Bread and Butter Pudding

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Bread and Butter Pudding

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Bread and butter pudding is a great way to use up bread that has gone slightly past its best. For a twist, you could use brioche or croissants in place of bread. The combination of sultanas and nutmeg (or cinnamon) make this pudding very tasty. Always serve this warm, with custard. A dash of Baileys will give the custard a bit of a kick. Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain

 

Ingredients

  • 8 slices white bread
  • 50g butter (more if required)
  • 50g sultanas ground nutmeg or cinnamon
  • 2 eggs
  • 450ml full-fat milk
  • 50g granulated sugar
  • To serve: custard

Instructions

  1. Remove the crusts from the bread.
  2. Butter each slice on one side only and cut into triangles.
  3. Use some of the butter to grease an ovenproof dish.
  4. Cover the base of the dish with one layer of bread triangles, laying the buttered side down.
  5. Sprinkle some of the sultanas on the bread with a little nutmeg or cinnamon.
  6. Repeat with another layer of bread, sultanas and spice, finishing with a layer of bread with the buttered side up.
  7. Beat the eggs with the milk and sugar and pour over the bread layers.
  8. Let the pudding sit for 30 minutes so that the bread soaks up the liquid.
  9. Bake at 180°C for about 30 minutes or until golden and puffy.
  10. Serve warm with custard.
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