Bread and Butter Pudding
96 min · Serves 4 · By TheMealDB Import
- British
- Dessert
- Pudding
- Brunch
- Breakfast
- Comfort Food
British, Dessert, Pudding, Brunch
Adapted from cooking.nytimes.com
Ingredients
For 4 servings
- 25 g/1ozButter
- 8 thin slicesBread
- 50 g/2ozsultanas
- 2 tspCinnamon
- 350 ml/12flMilk
- 50 ml/2fl ozDouble Cream
- 2 free-rangeEggs
- 25 g/1ozSugar
- 1 grated, to tasteNutmeg
Method
Prep 19 min · Cook 77 min
- 1Grease a 1 litre/2 pint pie dish with butter.
- 2Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
- 3Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- 4Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
- 5Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
- 6Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
- 7Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- 8Preheat the oven to 180C/355F/Gas 4.
- 9Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.