Bread and butter pud
- November 2010
- Serves 4-6
- Takes 20 minutes to make, 35-45 minutes to cook, plus resting
A very British retro dessert, this classic bread and butter pudding recipe is cheap, simple to prepare, and comforting in the extreme.
- 38.3g (22.1g saturated)
- 50g (21.7g sugar)
- 30g unsalted butter, softened
- 350g (about 12 slices) of a large, stale white loaf, crusts removed
- 75g caster sugar
- 1 large free-range egg and 3 egg yolks
- 300ml whole milk
- 300ml double cream
- 1 vanilla pod, split
- Generous grating of nutmeg
- ½ tsp cinnamon
- 2 tbsp demerara sugar to sprinkle
- Butter a 1.2 litre ovenproof dish. Butter each piece of bread on one side with the remaining butter and slice into halves or quarters. Layer the pieces of bread (buttered-side up) in the dish, overlapping.
- In a medium bowl, beat the caster sugar with the egg and yolks. Put the whole milk, double cream and vanilla pod in a small saucepan and heat almost to boiling point. Remove the saucepan from the heat, then slowly pour over the beaten egg mixture, whisking continuously. Strain the resulting mixture through a sieve into a large jug, scrape the seeds from the vanilla pod and add them to the custard. Grate over nutmeg and stir to combine.
- Pour the custard mixture evenly over the buttered bread, then top with a mixture of the demerara sugar and cinnamon. Leave to rest for 30 minutes, so the bread soaks up the custard mixture.
- Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Bake the bread and butter pudding for 30-40 minutes until the custard has set and the pudding is golden and crunchy on top.
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