Bread and Butter Pudding
- 55g soft butter
- Slices of white or brown bread, or fruit loaf or left over hot cross buns, even croissant cut or broken to suit the dish. The quantity depends on the size of the dish.
- ½ cup raisins or sultanas
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1½ cups milk
- ¼ cup thickened cream
- 2 large eggs
- 3 tablespoons raw sugar
- 1 teaspoon vanilla
Preheat the oven to 180C or160C Fan forced
Butter a 1 litre dish. Butter slices of bread.
Line the base of the pie dish with overlapping slices of bread, butter side up. Sprinkle with raisins or sultanas, and sprinkle spices.
Repeat layers until the dish is filled.
Gently heat the milk and cream but do not allow to boil.
Beat the eggs with ¾ of the sugar and the vanilla until pale in colour. Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Top with the remaining sugar.
If the bread starts to float, gently press down with your hand until it behaves itself.
Bake the pudding for 40 – 45 minutes.
The top will brown, but if it starts getting too dark cover the top with silverfoil.