Bread and Butter Pudding
Easy
Bread and butter pudding is a great way to use up bread that has gone slightly past its best. For a twist, you could use brioche or croissants in place of bread. The combination of sultanas and nutmeg (or cinnamon) make this pudding very tasty. Always serve this warm, with custard. A dash of Baileys will give the custard a bit of a kick. Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain
PREP IN
50 MIN
COOK IN
30 MIN
SERVE
4
Bread and Butter Pudding
Easy
PREP IN
50 MIN
COOK IN
30 MIN
SERVE
4
Introduction
Bread and butter pudding is a great way to use up bread that has gone slightly past its best. For a twist, you could use brioche or croissants in place of bread. The combination of sultanas and nutmeg (or cinnamon) make this pudding very tasty. Always serve this warm, with custard. A dash of Bail
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Ingredients
- 8 slices white bread
- 50g butter (more if required)
- 50g sultanas ground nutmeg or cinnamon
- 2 eggs
- 450ml full-fat milk
- 50g granulated sugar
- To serve: custard
Method
- 1. Remove the crusts from the bread.
- 2. Butter each slice on one side only and cut into triangles.
- 3. Use some of the butter to grease an ovenproof dish.
- 4. Cover the base of the dish with one layer of bread triangles, laying the buttered side down.
- 5. Sprinkle some of the sultanas on the bread with a little nutmeg or cinnamon.
- 6. Repeat with another layer of bread, sultanas and spice, finishing with a layer of bread with the buttered side up.
- 7. Beat the eggs with the milk and sugar and pour over the bread layers.
- 8. Let the pudding sit for 30 minutes so that the bread soaks up the liquid.
- 9. Bake at 180°C for about 30 minutes or until golden and puffy.
- 10. Serve warm with custard.
