Bread & Butter Pudding

Ingredients

• 300 g day‑old white bread, crusts removed and sliced
• 75 g unsalted butter, softened for spreading
• 100 g raisins, plumped if preferred
• 1 tsp orange zest, finely grated
• 4 free‑range eggs, lightly beaten
• 400 ml whole milk
• 200 ml double cream
• 80 g caster sugar
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp icing sugar, for dusting

Method

1. Heat the oven to 180°C fan and butter a 2-litre ovenproof dish generously, right into the corners.
2. Spread each slice of bread thickly with the softened butter, then layer them into the dish overlapping like roof tiles, scattering the raisins and orange zest between the layers so every bite catches fruit and citrus brightness.
3. In a large jug, whisk the eggs, milk, cream, caster sugar, vanilla, nutmeg and salt until the sugar dissolves and the custard is silky and pale — about 1 minute.
4. Pour the custard slowly and evenly over the bread, pressing the top down gently with the back of a spoon so the slices drink it in. Leave to stand for 10 minutes until the bread is fully soaked and the surface sits level.
5. Bake for 35–40 minutes until the top is deeply golden and crisp at the peaks, the custard is just set with the faintest wobble in the centre, and a skewer comes out clean.
6. Dust generously with icing sugar and serve warm, with cold pouring cream over the top to melt into the custardy middle.