Leftover white toast which I bake a week before. I wrap them tightly in clingwrap and kept in the fridge. I certainly do not want to toss them into the bin cos it took me 4.5 hours to get the white loaf.
And I turn them into Bread and Butter Pudding which is traditionally popular in British dessert. It’s essentially a baked form of French Toast, they are called “lost bread” or also Pain Perdu (in french). It’s a way to reclaim stale bread as the bread is softened by dipping in an egg/milk mixture.
I added some raisins and chopped almonds.