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Bread and butter pudding

Bread and butter pudding

An old-fashioned English family favourite that goes easy on the wallet. Day-old bread works best in this recipe.

Ingredients

Preparation method

  1. Grease a 1 litre/2 pint pie dish with butter.

  2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

  3. 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.

  4. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.

  5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

  6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

  7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

  8. Preheat the oven to 180C/355F/Gas 4.

  9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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This recipe is from...

A Taste of My Life 6. Griff Rhys Jones BBC Two A Taste of My Life

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