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This Bread and Butter Pudding is a nostalgic British classic that combines layers of buttery, soft bread with a rich and creamy custard. The sultanas or raisins add a touch of sweetness, while the lightly spiced custard brings warmth to every bite.
- Ingredients:
- 6 slices of white or wholemeal bread (preferably a day or two old)
- 50g unsalted butter, softened
- 50g sultanas or raisins
- 3 large eggs
- 500ml whole milk
- 50g caster sugar
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
- A pinch of ground nutmeg (optional)
- Icing sugar (for dusting, optional)
Directions:
- Preheat the oven to 180°C (350°F) and grease a medium-sized baking dish with a little butter.
- Spread butter generously on each slice of bread, then cut the slices in half diagonally.
- Arrange the buttered bread in the prepared dish, overlapping the slices slightly and sprinkling the sultanas or raisins between the layers.
- In a large mixing bowl, whisk the eggs, milk, caster sugar, vanilla extract, and any optional spices (cinnamon and nutmeg) together until smooth.
- Pour the custard mixture evenly over the bread and press the bread gently to make sure it soaks up the custard.
- Allow the pudding to sit for 10-15 minutes to soak up the custard, then place it in the oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set.
- Once baked, remove from the oven and allow it to cool slightly before serving.
- Dust with icing sugar, if desired, and serve warm with custard or cream.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 300 kcal per serving | Servings: 6 servings