I cannot stand waste – especially when you've spent time and effort creating a beautiful bread-based bake. Fear not, though, I have a solution. This recipe si a brilliant way to use up leftovers, whether it's plain loaves, challah, English muffins, or even doughnuts. It was first shown to me by the woman who taught me how to cook and bake, Nanny Mu – though in her version, she'd use an entire jar of ground mixed spice, which, even for me, feels a touch excessive.

Editor’s note: This is a great way to use up challah pre-Pesach. 

Method:

• To begin, remove any crusts from your bread and tear the bread into 2.5cm pieces. Tumble into a large bowl, add the mixed spice and currants, and toss until evenly distributed. Pour the milk over and leave to soak for at least 20 minutes.
• Preheat the oven to 180°C (fan) and line an 20-cm (8-inch) square tin with parchment. In a jug, combine the eggs, treacle, honey, melted (and cooled) butter, zest, and malt extract (if using). Pour this over the soaked bread. Using your hands, squish and squash the mixture until fully saturated, then tumble into the prepared tin.
• Scatter the Demerara sugar generously over the surface - it may sink in as it bakes, but that only makes for a wonderfully chewy yet crunchy crust. Bake for 75-90 minutes, or until a skewer inserted into the centre comes out clean.
• Allow to cool slightly before serving. I recommend a spoonful of brandy cream or clotted cream alongside this wonderfully nostalgic bake.

Photo: Trevennon Dakota-Levy