Pour over the custard (1 vanilla pod, 300ml milk, 300ml double cream, 100g caster sugar, 5 egg yolks) and bake on 190c for 45 minutes. Hey presto, a hearty British desert without any effort. We used raisin bread but if you use plain white you may want to add some sultanas. The trick is to make sure you fill the dish up with enough custard so it doesn't dry out during the cooking process. Too much bread and it could end up a bit dry and stodgy. This one I made with John was perfect :-)