Bread and butter pudding
An old-fashioned English bread and butter pudding that goes easy on the wallet. Day-old bread works best in this recipe.
Each serving provides 408 kcal, 12.5g protein, 44g carbohydrates (of which 20g sugars), 20g fat (of which 11g saturates), 2g fibre and 0.9g salt.
Ingredients
- 25g/1oz butter, plus extra for greasing
- 8 thick slices white bread, (crusts removed if desired)
- 50g/2oz sultanas
- 2 tsp cinnamon powder
- 350ml/12fl oz full-fat milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz granulated sugar
- nutmeg, grated, to taste
- custard, to serve (optional)
Method
Grease an ovenproof dish, about 23x28cm/9x11in in size, with butter. Spread each slice with on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a saucepan over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4. Place the dish into the oven and bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve with extra custard, if desired.
