Who doesn’t love a bit of bread and butter?? Better yet, who doesn’t love these combined in a rich dessert??? Basically, the story behind bread and butter pudding is always the same in our house – too many loaves of bread with a short expiration date! It’s a quick and easy dessert that is loved by all with ingredients that can be easily substituted.
- 25g butter, and a little extra for greasing
- 8 slices of bread, with the crusts cut off
- 50g sultanas
- 2 tsp cinnamon powder
- 350ml milk
- 50ml double cream
- 2 eggs
- 25g sugar
- optional: grated nutmeg
Grease a pie dish with butter.
Spread each slice of bread on one side with butter, then cut into triangles.
Arrange 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.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers (optional: and sprinkle with nutmeg) and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
I hope you all enjoy this recipe as much as I do, it’s one of those family favourites we never get bored of!
p.s. I’m so sorry for how long I’ve been away, life has been busy as usual and instead of prioritising time, I misused it! But, I’m back now, and hopefully with regular posts!