Thomasina Miers’ nectarine and raspberry sourdough pudding recipe | The Simple Fix

A very British pud of summer fruit and chewy sourdough soaked in custard, with an irresistible crunchy top

I love bread pudding, and not only for its taste. I buy relatively expensive bread, usually sourdough, figuring that it is more nutritious, with its slow rise and good ingredients, and that it makes a more filling, satisfying meal. When it starts to harden, and even a splash of water cannot revive it, I love to find other ways to use it up – I hate the thought of binning it. Whether sweet or savoury, there are endless ways to use a slightly stale loaf with excellent results, but this is a good one.

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