Bread and Butter Pudding
HB-0322 · Hand-built original · British
BritishDessert1 hrVegetarianLow-Sodium
Main ingredient: butter
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 oz butter, softened, plus extra for greasing
- 8 thin slices white bread, crusts removed if liked
- 1¾ oz sultanas
- 2 tsp ground cinnamon
- 1½ cups whole milk
- 3½ Tbsp double cream
- 2 eggs
- 1 oz caster sugar, plus extra for sprinkling
- Freshly grated nutmeg, to taste
Method
- Heat the oven to 350°F. Lightly grease a 1 qt ovenproof dish.
- Butter each slice of bread on one side, then cut the slices in half diagonally to make triangles.
- Arrange a layer of bread triangles, buttered side up, in the dish, overlapping slightly. Scatter over some sultanas and a pinch of cinnamon, then repeat the layers until the bread is used up, finishing with a bread layer.
- Warm the milk and cream together in a saucepan until steaming but not boiling, then remove from the heat.
- Whisk the eggs and sugar together in a bowl, then gradually whisk in the warm milk mixture.
- Pour the custard evenly over the bread, grate nutmeg over the top, sprinkle with a little extra sugar, and leave to stand for 15 minutes so the bread absorbs the custard.
- Bake for 30 to 35 minutes until the custard is just set, the top is golden and crisp, and the pudding has puffed slightly.
- Rest for 5 minutes and serve warm, on its own or with cream or custard.
Total: 1 h
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).