Bread and Butter Pudding
A classic comforting British bread and butter pudding with buttery bread, sweet sultanas and a cinnamon-spiced custard, baked until golden and set.
Servings
4
Difficulty
Easy
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Ingredients
Main
- g butter
- 8 pcs bread slices
- 50 g sultanas
- 2 tsp cinnamon
- 350 ml milk
- 50 ml double cream
- 2 pcs eggs
- 25 g sugar
- nutmeg, grated
Directions
- Grease a 1 litre pie dish with butter.
- Cut crusts off bread, spread one side of each slice with butter and cut into triangles.
- Arrange a layer of buttered-side-up bread in the dish, add sultanas and a sprinkle of cinnamon; repeat layering and finish with a bread layer.
- Gently warm milk and cream over low heat until scalding but not boiling.
- Whisk eggs with three quarters of the sugar until pale, add warm milk-cream mixture and stir, then strain the custard.
- Pour custard over the bread layers, sprinkle with remaining sugar and grated nutmeg, and leave to stand 30 minutes.
- Preheat oven to 180C.
- Bake for 30–40 minutes until custard is set and top is golden-brown.