Bread and butter pudding
Buttered slices of day-old bread layered with sultanas, soaked in vanilla custard and baked until puffed and golden on top.
Method
- 1
Butter the baking dish.
- 2
Spread the bread thinly with the butter on one side, then cut each slice into two triangles, leaving the crusts on.
- 3
Arrange half the triangles in the dish, buttered side up and overlapping, and scatter over half the sultanas.
- 4
Add the rest of the bread in the same way, points facing up, and tuck the remaining sultanas between the slices.
- 5
Whisk the milk, cream, eggs, caster sugar and vanilla together until smooth.
- 6
Pour the custard slowly over the bread, pressing the slices down gently so they all get wet.
- 7
Grate the nutmeg over the top and leave to soak so the bread absorbs the custard.
- 8
Meanwhile, heat the oven to 180°C.
- 9
Scatter the demerara sugar over the pudding.
- 10
Bake until puffed and golden, with crisp tips and a custard that is just set with a slight wobble in the middle.
- 11
Leave it to settle before serving warm.
Notes
- Slightly stale bread soaks up the custard without turning to mush. Brioche or panettone make a richer version.
- Spreading a little marmalade or apricot jam on the bread with the butter adds a pleasant sharp note.
- For an extra soft custard, stand the dish in a roasting tin half filled with hot water and add 10 minutes to the baking time.
Equipment
1.5 litre baking dish, Bread knife, Mixing bowl, Whisk, Grater