Traditional Bread and Butter Pudding
Ingredients
- 8 pieces thick white bread (a few days old)
- 50g softened butter
- 2 handfuls sultanas/raisins/currants
- 100g sugar
Custard
- 4 large eggs
- 500ml cold whole milk
- 1 tsp vanilla extract
Preparation
Grease the baking dish and set aside.
Beat the eggs in a large jug or mixing bowl with a fork, then beat in the milk and vanilla.
Butter one side of each piece of bread. Cut into quarters. Arrange the first layer of bread, then sprinkle over a handful of whichever dried fruit you’re using and about a third of the sugar. Repeat with a second layer but use up the remaining dried fruit and then lay a third layer, with sugar but not fruit as it can burn on the top.
Pour over the custard mixture, and gently press the pieces of bread down so they can soak it up. Leave to soak for 15 mins then turn fan oven on to preheat to 170 degrees C. When ready, bake for 35 mins, turning after 25 mins to ensure even cooking. Serve with my easy homemade custard, cream or ice-cream.
Tips
This recipe can be made with various other breads and flavors, and it serves 6 people or can make an additional small dish.
