About the Recipe
Bread and Butter Pudding is a traditional British dessert, with recipes recorded as early as the 17th century. It is made by layering buttered slices of stale bread (often with the crusts removed) and dried fruit (typically raisins or sultanas) in a dish, then pouring a sweet custard mixture of milk, cream, eggs, and sugar over the top and baking it in a water bath until set. It originated as a frugal way to use up stale bread and leftover ingredients. It is served as a warm, comforting dessert, often with custard or cream.
Ingredients
1oz (25 grams) butter, plus extra for greasing
8 thick slices white bread, (crusts removed if desired)
2oz (50 grams) sultanas
2 tsp cinnamon powder
12 fl oz (350 ml) full-fat milk
2 fl oz (50 ml) double cream
2 free-range eggs
1oz (25 grams) granulated sugar
Nutmeg, grated, to taste
Preparation
Step 1
Grease an ovenproof dish (about 23x28cm/9x11in) with butter. Butter each slice of bread on one side, 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.
Step 2
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.
Step 3
Preheat the oven to 350° F (180°C) while the pudding is soaking. Bake for 30–40 minutes, or until the custard has set and the top is golden brown. Serve hot or warm with extra custard or cream.