Bread and Butter Pudding

Dessert Serves 4 - 6 people United Kingdom

This comforting old English recipe, full of spice and dried fruit, was originally created to use up stale bread, but has become a classic family dish.

INGREDIENTS:

1 day-old loaf of white bread, cut into 8-10 thick slices
3 ½ oz (100g) butter
3 oz (85g) sultanas
2 tsp cinnamon
12 ½ fl oz (370ml) milk
2 ½ fl oz (75ml) heavy (double) cream
2 large eggs
2 tbsp granulated sugar

TO GARNISH:
Fresh nutmeg
Brown sugar


Step 1

Preheat the oven to 350°F (175°C), then butter a pie dish generously. Cut the crusts off the bread and butter each slice, then cut each slice diagonally in half.

Step 2

Arrange the bread slices in the dish, buttered side up, overlapping as much as possible until the bottom of the dish is covered. Next, sprinkle over half the sultanas and 1 teaspoon of the cinnamon.

Step 3

Repeat with a second layer, sprinkling over the remaining sultanas and cinnamon.

Step 4

To make the custard, heat the milk and cream together in a pan until just at simmering point. In a mixing bowl, whisk together the eggs and sugar until light and creamy.

Step 5

Gently whisk the warmed milk into the egg mixture, whisking thoroughly, then pour over the bread layers. Garnish with a grating of nutmeg and a scattering of brown sugar.

Step 6

Bake in the oven for 30 to 40 minutes until the custard has set and the pudding is golden brown.