BREAD AND BUTTER PUDDING
What better way to use up bread that is past its best!
Makes approximately 6-8 servings
Preparation time is approximately 10 - 15 minutes (plus 30 minutes soaking time in the fridge)
Cooking time is approximately 40 minutes
• 250ml full-fat milk
• 300ml double cream
• ½ teaspoon vanilla essence
• 3 whole large eggs, plus 1 egg yolk
• 3 tablespoons caster sugar
• 8 slices day-old white crusty bread (or any leftover bread!)
• 50g butter, softened plus extra for greasing
• 75g mix sultanas and currants or other dried fruit
• Zest of ½ lemon
• 2 tablespoons demerara/brown sugar
How to make Bread and Butter Pudding
1. Lightly butter an ovenproof dish (approximately 20cm x 25cm x 5cm).
2. Cut the crusts from the bread, then butter both sides of the bread and cut into triangles.
3. Lay half of the bread slices, slightly overlapping, in the bottom of the dish. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
4. Heat the milk, cream and vanilla together in a saucepan to just below boiling point.
5. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, over the eggs, stirring constantly until smooth.
6. Pour the custard over the pudding. Leave to soak for at least 30 minutes in the fridge.
7. Heat oven to 180°C (Gas mark 4 or 160°C for a fan oven).
8. Sprinkle over the demerara/brown sugar and bake for 30 – 40 minutes until golden brown and puffed up.
HINTS & TIPS
Use any types of bread you have leftover - brioche works really well too!
Leftovers can be kept in the fridge, in a bowl covered in cling film or in an airtight container, for 2 - 3 days.
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