Every once in a while I try this: a weekend breakfast. It reminds me of home and of my grandmother. Boiled eggs, baked croissants with jam and what not. Some fresh orange juice. Getting out of bed a little later.

Then my son comes in and whispers: “Mum? Can I just have a slice of bread?”

So on Sunday I’m left with a pile of semi-stale buns. I decided to use my cute little ramekins to throw together the queen of left-over dishes: bread pudding. This is something that has no place in my childhood memories because no one in my family ever made bread pudding. I guess it’s just not a very Dutch thing to do. I made my first when I was about 14 years old. The recipe came from some Irish cooking book and involved amounts of whiskey just not suitable for a teenager. But it tasted damn great.

Bread pudding with dates and raisins

Mix together 250 ml of cream, 2 eggs, 1 cup of sugar, a pinch of salt and some vanilla extract (or lemon zest). Add some raisins and let soak for a bit.

Cut up your bread and dates and cover the ramekins with them. Put a few knobs of butter here and there. Cover with the cream and egg mixture untill the ramekins are full and all the bread is covered. Bake at 180 degrees for 30 minutes.