Basic Bread and Butter Pudding
The all time English classic. Use the bread thickness you prefer if you like it bready and squiggy use thick, if you like it crisp use thin.
You can also use all double or single cream in stead of milk and cook for less time so the middles a little runny. Try different type breads, pancetta, croissants, brioche etc.
Preparation time: 15 minutes plus soaking time Quantity: Serves 6 - 8 Cooking time: 40 minutes
Ingredients
8 slices white bread
30g/ 1 oz butter
4 eggs -large
600 ml/1 pint milk
250 ml/ 1/3 pint double cream
90g /3 oz caster sugar
1/2 teaspoon vanilla extract
2 tablespoons sultanas
touch fresh nutmeg
Method
- Butter the slices of bread
- Cut the crusts of the bread
- Cut the slices in to quarter triangles
- Layout butter side up, in to a buttered heat proof dish
- Sprinkling the sultanas on the bottom, middle and a few on top-slightly tucked under the bread to stop them burning
- Whisk the eggs in to the milk, vanilla, sugar and cream
- Pour on to the bread, push down and leave to soak for 20-30 minutes
- Grate on a little fresh nutmeg or ground
- Bake in a preheated oven gas 6/200*c/400*f for 30-40 minutes