Bread and butter pudding
Serves 6
Easy
Prep:
Cook:
Transform a stale loaf into a comforting bread and butter pudding. This traditional British dessert is layered with a rich vanilla custard, dried fruit and lemon zest
Skip to ingredients
Units:
- 250ml/9 fl oz full-fat milk
- 300ml/½ pint double cream
- 1 vanilla podhalved and seeds scraped out, or 1 tsp vanilla extract
- 3 whole large eggsplus 1 egg yolk
- 3 tbsp/40g golden caster sugar
- 8 slices of day-old white crusty bread
- 50g/2oz slightly salted buttersoftened plus extra for greasing
- 75g/2½ oz mix sultanasand currants or other dried fruit
- zest ½ lemon
- 2 tbsp/25g demerara sugar
Nutrition: per serving
- kcal566
- fat40g
- saturates23g
- carbs42g
- sugars28g
- fibre1g
- protein10g
- salt0.69g
Method
step 1
To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
step 2
Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
step 3
Heat oven to 180C/160C/gas 4. Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
