Bread and butter pudding

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Bread and butter pudding

Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured
Ingredients (Serves 4)
25g/1oz butter, plus extra for greasing
8 thin slices bread (White)
50g sultanas (You can use Raisins instead)
2 tsp cinnamon powder
350ml full-fat milk
50ml double cream
2 free-range eggs
25g/granulated sugar
3-4 tbsp custard powder
nutmeg, grated, to taste

Method
  1. Grease the pie dish with butter. Spread butter on one side of all the breads, then cut into triangles.
  2. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas/raisins. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas/raisins, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
  3. 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.
  4. Preheat the oven to 180C. Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown.

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