Bread and Butter Pudding

Ingredients

• 25 gButter
• 200 gBread
• 50 gSultana
• 2 tspCinnamon
• 350 mlMilk
• 50 mlCream
• 2 pcsEgg
• 25 gSugar
• 0.5 gNutmeg

Instructions

1. 1

   Preparation

   • Preheat the oven to 180 °C (350 °F / Gas 4).
   • Grease a 1‑litre oven dish lightly with butter.
2. 2

   Prepare the bread

   • Cut the crusts off the bread slices.
   • Spread each slice on one side with butter and cut into triangles.
3. 3

   Layering

   • Arrange a layer of bread, buttered side up, in the bottom of the dish.
   • Scatter sultanas and a little cinnamon over the bread.
   • Repeat the layers until the bread is used up, finishing with a layer of bread.
4. 4

   Make the custard

   • Gently warm the milk and cream in a pan until just below boiling (do not boil).
   • Crack the eggs into a bowl, add three quarters of the sugar and whisk until pale.
   • Gradually add the warm milk and cream to the eggs while stirring, then strain the custard.
5. 5

   Soak and bake

   • Pour the custard over the prepared bread, sprinkle remaining sugar and grated nutmeg to taste.
   • Leave to stand for 30 minutes to allow the bread to absorb the custard.
   • Bake in the preheated oven for 30–40 minutes until the custard is set and the top is golden-brown.
   • Let rest briefly and serve warm.