If you find you’ve got loaf of bread that’s close to its use by date don’t worry this simple bread and butter pudding recipe with help you turn it into something delicious that the whole family will love.
Ingredients
- 25g Winter Tarn unsalted butter
- 8 slices of thick white toasting bread
- 25g raisins
- 25g sultanas
- 1 1/2 tsp cinnamon powder
- 380ml full-fat milk
- 60ml double cream
- 2 free-range eggs
- 25g granulated sugar
- Pinch of nutmeg to taste
Method:
Grease a square ovenproof dish with butter.
Butter the slices of bread on each side and then cut into quarters.
Arrange a layer of bread, in the bottom of the dish, then add a layer of raisins and sultanas. Dust with cinnamon. Repeat this step until you’ve used all of the bread up.
Add the milk and cream to a pan and gently warm over a low heat until the liquid is scalding. Whatever you do, don’t let it boil otherwise it will split!
Add the eggs to a mixing bowl, add three-quarters of the sugar and gently combine using a whisk. Add the milk and cream mix and combine thoroughly, then strain the liquid through a fine sieve into a bowl to remove any lumps.
Pour the mix over the bread layers, dust with nutmeg and coat with the remaining sugar and set aside for 20 minutes.
Cook in a preheated oven at 180°C for around 35 minutes or until the mix has set and the sugar has turned golden brown.
Serve with ice cream or custard.