Bread & Butter Pudding
A burnished, peaked top dusted snowy with icing sugar, giving way to a soft, custardy middle studded with plump raisins and ribboned with cold cream pooling into every golden crevice.
Ingredients
Serves 6- 300 gday-old white bread, crusts removed and sliced
- 75 gunsalted butter, softened for spreading
- 100 graisins, plumped if preferred
- 1 tsporange zest, finely grated
- 4free-range eggs, lightly beaten
- 400 mlwhole milk
- 200 mldouble cream
- 80 gcaster sugar
- 1 tspvanilla extract
- ¼ tspground nutmeg
- ¼ tspsalt
- 1 tbspicing sugar, for dusting
Method
- Heat the oven to 180°C fan and use 5g of the butter to grease a 2-litre ovenproof dish, right into the corners.
- Spread each slice of bread thickly with the remaining 70g 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.
- 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.
- 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.
- 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.
- Dust with the listed icing sugar and serve warm. The double cream is already in the custard.
Per serving
- kcal
- 579
- protein
- 13.8g
- fibre
- 5.3g
- carbs
- 55.8g
- fat
- 33.3g
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