I’ve been experimenting with recipes my Nan used to do, hot puddings with every single evening meal (not just on Sundays!) I’ve done the treacle sponge and had a go at another of her favourites, bread and butter pudding. If you like custard, it is a forgotten gem of a meal finale! This also works really well as a gluten free pudding using gluten free bread, a really simple swap. This take 15 minutes to prep, 30 minutes to soak and 30 minutes to bake.
For 4-6 you will need:
- 300ml double cream
- 250ml milk
- 3 eggs plus yolk from a 4th
- 1 teaspoon vanilla extract
- 3 tablespoons caster sugar
- 2 tablespoons Demerara sugar
- 8 slices white bread
- 80g currents or mixed dried fruit
- 1 teaspoon ground nutmeg
Grease a rectangular baking dish around 20x25cm with butter.
Cut the crusts from the bread slices and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Sprinkle half of the dried fruit over the bread. Layer the rest of the bread on top.
Make the custard by heating the milk, cream and vanilla in a saucepan to just below boiling point. Meanwhile whisk the eggs, extra yolk and the caster sugar in a jug. Slowly pour the warm milk over the eggs, stirring constantly until smooth. You can use a small whisk if you have one.
Pour the custard over the bread making sure you pour it over all the top slices. Leave to soak for 30 minutes. Preheat the oven to 160 degrees.
Sprinkle over the remaining dried fruit, plus the Demerara sugar and the nutmeg. Place in the oven for 30 minutes until golden brown with crispy edges to the bread. Serve with custard or cream.