Bread and Butter Pudding
A classic British comfort dessert of buttered bread layered with sultanas and warm spices, soaked in a rich vanilla custard and baked until golden. Simple ingredients come together into something wonderfully indulgent.
Ingredients
-
bread⚖ 224 g 8 pcs
-
milk⚖ 350 g 💧 339.8 ml 🥛 1½ cup
-
butter⚖ 25 g 💧 26.3 ml 🥄 1¾ tbsp
-
double cream⚖ 50 g 💧 50.5 ml 🥄 3⅓ tbsp
-
eggs⚖ 100 g 2 pcs
-
sugar⚖ 25 g 💧 29.4 ml 🥄 2 tbsp
-
cinnamon⚖ 4.9 g 1⅔ pcs
-
nutmeg⚖ 0.3 g ⅓ pcs
Also in this recipe
- sultanas 50
Total nutrition
1356 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Grease a 1-litre pie dish with butter. Cut the crusts off 8 thin slices of bread, spread one side of each slice generously with butter, then cut into triangles.
- Arrange a layer of bread triangles, buttered-side up, in the bottom of the dish. Scatter over some of the sultanas (50g total) and sprinkle with a little of the cinnamon (2 tsp total). Repeat the layers of bread, sultanas and cinnamon until all the bread is used, finishing with a final layer of bread on top.
- Gently warm the milk (350ml) and double cream (50ml) together in a saucepan over a low heat until just at scalding point — do not allow it to boil. Meanwhile, crack the eggs into a bowl, add three-quarters of the sugar (about 19g) and whisk lightly until the mixture turns pale. Pour in the warm milk and cream, stir well, then strain the custard through a sieve into a jug.
- Pour the custard evenly over the layered bread. Sprinkle the top with grated nutmeg and the remaining sugar (about 6g), then leave the pudding to stand for 30 minutes so the bread can absorb the custard.
- Preheat the oven to 180°C. Place the dish in the oven and bake for 30–40 minutes, or until the custard is just set and the top is golden brown. Serve warm.
Source:
TheMealDB
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