Bread and Butter Pudding
Ingredients:
- 8 slices of day-old bread (white or brioche, crusts removed)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup raisins or sultanas
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg
- Optional: 2 tablespoons apricot jam, warmed (for glazing)
Instructions:
1. Prepare the Bread:
- Preheat your oven to 350°F (175°C).
- Grease a baking dish (about 8×8 inches or equivalent) with butter.
- Spread butter on both sides of the bread slices. Cut each slice diagonally into triangles.
2. Assemble the Pudding:
- Arrange a layer of bread triangles in the greased baking dish, slightly overlapping them.
- Sprinkle half of the raisins or sultanas over the bread layer.
- Add another layer of bread triangles and top with the remaining raisins.
3. Prepare the Custard:
- In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
4. Combine and Soak:
- Pour the custard mixture evenly over the layered bread and raisins. Press down gently with a spatula to ensure the bread absorbs the custard.
- Let it sit for about 15-20 minutes to allow the bread to soak up the custard.
5. Bake the Pudding:
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the custard is set (it should be slightly wobbly in the center but not liquid).
6. Optional Glaze:
- If desired, brush the top of the pudding with warmed apricot jam for a glossy finish.
7. Serve:
- Allow the pudding to cool slightly before serving. It can be served warm or at room temperature.
- Optionally, serve with a drizzle of cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.
Enjoy your comforting and delicious Bread and Butter Pudding! This dessert is perfect for making the most of day-old bread and brings a touch of nostalgia with its classic flavors!
