Bread and Butter Pudding
Bread is a household essential. From sandwiches for lunch to the perfect complement with any meal, bread is a staple in every household.
Turn it into this British classic: the bread and butter pudding.
Simple to make and scrumptious, it’s good for any season. You can use store-bought custard if you don’t want to make your own, and use it in the recipe by adding some milk to it. You also don’t have to stick to your classic loaf of bread. Use different types of bread to experiment with textures and tastes, and stop your bread from ending up in the bin.
- 25g butter, with some for greasing the pan
- 8 slices of bread
- 350ml whole milk
- 50ml double cream
- 2 eggs
- 25g sugar
- 50g sultanas
- 2tsp cinnamon
- Grated nutmeg
- Break the eggs into a glass bowl. Warm the milk and cream over low heat. Do not let it boil.
- Whisk together eggs and ¾ of the sugar until pale.
- Add the milk and cream mixture to the eggs.
- Add cinnamon to the mixture.
- Mix well.
- Grease a medium sized pie dish with butter. Remove the crusts from the slices of bread and spread butter on one side before arranging slices of bread at the bottom of the pan.
- Sprinkle with sultanas and cinnamon.
- Strain over a bowl, then pour the milk and egg mixture over the bread.
- Sprinkle nutmeg and extra sugar on the bread, and let it sit for 30 minutes. Preheat your oven to 180°C. Then bake for 30-40 minutes, or until the top is golden brown and the custard has set.