Bread and Butter Pudding
An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe.
Ingredients
- 25 g butter plus extra for greasing
- 8 thick slices white bread (crusts removed if desired)
- 50 g sultanas
- 2 tsp cinnamon powder
- 350 ml full-fat milk
- 50 ml double cream
- 2 free-range eggs
- 25 g granulated sugar
- nutmeg grated, to taste
- custard to serve (optional)
Instructions
- Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil.
- Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.
Notes
Using stale bread for this pudding is better than using fresh bread, because it is better at absorbing the liquid. Some supermarket loaves can remain too soft, resulting in a gluey bread and butter pudding.
Brioche is another option, or challah bread, if you are feeling luxurious.
Nutrition
Calories: 389kcalCarbohydrates: 48gProtein: 13gFat: 17gSaturated Fat: 7gFiber: 3gSugar: 22g
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