Traditional Bread and Butter Pudding
ready in 1 hr 5 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Brush an oven-proof dish with butter.
Spread the bread thinly with butter and cut in half on the diagonal to form triangles. Scatter a few raisins in the bottom of the dish then arrange several slices of bread on top, overlapping to form a complete layer. Sprinkle another layer of raisins. Continue in this way, creating 2-3 layers of butter bread layered with raisins.
Whisk together the eggs, icing sugar, vanilla sugar, cream and milk. Pour through a sieve over the layered bread.
Bake in the oven for around 45 minutes until golden brown. Divide between plates and serve, with custard if desired.
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